Rosemaries Italian Style Soup Recipes

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OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)



Our BEST 30+ Classic Italian Soup Recipes (+Pastina Soup) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Soup

Time 34m

Number Of Ingredients 6

4 ounces any small pasta (pastina)
2 wedges Parmareggio cheese
3 cups broth (chicken or veggie)
Grated parmesan cheese
Sprig of rosemary
Butter or olive oil

Steps:

  • Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
  • Pour the soup into a bowl.
  • Top with olive oil and cheese.
  • Serve with rosemary sprig.

Nutrition Facts : Calories 334 kcal, ServingSize 1 serving

ROSEMARIE'S ITALIAN STYLE SOUP



Rosemarie's Italian Style Soup image

This soup is thick and hearty. It combines fresh mixed vegetables with pasta and chickpeas. Simple, yet delicious. It keeps well, and tastes even better the next day.

Provided by Rachel

Categories     Vegetable Soup

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, chopped
3 stalks celery, chopped
1 (28 ounce) can whole peeled tomatoes, with liquid
2 cups water
¼ teaspoon dried basil
1 (15 ounce) can chickpeas (garbanzo beans), drained
¼ pound cooked pasta

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
  • Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
  • Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

Nutrition Facts : Calories 149 calories, Carbohydrate 22.2 g, Fat 5.4 g, Fiber 4.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 357 mg, Sugar 3.9 g

ROSEMARIE'S ITALIAN STYLE SOUP



Rosemarie's Italian Style Soup image

This soup is thick and hearty. It combines fresh mixed vegetables with pasta and chickpeas. Simple, yet delicious. It keeps well, and tastes even better the next day.

Provided by Rachel

Categories     Vegetable Soup

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, chopped
3 stalks celery, chopped
1 (28 ounce) can whole peeled tomatoes, with liquid
2 cups water
¼ teaspoon dried basil
1 (15 ounce) can chickpeas (garbanzo beans), drained
¼ pound cooked pasta

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
  • Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
  • Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

Nutrition Facts : Calories 149 calories, Carbohydrate 22.2 g, Fat 5.4 g, Fiber 4.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 357 mg, Sugar 3.9 g

ROSEMARIE'S ITALIAN STYLE SOUP



Rosemarie's Italian Style Soup image

This soup is thick and hearty. It combines fresh mixed vegetables with pasta and chickpeas. Simple, yet delicious. It keeps well, and tastes even better the next day.

Provided by Rachel

Categories     Vegetable Soup

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, chopped
3 stalks celery, chopped
1 (28 ounce) can whole peeled tomatoes, with liquid
2 cups water
¼ teaspoon dried basil
1 (15 ounce) can chickpeas (garbanzo beans), drained
¼ pound cooked pasta

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
  • Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
  • Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

Nutrition Facts : Calories 149 calories, Carbohydrate 22.2 g, Fat 5.4 g, Fiber 4.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 357 mg, Sugar 3.9 g

ROSEMARIE'S ITALIAN STYLE SOUP



Rosemarie's Italian Style Soup image

This soup is thick and hearty. It combines fresh mixed vegetables with pasta and chickpeas. Simple, yet delicious. It keeps well, and tastes even better the next day.

Provided by Rachel

Categories     Vegetable Soup

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, chopped
3 stalks celery, chopped
1 (28 ounce) can whole peeled tomatoes, with liquid
2 cups water
¼ teaspoon dried basil
1 (15 ounce) can chickpeas (garbanzo beans), drained
¼ pound cooked pasta

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
  • Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
  • Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

Nutrition Facts : Calories 149 calories, Carbohydrate 22.2 g, Fat 5.4 g, Fiber 4.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 357 mg, Sugar 3.9 g

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