Creamy Tomato Macaroni & Cheese
This delicious and comforting soup is perfect for a cold day. It features elbow pasta as a substitute for ditalini, creating a hearty and flavorful dish.
Equipment
- Large pot
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can 28 ounces crushed tomatoes
- 3 cups chicken or vegetable broth
- 1 cup water
- 1 cup elbow pasta
- Pinch of red pepper flakes optional
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and cook for 5 minutes until softened.
- Stir in minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute.
- Pour in crushed tomatoes, chicken or vegetable broth, and water. Bring to a boil.
- Reduce heat to low and let the soup simmer for 15 minutes.
- Season with salt and pepper to taste.
- Add elbow pasta and cook for 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
- Serve hot, garnished with grated Parmesan cheese and fresh basil (if desired).
Nutrition
Serving: 1cupCalories: 147kcalCarbohydrates: 21gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 441mgPotassium: 115mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 27mgIron: 1mg
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