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Italian Tomato Soup

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Note: For this recipe, you'll need to use a knife and put the soup pot on the stove, so get help from a grownup. This soup works as a packed lunch if you use a thermos. It also can be frozen in individual containers for future use.


Prep time: 40-50 minutes

What you need:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 clove garlic, chopped
  • 1 (16 oz.) box of low-sodium vegetable stock
  • 1 (28 oz.) can of crushed tomatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup basil, chopped
  • 3/4 cup alphabet shaped pasta

Equipment and supplies

  • Large Dutch oven or other heavy bottomed stock pot
  • Knife
  • Cutting board

What to do:

  1. Place olive oil into the large pot over medium heat. (Adult help needed here!)
  2. Add onion, carrots, celery, and garlic and cook until vegetables begin to soften, about 8 minutes.
  3. Stir in vegetable stock and crushed tomatoes.
  4. Season with salt and pepper.
  5. Reduce heat to low and simmer for 25-30 minutes.
  6. Stir in basil and pasta and cook until pasta is tender, about 5 additional minutes. Serve hot.

How much does this recipe make?

  • 6 1-cup servings

Reviewed by: Mary L. Gavin, MD
Date reviewed: April 2011

 

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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