Tomato Soup Shells Recipes

THE BEST EVER TOMATO SOUP

The Best Ever Tomato Soup image

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, optional

Steps:

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO SOUP & SHELLS

Tomato Soup & Shells image

Make and share this Tomato Soup & Shells recipe from Food.com.

Provided by FDADELKARIM

Categories Lunch/Snacks

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

7 -8 ounces mini pasta shells, uncooked
1 (10 1/2 ounce) can condensed tomato soup, undiluted
5 ounces whipping cream
1 -2 ounce Velveeta cheese, cubed
1 teaspoon butter
1/8-1/4 teaspoon garlic powder
1/8-1/4 teaspoon onion powder
salt & pepper, to taste

Steps:

Place the shells on to boil. Remove from the heat once al dente.
Mix the rest of the ingredients together in a small sauce pan. Simmer over low heat while the shells are boiling. (Make sure not to burn).
Drain the water from the shells then add the soup, stir to coat.

BEEFY TOMATO PASTA SOUP

Beefy Tomato Pasta Soup image

If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. "I enjoy this satisfying soup, and it's easier to fix than lasagna," she writes.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound ground beef
2 medium green peppers, cut into 1-inch chunks
1 medium onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 tablespoon brown sugar
2 to 3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons, optional

Steps:

In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. , Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.

Nutrition Facts : Calories 207 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 718mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

SPINACH & SHELLS SOUP

Spinach & Shells Soup image

I played around with this recipe for 15 years before I got it just right! Served with toasted garlic bread, it makes a wonderful wintertime lunch.-Joyce Toney, Peoria, Arizona

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 cup uncooked small pasta shells
1 teaspoon reduced-sodium chicken bouillon granules
1 garlic clove, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped fresh spinach
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

In a large saucepan, combine the broth, tomatoes, pasta, bouillon and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until pasta is almost tender. , Stir in the beans, spinach, basil, oregano and pepper; cover and simmer for 10 minutes or until heated through and pasta is tender. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 221 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 906mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

SHELL SOUP

Shell Soup image

My two young daughters (4 and 6) request this frequently. I got this recipe from my mother. She used to make it for my sister and I and is still a family favorite.

Provided by DB1971

Categories Kid Friendly

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups shell pasta (uncooked)
2 tablespoons oil
1 cup tomato sauce (small can)
2 beef bouillon cubes
salt
pepper
onion salt
garlic salt
water
grated cheese

Steps:

Brown pasta in oil in large sauce pan. Add tomato sauce and fill pan 3/4 full of water. Add bouillon cubes and seasoning. When macaroni is soft, turn heat down to low and add cheese.

SEA SHELL SALAD

Sea Shell Salad image

This is the perfect picnic dish - no mayo!! Very easy to prepare and a nice change from the usual covered dish take along. I've been making this for 20 years (and I'm still young)!

Provided by PA Kathy

Categories Pasta Shells

Time 27m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 lb) box of medium sea shell macaroni or 1 (1 lb) box large sea shell macaroni
1 can tomato soup
1 medium chopped green bell pepper
1 medium chopped onion
1 (4 ounce) jar pimientos
3/4 cup sugar
3/4 cup cooking oil
3/4 cup cider vinegar
salt and pepper

Steps:

Mix all ingredients EXCEPT macaroni in a 3 quart glass covered dish.
Chill in refrigerator overnight to blend flavors.
Cook macaroni according to package directions and drain.
Add to liquid mixture stirring well and refrigerate at least 2-3 hours before serving.

Nutrition Facts : Calories 259.9, Fat 14.2, SaturatedFat 1.9, Sodium 187.9, Carbohydrate 30.7, Fiber 1.6, Sugar 16.4, Protein 3

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