Tomato Parmesan Soup

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  • 25 min prep time
  • 25 min total time
  • 7 ingredients
  • 4 servings

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

Directions

  1. 1 Cook pasta to desired doneness as directed on package. Drain.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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