This is a mildly spicy tomato soup with a chicken broth base and pasta.
Heat the oil in a large stock pot over medium heat. Add onion and garlic, and cook and stir until the onion is tender.
Add tomatoes, broth, celery, jalapeno, basil, marjoram, oregano, fennel seeds, paprika and black pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes. Remove from heat and allow to cool to 130 F or lower.
Transfer to a large bowl. Puree in batches in a food processor., returning the pureed mixture to the stock pot.
Bring to a boil, then add pasta, and cook for 7 to 9 minutes or until tender.
Transfer to serving bowls. Sprinkle with mozzarella cheese. Serve with saltines or bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (196g)|
|Recipe Makes: 12|
|Calories from Fat: 28 (44%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 6mg||2 %|
|Sodium 302.3mg||10 %|
|Potassium 337.3mg||9 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 4.3g|
|Protein 3.9g||6 %|
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Calories per serving: 63
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