Tomato Basil Pasta Soup

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This Tomato Basil Pasta Soup is so amazing! It’s hearty and has so many layers of flavor. It is my new favorite fall soup recipe.

Ingredients:

1 Tbsp EVOO

1 onion, chopped

1 tsp minced garlic

2 peeled carrots, sliced

1 tsp salt

1 tsp pepper

1 can cannelloni beans, rinsed and drained

26 oz marinara sauce

32 oz chicken broth

2.5 c. short, fat pasta – mezzi rigatoni (see photo below – what I used)

1/4 tsp. red pepper flakes

1.5 c. fat free half-and-half

1 cup arugula, torn into pieces

1 tsp chopped cilantro

1 tsp chopped basil

Begin by cooking onion in EVOO in stock pot over medium heat. Add minced garlic, carrots, salt and pepper. Allow to cook 3-4 minutes. Add beans, marinara and chicken broth. Bring to a simmer and then add pasta. Cook for 10 minutes and then add remainder of ingredients. Stir and simmer 10 additional minutes.

These are the noodles I used, FYI…