Cheesy Garden Vegetable Soup with Pasta - Kraft Recipes Top
Comida Kraft
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Cheesy Garden Vegetable Soup with Pasta

Prep Time
Total Time

8 servings, 1 cup each

Chopped peppers, zucchini and carrots add fresh-from-the-farmers'-market flavor to this cheesy pasta soup.

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What You Need

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Make It

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  • Cook vegetables in hot oil in large saucepan 5 to 6 min. or until crisp-tender, stirring occasionally.
  • Add tomatoes, beans, broth, water and dressing mix. Bring to a boil.
  • Add pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook until melted, stirring occasionally.

Special Equipment Needed

Make Ahead

Soup can be prepared ahead of time. Cool, then portion into small containers. Store in refrigerator up to 4 days, or in the freezer for up to 3 months. If freezing, thaw in refrigerator until ready to reheat just before serving.


Prepare as directed, substituting 1 cup uncooked instant brown or white rice for the uncooked pasta.


  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 220
Total fat 8g
Saturated fat 4g
Cholesterol 20mg
Sodium 890mg
Carbohydrate 27g
Dietary fiber 5g
Sugars 8g
Protein 11g
% Daily Value
Vitamin A 150 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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