Italian Tomato Soup

Photo: Randy Mayor; Styling: Lindsey Lower

Homemade marinara sauce serves as the base in this Italian Tomato Soup with ditalini pasta and shaved pecorino Romano cheese.

Yield: Serves 4
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 5.5g
  • Saturated fat: 1.2g
  • Sodium: 627mg

Ingredients

  • 3 cups Slow Cooker Marinara
  • 2 cups unsalted chicken stock
  • 1 cup cooked ditalini pasta
  • 1 ounce shaved fresh pecorino-Romano cheese

Preparation

  1. Bring marinara and chicken stock to a boil, and stir in pasta. Top the soup with shaved pecorino ­Romano cheese.
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