Megan Kreplin
Coxsackie, NY
I enjoy making this warming soup on snowy winter afternoons. It can be served up in 20 minutes, just in time for everyone coming in from shoveling snow. Serve some hot Italian bread or Texas toast on the side to dip in the soup...there’s nothing better!
1 T. olive oil
3/4 c. alphabet pasta, uncooked
1 clove garlic, minced
2 14-1/2 oz. cans chicken broth
8-oz. can tomato sauce
1/2 c. peas and/or diced carrots
Optional: grated Parmesan cheese, Italian-seasoned croutons
Heat oil in a saucepan over medium heat. Add uncooked pasta and garlic. Cook and stir for about 5 minutes, until pasta is golden. Stir in broth, tomato sauce and vegetables; bring to a boil. Cover and cook for about 10 minutes, until pasta is tender. Top each bowl with with Parmesan cheese and croutons, if desired. Makes 4 servings.