Homemade marinara sauce serves as the base in this Italian Tomato Soup with ditalini pasta and shaved pecorino Romano cheese.
Fat 5.5 g
Satfat 1.2 g
Sodium 627 mg
2 cups unsalted chicken stock
1 cup cooked ditalini pasta
1 ounce shaved fresh pecorino-Romano cheese
Bring marinara and chicken stock to a boil, and stir in pasta. Top the soup with shaved pecorino Romano cheese.