Tomato Ditalini Soup

• 1 Tablespoon Olive Oil
• 1 cup Finely Diced Onion
• 1/2 cups Finely Diced Celery
• 2 cloves Garlic, Finely Minced Into A Paste
• 2 cans (14 1/2 Oz. Size) Diced Tomatoes In Juice, Undrained
• 4 cups Homemade Chicken Stock Or Low Sodium Chicken Broth (Vegetable Broth Can Be Substituted)
• 1-1/2 teaspoon Dried Italian Seasoning
• 1/2 cups Ditalini Or Orzo Pasta
• Kosher Salt And Freshly Ground Black Pepper, To Taste
• 2 Tablespoons (Heaping) Tomato Paste
• Chopped Fresh Parsley For Garnish
• Shredded Romano Or Parmesan Cheese, To Serve

1. Heat olive oil in a large saucepan over medium heat. Add onion and celery and saute over medium heat, stirring occasionally, until vegetables start to soften, about 4-5 minutes. Add garlic and cook, stirring constantly, for 1 minute.
2. Add diced tomatoes with their juices, chicken broth, Italian seasoning and ditalini. Bring soup to a boil. Cook over medium heat, stirring occasionally, until pasta is al dente, about 10-12 minutes. Season with salt and pepper to taste.
3. Add tomato paste and stir until it dissolves into broth and soup is slightly thickened. If you like a thicker soup, add more tomato paste, then adjust seasonings to taste. The heaping 2 tablespoons was the perfect consistency for us.
4. Serve soup garnished with chopped fresh parsley and a sprinkling of shredded Romano or Parmesan cheese.
5. Recipe adapted from Cuisine Splendid Soups and Stews.

olive oil, onion, celery, garlic, tomatoes, chicken, italian seasoning, ditalini, kosher salt, tomato paste, parsley, romano

Taken from tastykitchen.com/recipes/soups/tomato-ditalini-soup/ (may not work)