Total Time
55mins
Prep 15 mins
Cook 40 mins

I have been making this recipe for many years, easy to make, very tasty. Good for any kind of weather and it is healthy for you.

Ingredients Nutrition

Directions

  1. In a large cooking pot, add broth, water and chicken soup base and bring to boil.
  2. In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
  3. Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
  4. To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
  5. Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
  6. Adjust seasonings to taste.
  7. Serve soup hot.
  8. Refrigerate any unused portions.
  9. You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
  10. You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.
Most Helpful

5 5

So nourishing and flavorful! I used the veg bouillon, and barley instead of pasta. Loved the heat kick and the absence of fat!

5 5

This soup was great. The broth was nicely flavored from the dill, chili powder, and red pepper flakes, which also gave it a bit of heat. Only change was to saute the celery early with the onion so that it would soften completely. Thanks, Uncle Bill! [Made for Best of 2011 Tag Game]

5 5

This was an excellent soup! We loved the heat from the red pepper flakes, and the combo of veggies and pasta was delicious. I omitted the optional chili powder, salt (personal preference) and used corn-quinoa blend pasta shells and low-sodium chicken broth. Thanks for sharing!