Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
44
High
Nutrition per serving
Calories539.9 kcal (27%)
Total Fat12.2 g (17%)
Carbs85.2 g (33%)
Sugars7.4 g (8%)
Protein22.3 g (45%)
Sodium703.5 mg (35%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Boil the pasta al dente. Drain into a colander and do not rinse.
Step 2
Meanwhile, prepare the veggies. Julienne roughly 20% of the veggies (these will be added at the very end for texture), and roughly chop the rest (these will be blended into the soup).
Step 3
Saute the roughly cut veggies in a medium sauce pan for a few minutes. Season with a tiny pinch of salt.
Step 4
Turn off the heat and add the condensed canned soup and an equal volume of milk (measure using the same can).
Step 5
Use an immersion blender to fully homogenize.
Step 6
Bring to a simmer, then add the shredded cheese and reserved julienned veggies. Season to your liking (garlic powder, paprika, ground pepper).
Step 7
Continue simmering until the cheese is fully mixed in and the veggies softened, up to 5 minutes.
Step 8
Serve right on top of some pasta. Enjoy!
