Yield
8 servings (serving size: about 1 cup)

Category Winner--Salads and Sides. "This hearty soup has a wonderful flavor because the vegetables are roasted first, which caramelizes and intensifies the taste." -Bev Jones, Brunswick, MO

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.

Step 3

Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.

Ratings & Reviews