It’s the week-end. Maybe you want to plan your recipes for the week, or just need an idea for tonight.

Soup is one of the foods that can comfort us humans like nothing else can. Many times we think of soup as a cold weather food but it is actually good anytime. From chicken soup for a cold to just needing a good comfort food, soup is often what is called for. Delicious soups that simmer for hours are wonderful but sometimes we need something quick. You can have soup quickly without giving up the comfort. Try this In-a-Hurry Meatball Pasta Soup for a good bowl of soup without a lot of time or fuss involved. For a completely different style soup try Quick and Easy Texas Hill Country Cabbage Soup. This soup is simple, tasty, and uses a can of cream of potato soup for creaminess.


  • 1 cup uncooked whole-wheat spiral pasta
  • 1 lb frozen Italian meatballs, thawed
  • 2 cans (14 1/2 oz each) chicken broth
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 1/2 cups frozen sliced carrots, thawed
  • 1 can (16 oz) kidney beans, rinsed and drained
  • 1 jar (14 oz) meatless spaghetti sauce
  • 1 jar (4 1/2 oz) sliced mushrooms, drained
  • 1 cup frozen peas

Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup pot or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta and add to the soup; heat through. Approximately 10 servings.


  • 1 1/2 cups shredded green cabbage
  • 1/2 cup water
  • 2 tbsps chopped onion
  • 1/4 tsp caraway seeds
  • 2 tbsps butter or margarine
  • 1 can (10 3.4 oz) condensed cream of potato soup
  • Generous dash fresh ground black pepper
  • 1 soup can of milk

In a saucepan, cook cabbage, water, and onion with caraway seeds in melted butter until tender, about 10 minutes. Add soup and pepper. Mix well. Pour cabbage mixture into electric blender or food processor and blend until smooth. Return the mixture to the saucepan and gradually add in milk. Heat and stir occasionally. Thin to desired consistency by adding more milk if desired. Garnish with fresh parsley.


About the Author: Grandma Linda
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