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.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    250
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    420mg
    420%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    2g
    2%
      Sugars
    5g
    5%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    25%;
    Calcium
    15%;
    Iron
    8%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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