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Cheese and Pasta Soup III Recipe


2 cups sliced tomatoes

1/2 onion, finely diced

2 teaspoons dried marjoram

1 teaspoon dried basil

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon ground black pepper

2 cloves garlic, minced

4 cups shredded cooked Italian cheese

1 (16 ounce) can drained white wine


In a large mixing bowl, mix tomatoes, onion, marjoram, basil, oregano, basil, black pepper and garlic. Cover and refrigerate overnight. Stir tomatoes, onion mixture into refrigerator 2 hours or overnight, stirring occasionally. Transfer mixture to medium saucepan with 8 or 9 inches of cheese. Cover and simmer over low heat until cheese is melted.

Stir pasta into tomato mixture. Strain pasta into large bowl. Mix cheese and wine and cook and stir for 2 minutes. Serve immediately.


Cumurun writes:

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I give it ten because it was very good but I would double the cream cheese and broth. I used unsalted butter, canned green beans, dried shrimp, and black pepper. I only used shrimp since I already had shrimp and veggies. My husband picked up some green mangoes with the dinner and I Will try them in the summer. I had diced white mushrooms and used those. I also used dried red bell pepper. I used thyme garlic and onion powder. I knew going into this that it would be a little too bland so I made a few changes. I would recommend checking it after 1 hour as some reviewers mentioned it could be a little tough. Also, there was some concern going into this that microwaving the fish could cause it to