Savory staples

Tomato Noodle Soup

Name: Tomato Noodle Soup
Yield: 12-14 one cup servings
Ingredients: 1 large (28 ounce) can tomato puree; 3 small (14 1/2 ounce) cans low salt, fat free chicken broth; 2-3 cups cold water; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon onion powder; 2 teaspoons sugar; 1/2 teaspoon salt (or more to taste); 1 1/2 cups uncooked, small pasta noodles (small bows or orzo are good choices); 1 tablespoon butter or olive oil; Black pepper to taste

Simple tomato noodle soup built for weeknight comfort and easy reheating.

12-14 one cup servings 11 ingredients 8 steps Crowd size

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Step 1

Ingredients

1 large (28 ounce) can tomato puree 3 small (14 1/2 ounce) cans low salt, fat free chicken broth 2-3 cups cold water 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon onion powder 2 teaspoons sugar 1/2 teaspoon salt (or more to taste) 1 1/2 cups uncooked, small pasta noodles (small bows or orzo are good choices) 1 tablespoon butter or olive oil Black pepper to taste

Step 2

Method

0 of 8 steps done

1 In a large soup pot, stir together: tomato puree, broth, 2 cups of the water, basil, oregano, onion powder, sugar, and salt. Bring to a boil on high heat. 2 Cover with a lid and lower heat to a simmer for about 5 minutes. 3 Uncover and add dry noodles. 4 Simmer uncovered until noodles are tender. 5 Add part or all of remaining 1 cup of water to thin soup, if desired. 6 Stir in butter or oil. 7 Adjust for salt. Add pepper to taste. 8 Serve.

Quick glance

Collection: Main Courses, Breads & Salads
Yield: 12-14 one cup servings
Ingredients: 11
Steps: 8

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Artwork adapted from a Wikimedia Commons image by Apeach316. Image credits.

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Tomato Noodle Soup

Ingredients

Method

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