Chicken or vegetable stock – 32 FL OZ (1 Qt or 946 ml)
Tomato paste – 1 tablespoon
Mixed frozen vegetables – 8 oz or more (1 cup or more)
Salt to your taste
Heat the stock in a saucepan and add the tomato paste and the vegetables. Let it boil for about 5 to 10 minutes (depending on what kind of vegetables you added and how soft you want them to be), then add the pasta. Stir and let boil for one minute then turn off the heat and cover the saucepan for 15-20 minutes.
For a more substantial soup, you can add some cooked and diced chicken breast.
