Give angel hair pasta a quick sizzle in the saucepan before adding it to a blend of seasoned canned tomatoes and chicken broth to make this tasty soup.
What You Need
Original recipe yields 15 servings
1/4 cup KRAFT Zesty Italian Dressing
1 can (28 oz.) diced tomatoes, undrained
1 small onion, chopped
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/2 cup oil
3/4 lb. angel hair pasta, uncooked
1 qt. (4 cups) water
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Blend dressing, tomatoes and onions in blender until smooth. Pour into stockpot. Bring to boil on medium-high heat. Stir in broth. Simmer on medium-low heat 15 min., stirring occasionally. Meanwhile, heat oil in large saucepan on medium heat. Add pasta; cook 1 min. or until golden brown, stirring constantly. Drain.
Add pasta and water to tomato mixture in stockpot; cook on medium-high heat 10 min. or until pasta is tender and about 1/3 of the broth is absorbed. (The pasta should still be somewhat soupy.) Sprinkle with cheese.
Top each serving with about 1 tsp. sour cream; swirl lightly with spoon.
Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place. Whole wheat pasta, however, can turn rancid, so it should be used within 1 month after its purchase.
Prepare using vermicelli, capellini or spaghettini.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
15 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.