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Makes 6 servings


  • 3 Tbsp. olive oil
  • ½ medium sweet onion, diced
  • 3 cloves garlic, minced
  • 4 cups low sodium chicken broth
  • 1 28-ounce can crushed tomatoes
  • ½ tsp. freshly ground black pepper
  • 8 ounces uncooked rings pasta
  • ½ cup 1% milk
  • One 10 ounce bag frozen mixed vegetables.


In a large stock pot, warm olive oil over medium heat. Add onions and cook for 3-5 minutes, until soft. Add garlic and cook for one minute.

Stir in the chicken stock, tomatoes, and pepper. Bring to a boil. Add in the pasta rings and simmer for 8-10 minutes. Stir in the milk and frozen veggies. Return soup to a simmer, and cook for another ten minutes.

Serve soup warm. If you let soup sit for 15-20 minutes off the heat, or eat as leftovers, the pasta rings will plump up.

Nutrition analysis per serving: 304 calories, 9 g fat, 13 g protein, 45 g carbohydrate, 5 g fiber, 337 mg sodium 

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