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Broccoli-Cheese Noodle Soup

Total Time

Prep/Total Time: 25 min.

Makes

5 servings

"My husband's aunt shared the recipe for this creamy soup, which tastes like you spent all day cooking," pens Trinity Nicholas from Mt.Carbon, West Virgina. "It's very filling with a salad and bread. We spoon the leftovers over baked potatoes."

Ingredients

  • 3 cups frozen chopped broccoli
  • 2 ounces angel hair pasta, broken into small pieces
  • 1/4 cup butter, cubed
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 3/4 cup milk
  • 1/8 teaspoon pepper
  • 6 ounces process cheese (Velveeta), cubed
  • 1/2 cup sour cream

Directions

  1. Cook both the broccoli and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in the water, milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil).

Nutrition Facts

1 cup: 325 calories, 23g fat (15g saturated fat), 67mg cholesterol, 541mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 12g protein.

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