The Pioneer Woman Tasty Kitchen
Profile Photo

Chunky Italian Tomato Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A hearty Italian flavoured tomato soup with chunks of carrot, celery and onion. Easily converted to vegetarian and vegan.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 cup Carrot, Roughly Chopped
  • 1 cup Celery, Roughly Chopped
  • 1 whole White Onion, Roughly Chopped
  • 2 cloves Garlic, Pressed
  • ¼ cups Salami, Cubed
  • ¼ teaspoons Dried Oregano
  • ¼ teaspoons Dried Thyme
  • ¼ teaspoons Dried Rosemary
  • 1 pinch Dried Chili Flakes
  • 1 cube Beef Stock
  • 1 cup Passata Di Pomodoro
  • ¼ cups Black Olives, Halved
  • 1 pint Water

Preparation

Heat olive oil in a soup pan, over medium heat. Add chopped carrot and celery and stir. Add chopped onion and stir. Add garlic, stir again.

Add salami to the pan. Let the vegetables and salami fry for 2–3 minutes. Keep stirring to keep them from burning.

Turn the heat down. Add herbs and chili flakes. I used dry, but you can use fresh herbs if you prefer. Add the stock cube and stir. Now add the passata di pomodoro. (The passata can be substituted for 1 can of tomatoes for a more textured soup.)

Add halved olives to the soup. Add water, stir and simmer over medium heat for 20–30 minutes, or until vegetables have softened. Stir intermittently and add more water if necessary. Make sure the soup does not boil; turn down the heat if it does.

Take off heat and serve. Enjoy!

Notes:
1. This recipe can be made vegan and vegetarian by substituting the beef stock for vegetable stock and foregoing the salami.
2. This recipe serves two, but can easily be scaled to serve more. Leftover soup can be frozen.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Crab and Corn Chowder
Profile Photo by Krystle in Soups
This rich and creamy soup is packed with fresh corn and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Vegetable Beef Soup
Profile Photo by Beth Pierce in Soups
Beef Vegetable Soup is made with tender chunks of slow simmered...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Mussels with Coconut Curry Lime Broth
Profile Photo by Vanessa LaBranche in Soups
Quick mussels recipe with a spicy broth using habanero peppers and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cold Zucchini Soup
Profile Photo by Magali Mutombo in Soups
A perfect cold soup for the summer. An alternative to gazpacho...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Easy Gazpacho
Profile Photo by Beth Pierce in Soups
This Spanish Gazpacho recipe is bursting with the flavors of sun-ripened...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy