Pasta-Herb Soup Mix

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  • Makes: 12 servings
  • Makes: 2 pint jars (enough to make 2 recipes of soup)
  • Start to Finish: 15 mins

Pasta-Herb Soup Mix

Reviews (0)

2.5 by 2 people

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Directions

  1. In a small bowl stir together bouillon granules, thyme, oregano, rosemary, black pepper, and garlic powder.
  2. In two pint canning jars or other glass jars layer ingredients in the following order: herb mixture, pasta, onion, tomatoes, sweet pepper, and mushrooms. Tap jars gently on the counter to settle each layer before adding the next one. Seal jars. Store in a cool, dry place for up to 6 months.
  3. Italian Meatball Soup: Using one jar of mix, remove mushrooms and place in a small bowl. Add enough boiling water to cover; let stand for 20 minutes. Remove mushrooms with a slotted spoon. Rinse and chop mushrooms. Empty the remaining contents of the jar into a 4-quart Dutch oven. Stir in 8 cups water and the chopped mushrooms. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Add one 12-ounce package (12 meatballs) frozen cooked Italian-flavor turkey meatballs, thawed, and 3 cups coarsely chopped kale. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until pasta is tender and meatballs are heated through. Makes 6 (1-1/2-cup) servings.

From the Test Kitchen

Make it a Gift:

Paint the jar lids with colored chalkboard paint, let dry, and use chalk or a white charcoal pen to add a label. Gift with a smaller jar of crackers or a wooden spoon if desired. Include directions for preparing soup.

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Nutrition Facts (Pasta-Herb Soup Mix)

  • Per serving:
  • 162 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 61 mg chol. ,
  • 597 mg sodium ,
  • 11 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 13 g pro.
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