Tomato Parmesan Soup

  • Prep 25 min
  • Total 25 min
  • Ingredients 7
  • Servings 4
Tomato Parmesan Soup

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

Steps

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  • 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.

Notes









Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
250
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
10g
50%
Cholesterol
50mg
17%
Sodium
420mg
18%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
8%
Sugars
5g
Protein
7g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
8%
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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