Italian Spaghetti Soup Wagon Wheel Beef Soup Tortellini Tomato Spinach Soup Fresh Tomato Pasta Soup Greek Spinach & Orzo Soup Florentine Chicken and Pierogi Soup Pasta Fagiole Soup Mini Meatball and Broken Spaghetti Soup (Core)

 

Italian Spaghetti Soup

Yield: 4 servings; 4 points per serving

 

2 tsp olive oil

2 medium garlic clove(s), crushed

14 1/2 oz canned tomato sauce

1 Tbsp canned tomato paste

1/2 tsp dried basil

1/2 tsp dried oregano

4 cup water

1 average Herb-Ox Vegetable Bouillon Cube(s)

5 1/2 oz uncooked spaghetti, thin

 

Heat oil in a large saucepan and sauté garlic for 1 minute. Add tomatoes, tomato paste, basil and oregano and bring to boil.

 

Add water and bouillon cube, and bring to boil.

 

Break spaghetti into short pieces, add to soup and simmer until pasta is tender, about 15 minutes.

 

Top

 

Wagon Wheel Beef Soup

Yield: 8 servings (serving size: 1 1/2 cups; 3 points per serving

 

3 cups uncooked wagon wheel pasta

cooking spray

3/4 pound lean ground beef

1 cup chopped onion

1/2 tsp dried oregano

1 ( 1 pound, 10 ounce)bottle of low fat pasta sauce

1 (16 ounce) can red kidney beans, undrained

2 (14 ounce) cans less-sodium beef broth

 

Bring 2 quarts of water to a boil in a large Dutch oven. Add pasta, and cook 7 minutes or until done. Drain. Rinse under cold water; drain and set aside.

 

Coat pan with cooking spray; place over medium-high heat. Add beef and onion; cook until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Add cooked pasta, oregano, and remaining ingredients. Cook over medium-high heat until thoroughly heated.

 

Top

 

Tortellini Tomato Spinach Soup

 

1 tablespoon olive oil

1/2 cup minced onion (about 1/2 small onion)

1 clove garlic, minced

4 to 6 cups broth, chicken or vegetable

1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped

1 (9-ounce) package fresh tortellini or 4 servings dried tortellini

Coarse grained salt and cracked black pepper

10 ounces fresh or frozen spinach, defrosted and chopped

1/4 cup freshly grated Parmesan, very loosely packed

 

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.

 

Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

Top

 

Fresh Tomato Pasta Soup

Yield: 8 (3/4 cup) servings; 2 points per serving

 

1 TB olive oil

½ cup chopped onion

1 clove garlic, minced

3 lbs fresh tomatoes, coarsely chopped

3 cups fat-free reduced-sodium chicken broth

1 TB minced fresh basil

1 TB minced fresh marjoram

1 TB minced fresh oregano

1 tsp fennel seed

½ tsp black pepper

¾ c uncooked whole wheat rosamarina or other small pasta (or couscous)

½ c (2 oz) shredded fat free or soy mozzarella cheese

 

Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion in tender. Add tomatoes and spices.

 

Bring to a boil; reduce heat. Cover and simmer for 25 minutes. Remove from heat and cool slightly.

 

Puree tomato mixture in food processor or blender in batches. Return to saucepan and bring to a boil. Add pasta. Cook 7 to 9 minutes or until tender. Transfer to serving bowls. Sprinkle with mozzarella.

 

Top

 

Greek Spinach & Orzo Soup

Yield: 6 (1-1/2 cup) servings; 2.5 points per serving

 

2 tablespoons olive oil

1 cup onion -- coarsely chopped

1 medium red bell pepper -- seeded and diced

3 cloves garlic -- minced

5 cups nonfat vegetable broth

15 ounces canned tomatoes -- diced

6 ounces fresh spinach – shredded

½ cup ww orzo (uncooked)

1/4 cup Italian parsley -- chopped

1/4 cup fresh lemon juice

 

Heat the oil in a Dutch oven over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the bell pepper and garlic, continue cooking, stirring occasionally, until the onion is golden and the bell pepper softens, about 5 minutes.

 

Add the vegetable stock and tomatoes with juice. Increase the heat to high and bring to a boil. Stir in the spinach, parsley, and orzo. Reduce the heat, cover, and simmer, stirring occasionally, until the spinach is wilted and the orzo is tender, about 10 minutes.

 

Stir in the lemon juice. Season to taste with salt and pepper.

 

If preparing in advance, leave out the lemon juice. Stir in the lemon juice while reheating.

 

Top

 

Florentine Chicken and Pierogi Soup

Yield: 6 servings; 6 points per serving

 

28 mini or 12 regular size frozen potato and cheddar cheese pierogies

1 Tbsp. vegetable oil

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces

1/4 cup finely chopped onion

1/2 tsp. minced garlic

1/4 cup all purpose flour

3 cups chopped fresh spinach

1 can (14 ounce) nonfat chicken broth

2 cups skim milk

1/4 tsp. salt

1/4 tsp. white pepper

1/8 tsp. nutmeg

 

Cook pierogies in boiling water until just thawed, about 3 minutes. Drain and set aside.

 

Meanwhile in a large nonstick pot or Dutch oven, over medium high heat, heat oil. Add chicken pieces, onion and garlic. Stir constantly until chicken is lightly browned, about 3 to 5 minutes. Add flour; stir about 1 minute or until lightly browned. Stir in remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer about 10 minutes, stirring occasionally, or until soup is slightly thickened. Stir in thawed pierogies. Continue cooking 2 or 3 minutes or till heated through.

 

Top

 

Pasta Fagiole Soup

Yield: 8 servings

 

1 small onion , chopped

2 cloves garlic, minced

2 cans FF chicken broth

1 15 oz can diced tomatoes

1 15 oz can white beans

1/ cup dry small size ww pasta

2 cups chopped spinach

4 Tbls ff parmesan cheese

 

Spray bottom of soup pot with Pam. Sauté onions and garlic until clear. Add broth, tomatoes, beans, and uncooked pasta. Bring to a boil and simmer over medium heat for 15-20 minutes or until pasta is tender.

 

Add spinach, cook until wilted. Sprinkle top of each bowl with cheese.

 

Top

 

Mini Meatball and Broken Spaghetti Soup (Core)

Yield: 6-8 servings

 

2 TBS extra-virgin olive oil

1 onion, chopped

2 carrots, chopped

3 cloves garlic, chopped

1 fresh or dried bay leaf

1 quart chicken broth

1 (28 oz) can crushed tomatoes

1 (15 oz) can tomato sauce

3/4 lb lean ground beef

Flat-leaf parsley, finely chopped (a generous handful)

1 large egg

1/3 c cornmeal

1/4 c FF or soy Parmesan cheese, grated or shredded, plus more to pass around the table

Salt and freshly ground pepper

1/2 lb whole-wheat spaghetti, broken into thirds

1 c fresh basil leaves, shredded (optional)

 

In a large soup pot, combine the oil, onion, carrots, garlic and bay leaf and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce; cover and bring to a boil over medium-high heat.

 

In a large bowl, using a fork, combine the ground beef, parsley, egg, cornmeal, and 1/4 cup cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer the stoup for 10 minutes.

 

Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, stir in the basil and season the stoup with salt and pepper to taste. Serve, passing more cheese around the table.

 

Top