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Winter Warm-Up Soup

Total Time

Prep: 15 min. Cook: 45 min.


10 servings (2-1/2 quarts)

"We love soup all year-round, so we came up with this recipe for times when we cannot get a lot of fresh vegetables," explains Miriam Appelbaum of Manalapan, New Jersey. She often substitutes cream-style corn and cooks the pasta in the broth instead of cooking it separately.


  • 1 medium onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1 tablespoon vegetable oil
  • 1 can (49-1/2 ounces) chicken broth
  • 4 medium carrots, chopped
  • 1 large potato, peeled and cubed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon salt
  • 1 cup uncooked bow tie pasta
  • 1 can (15-1/4 ounces) whole kernel corn or 1-1/2 cups frozen corn
  • 4 plum tomatoes, thinly sliced and quartered


  1. In a Dutch oven, saute the onion and mushrooms in oil until tender. Add the broth, carrots, potato and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Meanwhile, cook pasta according to package directions; drain. Add the pasta, corn and tomatoes to soup; cook 5 minutes longer or until heated through and the vegetables are tender.

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