Improvised Creamy Italian Pasta Soup

• 2 Tbs. extra-virgin olive oil
• 1 1/2 small onions, chopped
• 4 cloves garlic, chopped
• 1 1/2 tsp. dried rosemary, chopped
• juice from 12.5 oz. can of chunk chicken in water
• 28 oz. can diced tomatoes with juice
• 14 1/2 oz. can whole tomatoes with juice
• 1-10 3/4 oz. can cream of chicken soup
• 4 2/3 cups hot water
• 3 tsp. low-sodium soy sauce
• 2 cups milk
• 4 Tbs. butter or margarine
• 12 oz. pkg. frozen mixed vegetables (this recipe used asparagus, gold and white corn, and baby carrots)
• 8 to 10 oz. ditalini or other small soup pasta
• 2 tsp. salt
• 3 tsp. ground black pepper

1. Heat oil, onion and garlic in medium soup pot until onion is wilted; about 3 or 4 minutes. Pour in juice, tomatoes (squeezing whole tomatoes), soup, hot water, soy sauce, milk and butter. Simmer for 20 minutes.
2. Microwave frozen vegetables per package instructions. (This recipe used steam-in-bag vegetables and cooked on the least setting; 4 minutes). Add cooked vegetables to soup. Simmer for another 30 minutes or until vegetables are thoroughly cooked..
3. Pour in pasta; sprinkle salt and pepper and cook soup for another 20 to 30 minutes. (Note: only put in pasta when soup needs to have 20 minutes into serving time. Soup can simmer for up to 2 hours without pasta. Once pasta is added, up to one hour prior to serving.)
4. Note: Can substitute chicken broth for water. You could add all of the chicken from the can the juice comes from. Just remember, this will add volume, so more water or broth will be required.

extravirgin olive oil, onions, garlic, rosemary, chicken, tomatoes, tomatoes, ube, water, lowsodium, milk, butter, mixed vegetables, ditalini, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/improvised-creamy-italian-pasta-soup-50088451 (may not work)