Curried Tomato Soup with Pasta

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


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

Nutritional Info *per serving

  • Calories 170
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 559mg