Tomato Soup with Mozzarella and Pasta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 cans tomato (s), peeled
- 4 clove (s) garlic
- 1 small onion (s), finely chopped
- salt and pepper
- 2 teaspoons vegetable broth, grained
- 125 g mozzarella
- oil
- 3 tablespoon noodles (soup noodles)
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the garlic and onions and fry in olive oil, add the juice from the peeled tomatoes, cut the tomatoes into small pieces and add. Stir and bring to a boil.
- Bring 200 ml of water to the boil on a second hotplate and add the vegetable stock. Slowly add the vegetable stock to the soup and add a little butter. Season to taste with salt and pepper. Add the noodles to the soup and cook for about 5 minutes.
- Chop the mozzarella and place in a bowl. Pour the soup on top, decorate with basil and serve.
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