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Tomato Parmesan Soup

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Tomato Parmesan Soup
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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Using canned plum tomatoes for this cream-style soup gives a tomato flavor that's more true than that of many prepared canned soups. Mini pasta adds texture and makes the soup more filling.

Ingredients

2
oz. (1/2 cup) uncooked mini bow tie pasta (farfalle), orzo or rosamarina (rice-shaped pasta)
2
tablespoons butter
1
medium onion, chopped
1
(28-oz.) can Italian plum tomatoes, undrained, cut up
1
cup water
1/3
cup whipping cream
1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese

Directions

  • 1 Cook pasta to desired doneness as directed on package. Drain.
  • 2 Meanwhile, melt butter in large saucepan over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add tomatoes and water; simmer 10 minutes, stirring occasionally. Add cream; simmer 5 minutes.
  • 3 Add cooked pasta to soup. If desired, add salt and pepper to taste. To serve, ladle soup into individual soup bowls. Top each serving with cheese.
Tips  

Add cooked pasta to soups just before serving to prevent them from disintegrating and making the soup "gluey." Choose a size and shape that will add body and satisfaction without transforming the soup into a pasta dish. Some favorites for adding to soups: • Mini bow ties (farfalle) • Mini lasagna noodles (mafalda) • Alphabet noodles • Orzo (rosamarina or rice-shaped pasta) • Ditalini (tiny tubes) • Skinney egg noodles • Mini stars

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
250
(
Calories from Fat
140
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
10g
50%
)
Cholesterol
50mg
17%
Sodium
420mg
18%
Total Carbohydrate
20g
7%
(
Dietary Fiber
2g
8%
,
Sugars
5g
)
Protein
7g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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