TOMATO FLORENTINE SOUP WITH PASTA
I had a yen for tomato Florentine soup last night, so made this with what I had on hand. I used a 14-oz package frozen leaf spinach and shell pasta but will probably use a 10-oz package frozen chopped spinach and ditalini next time. Was quite tasty served with hot, buttered French bread on the side.
Provided by Lisa1
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
- Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
- Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
- Stir in spinach. Heat through.
- Serve with grated Parmesan cheese if desired.
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
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
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).
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.
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
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.
ROASTED TOMATO AND PASTA SOUP
Roasting intensifies the flavor of the vegetables and adds a wonderful smoky taste. The roasting can be done a day in advance and the soup can be frozen with out the pasta.
Provided by Lorac
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Spread vegetables in a roasting pan and drizzle with oil.
- Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes.
- Process the vegetables with 1 cup of stock until pureed.
- Pour into a sieve placed over a large saucepan and press the puree through into the pan.
- Add stock, sage, sugar, salt and pepper and bring to a boil.
- Add pasta and cook according to package directions for al dente.
- Ladle into serving bowls and drizzle with a little balsamic vinegar.
Nutrition Facts : Calories 208.6, Fat 7.5, SaturatedFat 1.1, Sodium 10.9, Carbohydrate 30.7, Fiber 3.8, Sugar 7, Protein 5.4
HEARTY TOMATO SOUP WITH CHICKEN AND PASTA
Comforting any time of year. This soup has a delicious flavor that appeals to adults and kids alike. In the summer, I use my garden tomatoes to make the tomato puree for this soup, which really brings out the flavors. The combination of the dried and fresh herbs is the most flavorful, but all dried herbs could be used if fresh herbs are not available. Great for a meal with sandwiches or a cobb salad.
Provided by Sanzibar -
Categories Stocks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot, combine the chicken broth, tomato puree, garlic powder, dried oregano, dried basil, salt, pepper, and Tabasco sauce (go easy on the Tabasco to start - you can always add more later). Bring to a simmer on medium heat, stirring occasionally. Simmer for ten minutes.
- Stir in the fresh basil, fresh oregano, and chicken. Continue simmering for another five minutes.
- Turn the heat up to medium-high to bring the soup to a boil. Add the soup pasta and cook according to package directions.
- Remove from heat, and serve with grated parmesan cheese and/or garlic-flavored croutons.
- Refrigerate or freeze any leftovers.
Nutrition Facts : Calories 243.3, Fat 4.8, SaturatedFat 1.3, Cholesterol 29.4, Sodium 805.6, Carbohydrate 29.9, Fiber 3.5, Sugar 6.9, Protein 20.6
HEARTY PASTA SOUP
Do something different with a pack of tortellini. This filling soup is full of fibre and veg, plus it's low in fat. The perfect lunch or supper
Provided by Good Food team
Categories Lunch, Main course, Snack, Soup, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
- Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.88 milligram of sodium
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