Ingredients
- 2 1/2 cup chicken broth
- ½ onion (diced)
- 1 tbsp olive oil
- 1 garlic clove (minced)
- 2 stalk celery (chopped)
- 1 can diced tomatoes
- 1/2 cup elbow macaroni
- 3 cups water
- 2 large carrots (chopped)
- 1 large sweet potato (peeled and diced)
- ½ cup peas
- 1 tsp hot sauce
- Salt and pepper to taste
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp thyme
- ½ tsp turmeric
- 1 bay leaf
- Top with parmesan cheese
Instructions
- Add olive oil and onions into a pot on medium high heat and stir constantly until caramelized
- Add water and chicken broth and bring to a boil
- When water begins to boil, add pasta and diced potato and let simmer for 5 minutes
- Add celery, carrots and garlic and continue to simmer for another 5 minutes
- Add peas, diced tomatoes, and hot sauce
- Add all spices and turn stove to medium heat and let simmer for 30 minutes
- Serve soup in a bowl and add fresh parmesan cheese if desired
- Best served with a side of fresh bread such as sourdough
