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Tomato Soup III
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Satisfying tomato vegetable soup with pasta, best paired with a melty grilled cheese sandwich - perfect for a cozy meal in cold weather.
Ingredients:
  • 1 (28 ounce) can tomato sauce
  • 5 cups water
  • 3 cubes vegetable bouillon
  • 1 bay leaf
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1.5 teaspoons dried parsley
  • 1.5 teaspoons sugar
  • 1 teaspoon salt
  • 0.25 teaspoon pepper
  • 0.125 teaspoon hot red pepper sauce
  • 2 stalks celery, sliced
  • 2 carrots, peeled and sliced
  • 1 small zucchini, chopped
  • 1 cup frozen corn
  • 0.5 cup uncooked ditalini pasta
Instructions:
  • Combine tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce in a large pot. Bring to a boil, then simmer on low for at least 30 minutes.
  • Add in the celery, carrots, zucchini, and corn, stirring to combine. Cover and simmer for 30 minutes.
  • Add the ditalini pasta to the pot and cook for 10 minutes or until perfectly al dente.

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