Creamy Greek Tomato Noodle Soup

9
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Easy to make and a nice change from simpler tomato soups."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (822.3 g)
  • Calories 562.6
  • Total Fat - 16.3 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 58.5 mg
  • Sodium - 1691.6 mg
  • Total Carbohydrate - 84 g
  • Dietary Fiber - 12.1 g
  • Sugars - 16.9 g
  • Protein - 26.6 g
  • Calcium - 508.1 mg
  • Iron - 12.6 mg
  • Vitamin C - 63.8 mg
  • Thiamin - 0.4 mg

Step 1

Cook fusilli noodles according to package directions, and drain.

Step 2

Whisk together the large egg with the half and half, and cook over low heat, stirring continuously, until the mixture thickens, then remove from heat and whisk in the sour cream.

Step 3

In a large saucepan, heat the tomato juice, beef broth, garlic, onion powder, cinnamon, salt, pepper, marjoram, cooked meat if using, and fusilli noodles, stirring occasionally for about 15 minutes, or until soup thickens slightly, then remove from heat.

Step 4

Take 1/4 cup of soup and ladle into the cream mixture, whisking vigorously, then add 1/4 cup again, and then once more with 1/4 cup. When mixture is blended, stir into the soup along with the parmesan cheese and nutmeg, then stir until blended.

Step 5

Serve hot.

Tips & Variations


No special items needed.

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