Yield
Serves 4-6
Ingredients
- 2 tablespoons olive oil or butter
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken or vegetable broth
- 1 cup elbow macaroni (or any small pasta)
- 1 (15 oz) can diced tomatoes, with juices
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
Step 1: Sauté the Vegetables
- In a large pot, heat the olive oil or butter over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Step 2: Add Broth and Tomatoes
- Pour in the chicken or vegetable broth and the diced tomatoes (with juices).
- Stir in the Italian seasoning and bring the mixture to a boil.
Step 3: Cook the Macaroni
- Add the elbow macaroni to the pot.
- Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta is tender.
Step 4: Season the soup with salt and black pepper to taste.
Step 5: Serve
- Ladle the soup into bowls and sprinkle with fresh parsley if desired.
- Serve warm with crusty bread for dipping.
Nutritional Information (Per Serving)
Calories,220,Carbohydrates (g),32,Fat (g),7,Protein (g),7,Fiber (g),4,Sugar (g),6,Sodium (mg),650
Tips for Success
- Add Protein: Stir in cooked chicken, ground beef, or beans for extra protein.
- Use Any Pasta: Any small pasta shape, like ditalini or small shells, works well.
- Make it Creamy: Add a splash of heavy cream or milk for a richer texture.
- Flavor Boost: Add a dash of hot sauce or a sprinkle of red pepper flakes for a bit of heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta may absorb some broth, so add a bit more when reheating.
This Simple Macaroni Soup is warm, satisfying, and perfect for a fuss-free, comforting meal!