Curried Tomato Soup with Pasta

  • Yield 8 cups
  • Prep 10 mins
  • Cook 40 mins

A delicious soup to warm you from the inside out on a cold day.


2 tablespoons olive oil
1 large onion, finely chopped
2 -- garlic cloves, finely minced
3 teaspoons curry powder
2 -- (28-ounce) cans Italian plum tomatoes
4 cups fat-free chicken broth
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups cooked angel hair pasta


  1. Place oil in Dutch oven.  Add onion.  Cook over low heat for 5 minutes.  Add garlic and curry powder.  Cook for 5 minutes, stirring frequently.  Chop tomatoes, and add to pot with their liquid.  Add 2 cups chicken broth, cinnamon and salt.  Simmer partially covered over medium-low heat for 25 minutes.  Remove from heat, and cool slightly.  Puree soup in small batches, and return to pot.  Add remaining 2 cups chicken broth.  Taste and correct seasoning if necessary.  Heat until very hot.  Divide the cooked pasta among 8 bowls.  Ladle hot soup over the pasta.  


Recipe reprinted with permission from the Junior League of Springfield Missouri Inc.’s Women Who Can Dish It Out (Springfield, Missouri, 1997).