Meet your new comfort food. This pasta soup with olive oil, tomatoes, and parmesan is a fresh take on your standard noodle soup.
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
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.
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