Tomato Spagetti Soup

 The soup I am about to share is so easy to make. I avoided additives and even managed to control my urge to add some chicken. I am glad I didn’t add anything meaty to it, honestly, it tasted so good, just the way it is. Now for the recipe…

Ingredients

• 20ml (2 tablespoons) olive oil
• 2 shallots, finely chopped
• 4 clove garlics, crushed
• 540ml (19fl oz) can diced  tomatoes
• 80ml (⅓ cup) crushed tomato or 3 tablespoons tomato paste blended with 2 tablespoons water
• 1000-1500ml (4-6 cups, 1-1½ quarts) vegetable broth (non-vegetarians can use chicken/beef broth)
• 1-2 cups cooked pasta (al dente), kept warm (I used Barilla 5-minute spaghettini, broken into thirds before cooking)
• Salt and freshly ground pepper to taste
• Hot sauce for serving or 2 teaspoons finely chopped chilies (optional)

1. Heat oil in a pan (pot) over medium heat. Add shallots and garlic and sauté for 3 minutes. Add the diced tomatoes, tomato puree or paste and cook for 5 minutes. Add  750ml (3 cups) broth, and bring to the boil. Simmer for 10-15 minutes.
2. Add  cooked spaghetti and cook for a further 2-4 minutes. Season with salt and pepper and ladle soup into bowls topped with green onions (and chilies if using or some hot sauce). If the soup is too thick add more stock.