Welcome to the Taste Creations Blog Hop! My blogging friends and I get together from different parts of the globe the first Monday of the month to share recipes. This month, we are sharing soup recipes! Soup is definitely a great meal to warm up with during the often cold month of January! I am sharing an easy soup recipe that I made just last week for my family: Tomato Potato Vegetable Soup with Pasta. This soup is easy and quick to put together on a weeknight and is so delicious!
Be sure to scroll down to the bottom of this post to see my friends’ wonderful soup recipes!
Tomato Potato Vegetable Soup with Pasta
Ingredients
28 ounces diced tomatoes (I used one large can.)
8 ounces farfalle pasta (one half box)
32 ounces chicken stock
2 carrot sticks
2 celery sticks
1 small yellow onion (diced)
1 garlic clove
6 mini potatoes
2 tablespoons olive oil
1 sprig fresh thyme (optional)
Sour Cream (optional)
Garlic powder to taste
Black pepper to taste
Instructions
Dice and sauté garlic and onion in a small amount of olive oil in a large pot or Dutch oven.
Cut celery into thin half moon slices.
Cut carrots into thin round slices.
Peel potatoes and cut into quarters.
Add the diced tomatoes and other vegetables to the onions and garlic in the pot.
Pour in the chicken stock.
Pluck thyme leaves from thyme sprig and add to the ingredients in the pot.
In a separate pot, cook pasta per the package’s instructions.
While the pasta is cooking, simmer the soup ingredients on low until the potatoes, celery and carrots are soft, approximately 20-30 minutes.
Drain the pasta and add to the soup.
Season soup as desired with black pepper and garlic powder.
If desired, top each bowl of soup with a small amount of sour cream.
Check Out My Friends’ Delicious Soup Recipes!
Italian Stracciatella Soup – An Italian in My Kitchen
Potato and Onion Breakfast Soup with Egg and Bacon – Our Good Life
Cream of Mushroom Soup – Tikkido
Tomato Potato Vegetable Soup with Pasta
A quick and tasty tomato soup filled with veggies, potatoes and pasta.
Ingredients
- 28 ounces diced tomatoes (I used one large can.)
- 8 ounces farfalle pasta (one half box)
- 32 ounces chicken stock
- 2 carrot sticks
- 2 celery sticks
- 1 small yellow onion (diced)
- 1 garlic clove
- 6 mini potatoes
- 2 tablespoons olive oil
- 1 sprig fresh thyme (optional)
- Sour Cream (optional)
- Garlic powder to taste
- Black pepper to taste
Instructions
Dice and sauté garlic and onion in a small amount of olive oil in a large pot or Dutch oven.
Cut celery into thin half moon slices.
Cut carrots into thin round slices.
Peel potatoes and cut into quarters.
Add the diced tomatoes and other vegetables to the onions and garlic in the pot.
Pour in the chicken stock.
Pluck thyme leaves from thyme sprig and add to the ingredients in the pot.
In a separate pot, cook pasta per the package’s instructions.
While the pasta is cooking, simmer the soup ingredients on low until the potatoes, celery and carrots are soft, approximately 20-30 minutes.
Drain the pasta and add to the soup.
Season soup as desired with black pepper and garlic powder.
If desired, top each bowl of soup with a small amount of sour cream.
This warm and hearty soup looks so good, Lauren! I wish I had a bowl of it right now! 🙂
Carrie
curlycraftymom.com
Thanks, Carrie! I need to eat more soups this winter. They are healthy and so tasty! Thanks for stopping by!