Tomato And Ditalini Soup Recipes

TOMATO TORTELLINI SOUP

Steps:

• Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

ITALIAN SAUSAGE AND TOMATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
• Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

HEALTHY TOMATO DITALINI SOUP (VEGAN)

Steps:

• Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened.
• Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute.
• Plunge them into cold water and peel the skin away from the cross.
• Halve the tomatoes and scoop out the seeds, roughly chop the flesh.
• Add the vegetable stock and tomato to the onion mixture and bring to a boil.
• Add the ditalini pasta and cook for 10 minutes or until al dente.
• Salt and pepper to taste, and garnish with flat-leaf parsley.

DITALINI VEGETABLE SOUP

Steps:

• In a large soup pot, brown ground beef. Drain.
• Stir in remaining ingredients excepting pasta and cheese. Bring to a boil. Reduce heat and simmer 30 minutes.
• Add Ditalini and simmer another 10 minutes.
• Serve with Parmesan cheese if desired.

DITALINI WITH ROASTED TOMATO SAUCE AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
• Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
• Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
• Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.