Fans of spaghetti and meatballs will be bowled over by this 25-minute soup—which takes only 5 minutes to put together.
What You Need
Original recipe yields 4 servings
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (14 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups water
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. dried Italian seasoning
1/2 lb. (1/2 of 1-lb. pkg.) frozen fully cooked meatball
1/4 lb. spaghetti, uncooked, broken into small pieces
1 cup frozen mixed vegetables (carrots, corn, green beans, peas)
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
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Let's Make It
Combine first 5 ingredients in large saucepan. Bring to boil on medium-high heat, stirring occasionally.
Add meatballs and spaghetti; stir. Cook 5 min., stirring occasionally. Add vegetables. Cook 5 min. or until spaghetti is tender and vegetables are heated through, stirring occasionally.
Serve topped with cheese.
Serve with crusty whole grain bread and your favorite dessert.
Substitute fresh tortellini for the meatballs.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 1g
Total Carbohydrates 37g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cup each
* 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.