Rating: 4 stars
24 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
  • 24 Ratings

Chopped kalamata olives give the soup a briny pop. Add them right before serving so the soup doesn't get too salty.

Nancy Hughes
Source: Better Homes and Gardens

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Recipe Summary test

total:
40 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven bring broth to boiling. Add the pasta, undrained tomatoes, and crushed red pepper, if desired. Return to boiling; reduce heat. Cover and cook for 10 minutes or until pasta is just tender.

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  • Stir in remaining ingredients; heat through. Season to taste. Top with Parmesan cheese and kalamata olives.

Stir-ins/Toppers:

Stir in 1/3 cup pitted kalamata olives, coarsely chopped, and top soup with grated Parmesan cheese.

Nutrition Facts

293 calories; fat 5g; cholesterol 30mg; saturated fat 1g; carbohydrates 39g; mono fat 3g; poly fat 1g; insoluble fiber 7g; sugars 4g; protein 23g; vitamin a 1042.5IU; vitamin c 10.3mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 8.5mg; vitamin b6 0.3mg; folate 84.2mcg; vitamin b12 0.3mcg; sodium 1114mg; potassium 391mg; calcium 82mg; iron 4.1mg.
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