The Pioneer Woman Tasty Kitchen
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Italian Pasta Soup

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Level: Easy

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Description

Filling, warming one-pot meal in the form of soup and carbs. So comforting!

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Yellow Onion, Diced
  • 1 whole Carrot, Peeled, Diced
  • 2 stalks Celery, Diced
  • 5 whole Medium Red Potatoes, Diced (or Only Use 4 Large Russet, Peeled And Diced)
  • 1 whole Russet Potato, Peeled And Diced
  • 3 dashes Worcestershire Sauce
  • 1 can (300g Or 10 1/2 Oz. Size) Tomato Or Pasta Sauce
  • 5 cups Water
  • 1 cup Small Shaped Pasta (I Used Ravioli Al Fromaggio)
  • 10 whole Cherry Tomatoes, Quartered
  • Salt And Pepper
  • 1 cup Fresh Basil Leaves
  • Grated Parmesan To Taste

Preparation

In a large soup pot, heat the oil over medium high heat. Add the chopped onion, celery, and carrot. Season with salt and pepper and cook for about 5 minutes until the vegetables have softened.

Add potatoes and cook until the edges are barely golden brown. Add Worcestershire sauce and stir to combine.

Pour in the pasta sauce and rinse can with 1 cup of water and pour in. Pour the rest of the water in. Cook over medium high heat for 45 minutes to 1 hour or until the potatoes are tender and the soup has thickened.

Scatter in the pasta and chopped tomatoes and cook for 10 more minutes. Adjust the seasoning and add the fresh basil.

Grated some Parmesan over the soup and ladle it up.

Best eaten snuggling under blankets on a cold stormy evening.

Recipe adapted from Laura in the Kitchen.

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