A zesty, italian style soup reminiscent of summer tomatoes made from mom's spaghetti sauce.
1/8 cup (30 Gm) Parmesan cheese
3/4 cup Barilla Ricotta & Spinach Tortelloni dried pasta, cooked and dehydrated
1/4 cup (27 Gm) Sun Dried Tomatoes
1/4 cup Hot Just Veggies
1/4 packet (10 Gm) McCormick Spaghetti sauce mix
1 Tablespoon Harmony House Tomato powder
1 teaspoon Beef bouillon, granules
1/4 cup (17 Gm) Emergency Essentials Sausage Crumbles, freeze dried
Place in a small plastic ziplock bag the parmesan cheese.
In a quart ziplock freezer bag, combine the tortelloni, sun dried tomatoes, peas, green beans, corn, sausage crumbles, spaghetti sauce mix. tomato powder and beef bouillon with a copy of the "At Camp" instructions.
Package Weight: 6.7 oz
Place the vegetable/pasta/sausage mixture in a medium pot. Add 2-1/2 cups water (fill to the 600 ml mark). Cover; bring to a boil. Cook until the pasta is tender, stirring frequently. Stir in the cheddar cheese prior to serving. Allow to finish cooking in an insulated cozy if the pasta is not quite tender.
- Servings Per Recipe: 1 serving
- Amount Per Serving: 3 cups
- Calories: 632.1
- Total Fat: 26.6 g
- Cholesterol: 100.0 mg
- Sodium: 3,414.3 mg
- Total Carbs: 76.4 g
- Dietary Fiber: 8.0 g
- Protein: 28.0 g