A Hot Soup with Italian Flare

April 7, 2016


1 large carrot, diced

1/2 onion, diced,

2 celery stalks, diced

Tantillo California Extra Virgin Olive Oil as needed

Salt to taste

1-tsp tomato paste

1/4 San Marzano tomatoes

1 bunch broccoli rabe,

Handful of spinach

4 cups chicken stock

1/4 lb short cut pasta

Shredded chicken

Toasted bread crumbs

Pecorino Romano cheese


1Carmelize carrots, onion and celery stocks in Tantillo California Extra Virgin Olive Oil.

2Add tomato paste and deglaze with tomatoes, water and chicken stock.

3Next add broccoli rabe, spinach, pasta and chicken.

4Top with toasted bread crumbs and cheese.


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