If you recall awhile back #SundaySupper had a theme representing “Comfort Foods”. Well this soup just called my name!!!! A nice comforting, steaming bowl of soup, but Italian soup on top of it!! Win Win for me baby! This was a dish from one of my foodie friends Jennifer over at Mangiamo! Jennifer this is one of the best soups I’ve ever had, it had a nice kick to it too which my husband and I LOVED! If you don’t like the kick just leave out the red pepper and you’ll be good!
1 can diced tomatoes with juice (I use the ones seasoned with basil and oregano)
2 tbsp tomato paste
2 cans reduced sodium chicken broth
1 tbsp Italian Seasoning
A couple of dashes of Texas Pete hot sauce
A pinch of red pepper flakes
Meatballs (I made my own meatballs for this! See below for the simple recipe)
1/4 cup freshly grated Parmesan cheese
1 1/2 cup pasta (I used hidden veggies elbows)
Couple pinches of salt
Pinch of dried oregano
Pinch of dried basil
Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and saute until translucent, about 3 minutes, adding a little bit of salt.
Add the garlic to the pan and saute together with the onions for 1 minute. Then add the meatballs, can of diced tomatoes, chicken broth, tomato paste, Italian seasoning, red pepper flakes and dashes of hot sauce. Simmer for 15 minutes.
While still simmering, add the Parmesan cheese and Ditalini pasta and continue to simmer another 15 minutes.
Remove pan from stove top, add dried oregano and basil. I like to also add some freshly grated Pecorino Romano, but that’s just preference.
** To make my meatballs: Mix together, 1/2 lb of ground turkey, 1/2 lb of ground chicken, seasoned with salt, pepper, Herbs de Provence (It’s just a basic italian seasoning), and a parmesan seasoning. Roll into small meatballs, bake for 25 min at 350 using jarred pasta sauce on the meatballs. I had left over homemade sauce so I used that 🙂