• 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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Ingredients

Ingredient Checklist

Directions

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  • 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; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 30 mg cholesterol; 1114 mg sodium. 391 mg potassium; 39 g carbohydrates; 7 g fiber; 4 g sugar; 23 g protein; 0 g trans fatty acid; 1042 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 84 mcg folate; 0 mcg vitamin b12; 82 mg calcium; 4 mg iron;

Reviews

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