Tomato & Ditalini Soup


  • 1 cup diced onions
  • 1/2 cup diced celery
  • 2 tsp. minced fresh garlic
  • 2 Tbsp. extra-virgin olive oil


  • 2 cans diced tomatoes in juice (14.5 oz. each)
  • 4 cups vegetable broth
  • 1/2 cup dry ditalini pasta
  • salt and fresh ground pepper to taste (or use red pepper flakes in place of fresh ground pepper-if you like a little heat)
  • chopped fresh parsley
  • grated Parmesan cheese

Saute onions, celery, and garlic in oil in a large saucepan or dutch oven over medium hear, 4-5 minutes.

Add tomatoes, broth, and pasta; bring to a boil. Cook soup until pasta is al dente, 10 minutes. Season soup with salt and pepper (or red pepper flakes). Garnish servings of soup with parsley and Parmesan cheese. Absolutely, delicious!

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