Broccoli And Shell Macaroni Soup Recipes

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MACARONI AND CHEESE SOUP WITH BROCCOLI



Macaroni and Cheese Soup with Broccoli image

Macaroni and Cheese Soup with Broccoli is comfort food at it's best! It's a classic mac turned into a kid-friendly bowl of soup.

Provided by Gina

Categories     Dinner     Lunch     Soup

Time 35m

Number Of Ingredients 15

4 oz dry elbow pasta or small shape
1 1/2 cups onion (chopped)
1 large carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp salted butter
2 tbsp flour
2 1/2 cups fat free low sodium chicken broth (or vegetable broth)
1 cup fat free milk
pinch nutmeg
1/2 tsp dry mustard
salt and fresh pepper to taste
2 cups about 10 oz broccoli florets, chopped into small pieces
1-1/2 cups 2% sharp cheddar (best to grate yourself)
2 tbsp Parmesan cheese

Steps:

  • Boil pasta in salted water according to package directions for al dente. Drain and set aside.
  • Chop onion, carrot, celery, garlic by hand or mini food processor.
  • In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  • Add flour and fresh pepper to the pot and stir until smooth.
  • Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
  • Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
  • Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
  • Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
  • Add cheddar cheese a little at a time, mixing well until cheese melts.
  • Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
  • Eat right away so the pasta doesn't absorb all the broth.

Nutrition Facts : ServingSize 1 cup, Calories 253 kcal, Carbohydrate 28 g, Protein 17 g, Fat 9.5 g, Sodium 590.4 mg, Fiber 4 g, Sugar 3.5 g

BROCCOLI AND PASTA SOUP



Broccoli and Pasta Soup image

Make and share this Broccoli and Pasta Soup recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 -5 garlic cloves, minced
2 onions, finely chopped
1 tablespoon olive oil
1/4 cup dry white wine or 1/4 cup water
1/8 teaspoon red pepper flakes
8 cups broccoli, chopped
5 cups water
1/4 teaspoon salt
1/2 lb pasta, short chunky (like small shells)
1 cup parmesan cheese, grated

Steps:

  • Bring a covered pot of water to a boil for cooking the pasta.
  • Meanwhile, combine the garlic, onions, and oil in a soup pot and sauté on medium heat for 8-10 minutes, stirring regularly, until the onions start to caramelize.
  • Add the wine or water and stir well.
  • Cook until the liquid evaporates, 4 to 5 minutes.
  • Add the red pepper flakes, broccoli, water, and salt.
  • Cover and cook for 7 to 9 minutes, or until the broccoli is tender.
  • When the pasta water boils, add the pasta and cook al dente, 8 to 10 minutes,
  • Drain, and set aside.
  • When the broccoli is tender, puree about 1/3 of the soup mixture in a blender until smooth and return it to the soup pot.
  • Stir in the cooked pasta.
  • Add a little water if you prefer a thinner soup.
  • Top with grated cheese and serve.

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