Tomato Macaroni Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 74.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 353.8 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.4 g

View full nutritional breakdown of Tomato Macaroni Soup calories by ingredient
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Introduction

I use to make this all the time, never had a recipe so I'm going from memory and making a few changes to reduce calories and sodium. Fast and easy soup for a cold day. I use to make this all the time, never had a recipe so I'm going from memory and making a few changes to reduce calories and sodium. Fast and easy soup for a cold day.
Number of Servings: 10

Ingredients

    1 carton Low Sodium, FF Beef Broth
    1/2 carton sodium and fat free Chicken Broth
    1 28oz can diced tomatoes
    1 large onion, diced
    2 cups celery, diced
    1 tsp black pepper
    2 cups uncooked WW macaroni
    1 small can ginger ale
    Pam cooking spray

Directions

Spray a soup pot with Pam and saute onions and celery until soft. Add beef & chicken broth and tomatoes and bring to a boil. Meanwhile, cook the macaroni in a separate pot until dante, then drain well. When the stock comes to a boil, reduce heat and simmer for about 30 mins, then add the ginger ale for about 5 more mins. Add the cooked macaroni and serve. Salt and pepper to taste and you may top with fresh grated Parmesan (not included in nutritional info though).

Makes approximately 10 servings of about 1 1/2 cups each.

Number of Servings: 10

Recipe submitted by SparkPeople user LINDAJL3.

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