- 1 pound ground meat (I use organic ground turkey)
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn (you can use any frozen veggies you like)
- 1 cup of shredded cheese (1/4 cup per serving; I used a mix of provolone and mozzarella)
- 1 can of petite diced tomatoes (28 ounce)
- 1 tsp onion powder
- 1 tsp garlic powder
- 6 cups of chicken broth (homemade is the best!)
- 4 cups of uncooked pasta
- Salt and pepper to taste
Cook pasta according to package directions.
Brown meat in a large pot, the same pot you will use for the rest of the soup.
When meat is browned, add broth, seasoning, and tomatoes to the pot and bring to a boil. (I puree the tomatoes because my husband doesn’t like the tomatoes in “chunks”)
Once soup is boiling, add veggies and cook until the veggies are tender. To serve, put one cup of pasta in a bowl, top with a few ladles of soup, and finish off with 1/4 cup of cheese per serving.
This soup provides a lean source of protein from the meat and the tomatoes provide lycopene, an incredibly healthy antioxidant compound! Enjoy!
This recipe makes about 10 cups of soup, not including the pasta! I freeze 4 cups of the soup for later. Weight watchers Points Plus 2012: 4 points for 1 cup (add 4 points for one cup of pasta and another 2 for the cheese)