Tomato Ditalini Soup

Name: Tomato Ditalini Soup
Ingredients: 1 Tablespoon Olive Oil; 1 cup Finely Diced Onion; 1/2 cups Finely Diced Celery; 2 cloves Garlic, Finely Minced Into A Paste; 2 cans (14 1/2 Oz. Size) Diced Tomatoes In Juice, Undrained; 4 cups Homemade Chicken Stock Or Low Sodium Chicken Broth (Vegetable Broth Can Be Substituted); 1-1/2 teaspoon Dried Italian Seasoning; 1/2 cups Ditalini Or Orzo Pasta; Kosher Salt And Freshly Ground Black Pepper, To Taste; 2 Tablespoons (Heaping) Tomato Paste; Chopped Fresh Parsley For Garnish; Shredded Romano Or Parmesan Cheese, To Serve

12 ingredients

5 steps

Ingredients

1 Tablespoon Olive Oil
1 cup Finely Diced Onion
1/2 cups Finely Diced Celery
2 cloves Garlic, Finely Minced Into A Paste
2 cans (14 1/2 Oz. Size) Diced Tomatoes In Juice, Undrained
4 cups Homemade Chicken Stock Or Low Sodium Chicken Broth (Vegetable Broth Can Be Substituted)
1-1/2 teaspoon Dried Italian Seasoning
1/2 cups Ditalini Or Orzo Pasta
Kosher Salt And Freshly Ground Black Pepper, To Taste
2 Tablespoons (Heaping) Tomato Paste
Chopped Fresh Parsley For Garnish
Shredded Romano Or Parmesan Cheese, To Serve

Directions

1

Heat olive oil in a large saucepan over medium heat. Add onion and celery and saute over medium heat, stirring occasionally, until vegetables start to soften, about 4-5 minutes. Add garlic and cook, stirring constantly, for 1 minute.
2

Add diced tomatoes with their juices, chicken broth, Italian seasoning and ditalini. Bring soup to a boil. Cook over medium heat, stirring occasionally, until pasta is al dente, about 10-12 minutes. Season with salt and pepper to taste.
3

Add tomato paste and stir until it dissolves into broth and soup is slightly thickened. If you like a thicker soup, add more tomato paste, then adjust seasonings to taste. The heaping 2 tablespoons was the perfect consistency for us.
4

Serve soup garnished with chopped fresh parsley and a sprinkling of shredded Romano or Parmesan cheese.
5

Recipe adapted from Cuisine Splendid Soups and Stews.