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A Hot Soup with Italian Flare

Yields1 Serving

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 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

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


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


Next add broccoli rabe, spinach, pasta and chicken.


Top with toasted bread crumbs and cheese.