May 27, 2018 2 min read

Tomato Pastina Soup Ingredients 32-ounce can tomato sauce or crushed tomatoes 32-ounce can whole, peeled tomatoes, crushed 1 cup water 3 cups heavy cream 1 ounce olive oil 1 small onion, finely chopped 1 tablespoon fresh garlic, minced 1 bay leaf 1 teaspoon dry basil 1 teaspoon dry oregano 2 1/2 tablespoons chicken base or 2 to 3 chicken bouillon cubes 1/2 stick butter 1/2 teaspoon ground black pepper 1/2 cup granulated sugar 2 cups cooked pastina noodles In a large sauce pan or large pot: Add olive oil, butter and onions. Cook until translucent. Add garlic, bay leaf, basil, oregano, pepper and sugar. Cook for 2 minutes, then add tomato sauce, crushed tomatoes, water and cream. Cook over medium heat for 30 to 40 minutes. Add noodles and cook 10 to 15 minutes longer. Serve.

Tomato Pastina Soup

Tomato Pastina Soup

32-ounce can tomato sauce or crushed tomatoes

32-ounce can whole, peeled tomatoes, crushed

1 cup water

3 cups heavy cream

1 ounce olive oil

1 small onion, finely chopped

1 tablespoon fresh garlic, minced

1 bay leaf

1 teaspoon dry basil

1 teaspoon dry oregano

2 1/2 tablespoons chicken base or 2 to 3 chicken bouillon cubes

1/2 stick butter

1/2 teaspoon ground black pepper

1/2 cup granulated sugar

2 cups cooked pastina noodles

In a large sauce pan or large pot: Add olive oil, butter and onions. Cook until translucent. Add garlic, bay leaf, basil, oregano, pepper and sugar. Cook for 2 minutes, then add tomato sauce, crushed tomatoes, water and cream. Cook over medium heat for 30 to 40 minutes. Add noodles and cook 10 to 15 minutes longer. Serve.