This soup was scheduled for the menu this week, but we used it last Friday instead. It turned out well, so I’m posting the recipe.
The bread for the sandwiches came out of the oven and was immediately sliced and toasted. Oh, so good!
You can use fresh celery and onion in this if you like. Dice and sweat the amount you want in some vegetable oil or butter and add them to the soup. But I want something fast and easy, so I use alternative ingredients. DH is allergic to onion, so I have to use a small amount of dry onion in recipes rather than lovely fresh onions.
3 cups cooked small pasta
1 (29-ounce) can crushed tomatoes
1 (29-ounce) can tomato sauce
Salt and freshly ground black pepper to taste
1 tsp celery seed
1 tsp. dry onion
1/4 tsp. garlic powder (or 1 clove garlic, minced)
2 cups chicken broth
2 bay leaves
2 tsp. dry basil
1 cup half ‘n half (cream or milk may be substituted)
Combine all ingredients. Heat and serve. Yummy as leftovers, too, though the pasta breaks up a bit.