Pasta soup mix is a traditional preparation with its roots in home cooking from various regions, especially in countries where legumes and short pastas are an essential part of the daily diet. This mix allows you to enjoy a nutritious and comforting soup, which is also versatile enough to accompany different ingredients and adapt to various culinary styles.
In Latin America, this preparation may have different names depending on the country. For example, in Mexico and Central America it is usually simply called "pasta soup with lentils," while in countries like Argentina and Chile it is commonly referred to as "combined noodle and legume soup." The combination of dry, easy-to-store ingredients makes it popular in households seeking speed and homemade flavor without complications.
The use of ingredients like Parmesan cheese and dry seasonings adds a special and distinctive touch to the flavor, making this mix something that can also be found in Latino communities within the United States, adapting slightly based on regional availability.
How to prepare pasta soup mix
Pasta soup mix is an easy and practical recipe that combines dry ingredients to create a delicious and nutritious soup. Below, we show you how to prepare it step by step.
Ingredients:
Shell Macaroni, Dried Lentils, Dried Mushrooms, Parmesan Cheese, Dried Onion, Instant Chicken Bouillon Granules, Dried Parsley Flakes, Dried Oregano, Garlic Powder.
Steps:
Mix all the ingredients in a plastic bag or an airtight container.
Store, well sealed, until needed.
Basic pasta soup: Combine the contents of the package with 3 cups of water in a 2-quart saucepan.
Bring to a boil.
Reduce heat.
Cover and simmer for 40 minutes, or until the lentils are tender, stirring occasionally.
Yields 3 side servings.
Pea pod appetizer soup: Combine the pasta soup mix with 3 1/2 cups of water.
Bring to a boil.
Reduce heat.
Cover and simmer for 35 minutes or until the lentils are tender, stirring occasionally.
Add 3 oz of frozen pea pods, halved crosswise, and 2 teaspoons of soy sauce.
Cover and cook for 2-3 minutes more.
Garnish each serving with enoki mushrooms or common mushrooms, thinly sliced, and cilantro.
Yields 3 to 4 appetizer servings.
Indonesian-style chicken chowder: Combine the pasta soup mix with 2 cups of water.
Bring to a boil.
Reduce heat, cover, and simmer for 35 minutes or until the lentils are tender, stirring occasionally.
Add a 13 oz can of evaporated milk, 3/4 cup of cubed cooked chicken, and 1 1/2 to 2 teaspoons of curry powder.
Garnish with apple slices and fresh mint leaves.
Yields 3 to 4 main servings.
Pepperoni and vegetable soup: Combine the pasta soup mix, 3 cups of water, a 12 oz can of V-8 juice, and 1 cup of frozen mixed vegetables.
Bring to a boil.
Reduce heat.
Cover and simmer for 35 minutes or until the lentils are tender, stirring occasionally.
Add 4-6 oz of sliced pepperoni.
Cover and simmer for 5 minutes more.
Garnish with Parmesan cheese.
