Combine tomato sauce and chicken broth.
Prepare pasta according to package.
Microwave mixed vegetables according to package.
Cook pasta.
Stir together milk, soup mix, salt n pepper.
Melt butter in pan and add flour.
Add soup mixture.
Bring to a boil.
Then simmer for about 10 minutes or until veggies are cooked thru.
Toss with pasta.
Sprinkle with parmesan cheese.
Cook the pasta according to the directions on the packet. When it is cooked, drain it.
Stir in the soup (without diluting), rosemary and cream.
Season to taste. If serving straight away, heat through and serve.
Note: Can be eaten straight away or put in the fridge and eaten cold or reheated.
1. heat butter and oil in large skillet or pot over med. high heat until melted.
2. add bell pepper, onion, chicken, garlic, italian seasoning and red peppers.
and cook until done and lightly browned
3. add cooked pasta, soup, can of water and lemon juice then stir.
4. add tomato and serve.
5. enjoy! with a nice green salad and/or garlic bread.
In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.
Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often.
ore minutes.
Add the pasta and bring to a light
eanwhile, boil water for pasta; cook pasta and drain.
Remove sausage
Combine soup and stock over medium-high heat. Bring to a boil, add frozen vegetables then return to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins.
Meanwhile, cook pasta in boiling salted water for 5 mins, or until tender. Drain then divide between serving bowls.
Add spinach to soup. Cook for 1-2 mins, or until just wilted. Ladle hot soup over pasta. Top with parmesan and sprinkle with freshly ground black pepper. Serve immediately.
In large saucepan, bring chicken broth and water to a boil. Reduce heat.
Stir in pasta.
Simmer 8 to 12 minutes or until pasta is almost tender.
Remove broccoli from pouch.
Add to soup mixture.
Cook 5 minutes or until broccoli is crisp-tender.
Stir in chicken.
Cook until thoroughly heated.
Makes 4 (1 1/2-cup) servings.
Brown meat; drain fat.
Add onion, celery, beef bouillon and enough water to cover.
Cover pan and cook for 15 minutes.
Add pasta, mixed vegetables, tomato soup and undrained beans.
Add more water, if necessary.
Cover and cook 8 to 10 minutes or until pasta and vegetables are tender.
Serves 6.
Soup freezes well.
In large saucepan, combine all ingredients except mixed vegetables and pasta.
Bring to a boil, reduce heat, cover & simmer 10-15 minutes or until celery and onion are crisp-tender.
Stir in mixed veggies and pasta, cover and cook over medium heat another 20-25 minutes until veggies and pasta are tender, stirring occasionally.
For heartier soup, add 1 lb. cooked ground beef or 2 c. cooked shredded chicken when mixed vegetables and pasta are added.
Preheat oven to 400\u00b0F.
Melt margarine in medium ovenproof skillet over medium heat.
Add onion; cook 5 minutes, stirring occasionally.
2.
Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well.
Cook 3 minutes or until hot.
Press mixture down in skillet to form even layer.
Unwrap biscuit dough; arrange individual biscuits over tuna mixture.
Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.
Cook your pasta per package directions. Drain and cool. Add a little vinegrette so pasta will not stick.
While pasta is cooking, thaw shrimp, peel and cut into thirds, place on paper towels to dry, wrap with paper towels and refigerate until needed.
Chop tomatoes. Cut Basil into ribbons.
Combine the cooled pasta, shrimp, tomato, basil, chopped garlic and toss with the vinegrette. Add the pepper flakes to taste, shredded mozzerella and toss again. Serve over arugala or chopped greens and serve with good bread.
Heat oil in a large saucepan on medium heat. Cook onion, celery, carrot, garlic, oregano and red pepper flakes, stirring, for 8 mins or until vegetables are just tender.
Add 4 cups water and stock to the pan; bring to a boil. Add pasta; reduce heat to low. Simmer, uncovered, stirring occasionally, for 12 mins or until pasta is tender. Stir in parsley.
Divide spinach between bowls. Ladle soup over the top.
Cook pasta in saucepan of boiling water according to package directions; drain.
Meanwhile, combine stock, 2 cups water, galangal, ginger, lime leaves and lemongrass in large saucepan; bring to a boil. Boil, uncovered, about 5 mins or until reduced by a quarter. Add lemon juice, fish sauce, sambal and shrimp. Reduce heat to low; simmer, uncovered, until shrimp just change in color. Remove from heat. Discard lime leaves. Add chili pepper and cilantro.
Divide pasta and shrimp mixture among serving bowls. Ladle soup over the top.
Bring to a boil. Add pasta and reduce heat to medium
Boil water and cook pasta.
In separate pan, heat olive oil and garlic.
Toss bag of frozen vegetables and heat through.
Mix milk with can of soup; stir with vegetables.
Mix in 1/2 can of onion rings.
Add white and black peppers.
Cook vegetables as desired.
eans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil
inutes.
Add pasta and zucchini. Cook until pasta is tender, about
Cook bacon in saucepan until almost done.
Stir in onion, celery, carrots and garlic and cook until almost tender.
Stir in tomatoes and cook for approximately 10 minutes.
Stir in broth and beans and heat to boiling.
Stir in pasta and cook for approximately 8 to 10 minutes or til done.
If soup becomes too thick, add a little water.