I'm all about comfort food...and tomato soup is just that! This is a quick, homemade soup that you can make with ingredients that are probably in your pantry already. This makes a decent batch of soup...probably 6-10 servings, so you can always increase or decrease the amount depending on how many stomachs...or Tupperware containers you need to fill!
Ingredients:
- Onion
- Garlic
- Splash of oil
- Tomato sauce
- Chicken stock
- Diced tomatoes
- Cannellini beans
- Mini version of a noodle (i.e., ditalini, mini shells, orzo, pastina, etc.)
- Spices (optional)
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| Add a splash of oil in a large pot and turn the burner on medium to medium-high. Chop the onion while the oil heats. |
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| Add the onion, salt and pepper, and stir periodically. |
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| When the onion turns translucent, add minced garlic. This should be done just before you add the rest of the ingredients so that it does not burn. |
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| In the meantime, boil some water in a small pot and add about a handful of pasta until it is tender to the bite. |
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| Once the garlic has married with the onion, add your tomato sauce (I used a whole jar). Also, add the cannellini beans (I used one can, rinsed & drained) as well as a can of diced tomatoes (I did not drain the juice). Keep the burner on the same heat as you will need to simmer the soup. |
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| Once you drain the cooked noodles, add them to the rest of the ingredients. |
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| Now, it's time for the chicken stock. However much you use is solely up to you. If you like a chunky soup, add less...if you like it soupier, add more. Just kind of gauge it by the consistency you like. Simmer for about 10 minutes to let everything get happy together. |
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| Now here's my little secret...I like this soup to be a bit on the spicy side, so I add in crushed red pepper. Totally up to you, but let me just say, this soup is so versatile you can easily make it your own. |
I eat this soup as is...but dang if a warm, ooey gooey grilled cheese wouldn't be tasty to dip into it! Hope y'all enjoy!
