B.L.T. Pasta Soup
INGREDIENTS
  • Servings: 6
  • Preparation Time: 10
  • 3/4 cup (about 5 oz.) RONZONI Alphabets, uncooked
  • 3-1/2 cups (28-oz. can) whole tomatoes, undrained
  • 1-3/4 cups (14-1/2 oz. can) beef broth
  • 1 cup water
  • Salt and ground black pepper
  • 1 lb. bacon, cooked and crumbled
  • Chopped iceberg lettuce
  • Toasted croutons (optional)
  • Mayonnaise (optional)
DIRECTIONS
  1. Instructions:
  2. In medium saucepan, stir together tomatoes with juice, broth, water and pasta; heat to boiling.
  3. Boil, stirring frequently to break up tomatoes, 10 minutes or until pasta is done.
  4. Salt and pepper to taste.
  5. In each bowl, place 1/3 cup lettuce; ladle 1 cup soup over top.
  6. Sprinkle with 1/4 cup crumbled bacon; top with croutons and mayonnaise, if desired.
  7. 6 servings.
  8. Developed and Tested by the Ronzoni Kitchens
RECIPE BACKSTORY
Developed and Tested by the Ronzoni Kitchens