Creamy soups are so delicious and have a way of sticking to your ribs. This one is a very healthy alternative because you don’t need all that butter and cream to make it taste rich and thick.
2 cups chicken or vegetable broth
1 cup nonfat dry milk powder
½ tsp olive oil
1 clove garlic, minced
1 28-oz can tomatoes, pureed
1 tbsp. chopped parsley
2 cups of cooked whole wheat pasta (small pieces, such as elbows, ditalini or alphabet pasta)
Salt and pepper to taste
In a bowl, whisk the broth and dry milk together until combined and all the lumps are gone.
In a medium saucepan on medium heat, add the oil and minced garlic. Sweat the garlic until it’s fragrant and translucent. Add the can of tomato puree, including all the liquid. Bring it to a simmer.
Add the parsley flakes and throw in the pasta. Heat thoroughly and serve.