TOMATO AND PASTA SOUP
Make and share this Tomato and Pasta Soup recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pan; cook garlic and onion, stirring, until onion is soft.
- Add soup, tomatoes, water and pasta.
- Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender.
- Stir in basil.
- Serve with the bacon sprinkled on top (if using).
ITALIAN POTATO-PASTA SOUP WITH GREENS
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl. Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes. The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth. Short pasta shapes add texture; onion, fennel, garlic, tomato paste and fresh herbs and greens add flavor. The soup may be made a day or so before serving: It improves in the refrigerator and reheats beautifully, but don't add the pasta in this case until serving.
Provided by David Tanis
Categories dinner, easy, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
- Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
- Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
- Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1404 milligrams, Sugar 11 grams
TOMATO SOUP WITH PASTA
Steps:
- Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and cook, stirring often, until the onion is turning translucent (5 minutes).
- Add the garlic, the turmeric and the basil, and stir to enhance all the flavors for about 1 minute (if you use fresh basil, keep it aside and add it at the end).
- Add the tomato sauce, broth, tomato paste, salt and pepper (¾ tsp of fine salt is fine is you use low sodium vegetable broth, but if you use regular or chicken broth it's better to adjust the seasoning at the end).
- Stir in the pasta and bring to the boil, then reduce the heat to maintain a simmer and cook the pasta keeping the lid half way. Stir often.
- The soup will nicely thicken while the pasta is cooking, but trust your judgement and add extra broth if needed of if you prefer a thinner consistency when the pasta is done. Turn the heat off, taste and adjust the seasoning to your liking if needed, and stir in the thorn basil leaves if you use fresh basil.
- Divide into 4 bowls and serve with a drizzle of extra virgin olive oil, black pepper and grated/shaved parmesan cheese if you wish.
Nutrition Facts : Calories 317 kcal, Carbohydrate 59 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Sodium 1416 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving
TOMATO SOUP WITH PASTA
Enjoy this family-favourite tomato soup with carrots, celery and pasta for a lighter supper. It's great for a packed lunch too - simply pour into a flask
Provided by Lulu Grimes
Categories Lunch, Soup, Starter, Supper
Time 40m
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don't let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning - add more water if you need to. Can be frozen at this point.
- Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto - or all three.
Nutrition Facts : Calories 187 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
HEARTY PASTA TOMATO SOUP
"I adapted the original recipe for this flavorful soup so I could make it in the slow cooker," writes Lydia Kroese from Minnetonka, Minnesota. "It's ideal for staff luncheons at the school where I work, since we don't have easy access to a stove or oven."
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender. , Cook tortellini according to package directions; drain. Stir into slow cooker; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 149 calories, Fat 6g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 809mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
ORZO & TOMATO SOUP
Make our simple, budget-friendly tomato, orzo and chickpea soup in just 30 minutes. This easy, vegetarian family meal is healthy and even low fat
Provided by Miriam Nice
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
- Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
- Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.
Nutrition Facts : Calories 349 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
VALENTINES DAY TOMATO BASIL SOUP
I make this full fat version of tomato basil soup for special occasions (ie this past Valentines Day). It is super easy to make, and the left overs feed me and my husband for lunch for the rest of the week! I found this recipe on all recipes, and the woman says that it is much better with the heavy cream and butter. It probably is some better, but I make a low fat version for our "every day tomato basil soup". You can use extra tomatoes and reserve them from the blending step so that you have some chunks of tomato in your soup.
Provided by libbyahall
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place tomatoes and juice in a stock pot. Cover and simmer for 30 minutes
- Puree tomatoes, juice, and basil and return to stock pot (immersion blender works great here)
- Put the pot over medium heat and stir in the cream and butter.
- Season with salt and pepper to taste.
- Serve with freshly grated parmesean cheese.
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