QUICK AND SPICY TOMATO SOUP
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Nutrition Facts : Calories 430, Fat 16 grams, SaturatedFat 2 grams, Sodium 1,976 milligrams, Carbohydrate 59 grams, Fiber 10 grams, Protein 15 grams, Sugar 3 grams
ITALIAN SAUSAGE AND TOMATO SOUP
If you love sausage and tomatoes, you are going to love this combination I created for this recipe.
Provided by Louise M. Soweski
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
- Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 27.6 g, Cholesterol 57.9 mg, Fat 10.8 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 2.7 g, Sodium 1421.6 mg, Sugar 5.5 g
HEALTHY TOMATO DITALINI SOUP (VEGAN)
From a cool pasta cookbook I found at a thrift store, this looks fantastic. (I added the garlic though!) I'm sure macaroni or orzo would also be great in this soup.
Provided by the80srule
Categories Vegetable
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened.
- Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute.
- Plunge them into cold water and peel the skin away from the cross.
- Halve the tomatoes and scoop out the seeds, roughly chop the flesh.
- Add the vegetable stock and tomato to the onion mixture and bring to a boil.
- Add the ditalini pasta and cook for 10 minutes or until al dente.
- Salt and pepper to taste, and garnish with flat-leaf parsley.
Nutrition Facts : Calories 143.9, Fat 7.2, SaturatedFat 1, Sodium 15.7, Carbohydrate 17.9, Fiber 2.3, Sugar 4.5, Protein 3
DITALINI WITH ROASTED TOMATO SAUCE AND GOAT CHEESE
Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
- Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
- Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
- Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 64 g, Cholesterol 1.9 mg, Fat 11.1 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 2 g, Sodium 207.3 mg, Sugar 6 g
DITALINI VEGETABLE SOUP
Make and share this Ditalini Vegetable Soup recipe from Food.com.
Provided by Mom10
Categories Meat
Time 1h
Yield 12 cups?, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, brown ground beef. Drain.
- Stir in remaining ingredients excepting pasta and cheese. Bring to a boil. Reduce heat and simmer 30 minutes.
- Add Ditalini and simmer another 10 minutes.
- Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 365.7, Fat 12.3, SaturatedFat 4.6, Cholesterol 51.4, Sodium 930.7, Carbohydrate 42.5, Fiber 4, Sugar 6.5, Protein 22
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