Sun Dried Tomato & Penne Soup Mix in a Jar

This hearty Sun Dried Tomato & Penne Soup Mix in a Jar gives you a shelf-stable homemade soup starter that cooks up into a tomato-rich, veggie-loaded meal with tender pasta, beans, and plenty of savory flavor. It also makes a practical pantry meal or gift jar, which is just a nicer way of saying dinner is already halfway handled.

Once you’ve layered the dry mix, all you need later is vegetable broth, a can of diced tomatoes, and a can of cannellini beans. The dried tomatoes, shiitake mushrooms, herbs, and pasta do the heavy lifting, so you get a full pot of soup without standing over the stove all evening.

Ingredients for Sun Dried Tomato & Penne Soup Mix

Layer these dry ingredients in a large jar or seal them in a vacuum bag:

• 2 cups penne pasta
• 1 cup sun-dried tomatoes
• 1/2 cup dried shiitake mushrooms
• 1/4 cup onion flakes
• 1/4 cup parsley flakes
• 1 tablespoon dried minced garlic
• 1 1/2 teaspoons dried crushed thyme
• 1 1/2 teaspoons dried minced basil
• 1/2 teaspoon dried crushed red pepper

When you’re ready to cook the soup, you’ll also need:

• 1 jar soup mix
• 8 cups vegetable broth
• 1 can, 14.5 ounces diced Roma tomatoes
• 1 can, 15 ounces cannellini beans
• Salt and pepper, to taste

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How to Make Sun Dried Tomato & Penne Soup

Keep the jar on the shelf until you need it, then turn it into soup with broth, canned tomatoes, and beans.

1. Combine the penne, sun-dried tomatoes, dried shiitake mushrooms, onion flakes, parsley flakes, dried minced garlic, thyme, basil, and crushed red pepper in a large jar or vacuum-seal bag.
2. When ready to cook, pour the jar mix into a large saucepot.
3. Add the vegetable broth and diced Roma tomatoes.
4. Bring the mixture to a boil over medium-high heat.
5. Reduce the heat, cover, and simmer until the pasta and vegetables are tender.
6. Drain and rinse the cannellini beans, then stir them into the soup.
7. Simmer for about 15 minutes more, then season to taste with salt and pepper.
8. Serve hot.

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Helpful Tips for Soup Mix in a Jar

Use a large jar so the pasta and dried vegetables fit without crushing everything into dust. A wide-mouth quart-and-a-half to 2-quart jar works better than trying to bully it into something too small.

If your sun-dried tomatoes are in larger strips, snip them into smaller pieces before adding them to the jar. That helps them rehydrate more evenly and makes the finished soup easier to eat without wrestling a tomato ribbon off your spoon.

For the best texture, keep the dried mix tightly sealed in a cool, dark, dry place. Dry foods hold quality longer when protected from heat, light, and moisture, which is exactly why the National Center for Home Food Preservation recommends airtight storage in a cool, dry, dark area.

If you’re giving this as a gift, attach the cooking directions directly to the jar. Future you, or the lucky recipient, will appreciate not having to guess what happens after “put stuff in pot.”

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Easy Variations and Substitutions

Swap the cannellini beans for great northern beans if that’s what you already have. They’re close in size and texture, so the soup still stays hearty without changing the basic feel of the recipe.

If you want a slightly richer bowl, stir in a spoonful of grated Parmesan at serving time. It adds salt and umami without changing the soup mix itself.

Need another tomato-forward pantry meal? Try Tortellini And Sun Dried Tomato Soup for a similar flavor profile with a more indulgent finish.

You can also make your own dried tomatoes for future batches with Dehydrating Tomatoes or start from scratch with MYO Sundried Tomatoes if you like filling the pantry on your own terms.

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Storage and Shelf Life

Dry mix storage: Store the sealed jar in a cool, dry, dark place. For best quality, use the mix within 6 months. That’s a conservative estimate based on the dried vegetables and herbs, which lose flavor and quality faster than plain pasta when stored warm or exposed to moisture.

After cooking: Cool leftovers promptly, then refrigerate them in a covered container and use within 3 to 4 days. The cooked pasta and broth make this a standard leftover soup situation, which means the clock starts once dinner is over, not when you remember it exists.

Freezing: Freeze cooled soup for up to 3 months for best quality. The pasta may soften a bit after thawing, but the flavor holds up well.

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Serving Suggestions

Serve this soup with crusty bread, garlic toast, or a simple green salad if you want to stretch it into a fuller meal. The broth is savory and tomato-rich, so it plays well with plain sides that can soak up every last drop.

For a cozier dinner, add a sprinkle of Parmesan or a drizzle of olive oil right before serving. If you like pantry soups with plenty of tomato flavor, Creamy Tomato Soup Mix is another smart one to keep around.

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💸 Budget101® Price Breakdown: Sun Dried Tomato & Penne Soup Mix in a Jar

🛒 Walmart Grocery List

• Penne Pasta, 16 oz
• Sun-Dried Tomatoes, 3 oz
• Dried Shiitake Mushrooms, 1 oz
• Minced Onion, 2.35 oz
• Parsley Flakes, 0.4 oz
• Minced Garlic, 3 oz
• Thyme Leaves, 0.75 oz
• Basil Leaves, 0.62 oz
• Crushed Red Pepper, 1.5 oz
• Vegetable Broth, 32 oz Carton
• Diced Tomatoes, 14.5 oz Can
• Cannellini Beans, 15.5 oz Can
• Iodized Salt, 26 oz
• Ground Black Pepper, 3 oz

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Sun Dried Tomato & Penne Soup Mix in a Jar

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Sun Dried Tomato & Penne Soup Mix in a Jar

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

cook timeCook 35 minutes mins

total timeTotal 45 minutes mins

This savory soup mix combines penne, sun-dried tomatoes, shiitake mushrooms, and Italian herbs in one jar for a practical pantry meal or food gift. Prepared with broth, diced tomatoes, and cannellini beans, it makes about 8 servings of hearty soup at an estimated $24.10 per batch, or about $3.01 per serving.

ServingsServings 8 servings

CourseCourse Dinner, lunch, Soup

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $24.10

Ingredients

1/21x2x

• ▢ 2 cups penne pasta
• ▢ 1 cup sun-dried tomatoes
• ▢ ½ cup dried shiitake mushrooms
• ▢ ¼ cup onion flakes
• ▢ ¼ cup parsley flakes
• ▢ 1 tablespoon dried minced garlic
• ▢ 1 ½ teaspoons dried crushed thyme
• ▢ 1 ½ teaspoons dried minced basil
• ▢ ½ teaspoon dried crushed red pepper
• ▢ 8 cups vegetable broth
• ▢ 1 14.5 oz can diced Roma tomatoes
• ▢ 1 15 oz can cannellini beans
• ▢ Salt to taste
• ▢ Black pepper to taste

Equipment

Large Mixing Bowl

Large airtight jar or vacuum-seal bag

Large saucepot

Measuring Cups

Measuring Spoons

Instructions

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1. In a large bowl, combine the penne pasta, sun-dried tomatoes, dried shiitake mushrooms, onion flakes, parsley flakes, dried minced garlic, thyme, basil, and crushed red pepper.
2. Stir until the dry ingredients are evenly distributed.
3. Transfer the mixture to a large airtight jar or vacuum-seal bag and seal tightly.
4. To prepare the soup, combine the jar mix, vegetable broth, and diced tomatoes in a large saucepot.
5. Bring to a boil, reduce heat, cover, and simmer until the pasta and vegetables are tender.
6. Add the cannellini beans and simmer about 15 minutes longer.
7. Season with salt and black pepper to taste before serving.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is estimated at about 12 cups finished soup, or 8 servings of 1 1/2 cups each.
Prep time is an estimate based on measuring and combining the dry mix.
Cook time is an estimate based on bringing the soup to a boil, simmering until pasta and vegetables are tender, then simmering 15 minutes after adding beans.
Store the dry mix in an airtight container in a cool, dark, dry place and use within 6 months for best quality.
Refrigerate cooked leftovers within 2 hours and use within 3 to 4 days.
Freeze leftover soup up to 3 months for best quality.

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