1/4 cup Bob’s Red Mill dried Veggie Soup Mix
1 envelope Savory Choice Chicken Broth Concentrate plus 1-1/2 cups water*
1/8 teaspoon dried sage
1/4 teaspoon dried parsley
1/4 teaspoon of dried celery flakes
1/3 cup dry Pappardelle’s southwestern pasta
Add all ingredients except pasta to Instant Pot.
Cook on manual for 15 minutes and then let pressure release naturally for 10 minutes.
While soup is cooking, on the stovetop in a small saucepan, bring 1-1/2 cups of water to a boil. Add the Pappardelle’s southwestern pasta and cook for 10 minutes. When done, add the pasta to the finished soup.
*Can substitute 1-1/2 cups of any broth.
Alternative -thicker & spicier: use 1/3 cup dry soup instead of 1/4 cup. Instead of sage and parsley, use a dash (three shakes) of a Berbere spice blend.