Italian Tomato Soup

Name: Italian Tomato Soup
Yield: Serves 4
Ingredients: 3 cups Slow Cooker Marinara; 2 cups unsalted chicken stock; 1 cup cooked ditalini pasta; 1 ounce shaved fresh pecorino-Romano cheese

2 Ratings
2 Reviews

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

By Hannah Klinger

Recipe by Cooking Light January 2013

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:

Serves 4

Nutrition Info

Ingredients

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

Directions

Step 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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Nutrition Facts

Per Serving:

232 calories; fat 5.5g; saturated fat 1.2g; sodium 627mg.

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wonderwab

01/20/2013

When written as prepared, the soup was a little bland. I added 2 Tb horseradish to the pot and then it became awesome!

kerragh

01/09/2013

Please update the nutritional information. Carbs and protein are incorrect.

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Italian Tomato Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Italian Tomato Soup

Account

Italian Tomato Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Italian Tomato Soup