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Italian Market Soup: The Makeover from Cincinnati and Soup

From: CINCINNATI AND SOUP: Recipes from the Queen City and Great Soup
ITALIAN MARKET SOUP ( Original recipe)
1  26 oz can tomato soup
1 14 oz can diced tomatoes
1  12 or 16 oz bag frozen Italian -style vegetables
1/2 C chopped onions (season with ¼ teas. dried onions)
3 Italian sausages : sliced, diced ( pre cooked)
1 C  ditalini pasta
Season to Taste: oregano Leaves, black pepper, garlic powder
1. Mix tomato soup ,water and tomatoes
2. Microwave Italian veg. and onions 4 minutes.
3. Add vegetable to soup with sausage and pasta.
4. Cook 15 minutes.
5. Add 1/2 tea. oregano. Black pepper, garlic powder to taste.
6.Cook 5 minutes more.
7. Serve topped with parmesan cheese.
Serves about 4-5
This is the Cincinnati and Soup version. Next check out the vegetarian/low calorie makeover options for this classic vegetable soup!
Substitute for Italian Sausage/ Ditalini Pasta:
 Options  : 2 Cups cooked mushrooms  OR
1 pkg  frozen soy crumbles -12 oz  ( 80 calories per serving!) OR
2 C cooked tortellini ( frozen or dry)
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