A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mexican Noodle Soup (Sopa De Fideos)
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- #87369
Meet your new comfort food. This pasta soup with olive oil, tomatoes, and parmesan is a fresh take on your standard noodle soup.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (15 ounce size) diced tomatoes, undrained
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons olive oil
2 ounces spaghetti, vermicelli, or other thin pasta noodles, broken into 2-inch pieces
6 cups beef or chicken stock
1/4 cup dry sherry (optional)
salt and freshly ground black pepper, to taste
freshly grated Parmesan cheese for garnish
directions
Combine the tomatoes, onion, and garlic in a food processor. Process until smooth.
Heat the oil in a large saucepan over medium-high heat. Add the noodles and cook, stirring constantly, until the pasta is slightly toasted.
Add the tomato mixture to the saucepan and cook, stirring frequently, for 5 minutes.
Add the stock and bring to a boil. Reduce the heat to a simmer, cover the saucepan, and let cook for 5-10 minutes or until the noodles are tender.
Add the sherry to the noodle soup and season to taste with salt and pepper. Garnish individual servings with Parmesan cheese.
nutrition data
199 calories, 8 grams fat, 20 grams carbohydrates, 5 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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