Shelly's Recipe

ITALIAN STYLE PASTA SOUP

Category: Soups

2 cups pasta shapes, cooked al denta, drained
2 tbsp olive oil
3 garlic cloves, crushed with side of knife
2 (13 3/4 to 14 1/2 oz) cans chicken broth
1 (14 1/2 oz) can diced tomatoes
1/4 cup packed fresh basil leaves, coarsely chopped
1 (10 oz) pkg frozen peas, thawed
Grated Parmesan cheese

In a Dutch oven, heat oil over medium heat. Add garlic and cook until golden, about 5 minutes. Carefully add broth, tomatoes with their juice, basil and 1/2 cups water. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes; discard garlic. Add peas and pasta; heat through. Serve soup topped with grated cheese.