Tomato Parmesan Soup

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.

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Servings 4

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ingredients 7
Prep Time 25 min
Total Time 25 min

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

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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.

EXPERT TIPS

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Expert 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