Tomato-Noodle Soup

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Tomato-Noodle Soup

Noodles add substance to this spicy soup, but it’s also good without them.

Yield: Serves 4-6


  • 2 tablespoons butter
  • 1 onion, peeled and diced
  • 1 clove garlic, minced
  • 1/2 green pepper, cored and chopped
  • 1 can (6 ounces) tomato paste
  • 5 cups chicken stock
  • 1/2 teaspoon dried oregano
  • Tabasco to taste
  • 1 cup uncooked thin noodles


Melt butter in soup kettle. Sauté onion, garlic, and green pepper until soft. Stir in remaining ingredients except noodles and simmer 10 minutes. Bring to a boil, add noodles, and simmer until tender.

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