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super soups

(1 rating)
Dani_of_Maine avatar
Recipe by
Danita Cronin
@Dani_of_Maine
South Paris, ME

I got this recipe from a Kraft Food & Family magazine almost seven years ago and have enjoyed it every time. It is easy enough that your child can help fix it too! It has variations to it so it is very versatile. Serve it with a salad and some fresh bread and you are set for a GREAT meal that everyone will enjoy. And no one (but you) will know that it took no time at all to fix! Enjoy!

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For super soups

  • 1 lb
    boneless chicken pieces (1 inch)
  • 3 slice
    carrots
  • 1/2 c
    celery, sliced
  • 1 sm
    onion, chopped
  • 8 oz
    velveeta
  • 14 1/2 oz
    chicken broth
  • 2 c
    water
  • 1 pkg
    good seasons italian dressing mix
  • 1 c
    bite-sized pasta
  • BEEF SOUP OPTION: THE FOLLOWING INGREDIENTS PLUS THE LAST FOUR INGREDIENTS FROM THE CHICKEN SOUP
  • 1 lb
    ground beef
  • 1 c
    corn
  • 1
    chopped bell pepper
  • 16 oz
    taco bell home originals salsa
  • ITALIAN SOUP OPTION: THE FOLLOWING INGREDIENTS PLUS THE LAST FOUR INGREDIENTS FROM THE CHICKEN SOUP RECIPE
  • 1/4 lb
    pepperoni, chopped (add with the broth)
  • 1 c
    mushrooms, sliced
  • 1 sm
    chopped onion
  • 1
    chopped bell pepper
  • 15 oz
    pizza sauce
  • VEGETARIAN SOUP OPTION: THE FOLLOWING INGREDIENTS PLUS THE LAST FOUR INGREDIENTS FROM THE CHICKEN SOUP RECIPE
  • 3
    carrots, sliced
  • 1
    chopped bell pepper
  • 1
    chopped zucchini
  • 14 1/2 oz
    undrained diced tomatoes
  • 15 1/2 oz
    drained and rinsed kidney beans

How To Make super soups

  • 1
    Cook and stir meat in 1 Tbsp. vegetable oil in large saucepan until cooked through; drain. Add vegetables; cook 3-5 min. or until crisp-tender; stirring occasionally.
  • 2
    Add chicken broth, soup base (the last 4 items of the recipe - 8 oz Velveeta, 14 1/2 oz chicken broth, 1 pkg good seasons Italian dressing mix and 2 cups water). Add 1 c bite-sized pasta, Bring to a boil.
  • 3
    Add pasta; cover. Simmer 10-12 min. or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
  • 4
    You can freeze these soups as well. Allow soup to cool then portion into smaller containers. Store, covered, in the refrigerator for 3-4 days or in the freezer for 2-3 months. Thaw in the refrigerator as needed. Reheat small portions about 2 servings of frozen soup, in the microwave on HIGH for about 5 min., stirring halfway through.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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