Ingredients
- 3 tbsp extra-virgin olive oil
- 2 medium diced sweet onions
- 3 cloves fresh garlic , minced
- 4 cups low-sodium chicken stock
- 28 ounce can crushed tomatoes
- 1/2 tbsp salt
- 1/2 tsp ground black pepper
- 1/2 cup Acini di Pepe pasta
- 1/2 cup heavy cream
Instructions
- In a large pot, warm the olive oil over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute.
- Stir in the chicken stock, tomatoes, and salt and pepper. Bring the soup to a boil, add in the tiny pasta and simmer for 10 minutes.
- Stir in the cream, return the soup to a very gentle simmer and cook for another 10 minutes, stirring frequently.
- Turn off heat, cover the pot and let rest for about 10 minutes (this will allow the pasta to plump up a bit more.)
- Serve hot soup with croutons, saltine crackers or grilled cheese sandwiches.
- Adapted from Bellyfull.