Hearty Pasta Tomato Soup Recipes

Steps:

• In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce., Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, until pasta is tender, 10-14 minutes.

Steps:

• Cut each tomato into four pieces.
• Slice the onion thinly.
• Add margarine to a medium size saucepan and let it melt at medium heat.
• After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
• Sprinkle salt and pepper to taste.
• When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
• Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
• Let it boiled and reduce the heat to simmer for 15 minutes.
• Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
• Pour the soup again to your sauce pan and add the cheese.
• If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

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.

Steps:

• In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
• Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
• In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.

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.

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. Yield: 14 servings (about 3-1/2 quarts).

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.

Steps:

• Cook lentils per pkg directions until just tender. Drain and set aside.
• Heat oil in a large saucepan over med heat, add onion and saute til translucent.
• Add carrots and celery and cook a few minutes more.
• Add tomatoes, lentils, stock, and bay leaf.
• Bring to a boil, then reduce heat to med low and simmer 25-30 mins or until lentils and carrots are tender and the soup has thickened a little. Remove the bay leaf.
• If you like your soup smooth, now would be the time to zip through it with an immersion blender, or continue to next step if you like it chunky.
• Add pasta and bring back to a simmer. Simmer about 10 mins stirring frequently to avoid scorching.
• Remove from heat, season to taste and enjoy.