Tomato Soup

This is one of my go-to recipes for those days we want to eat a little lighter but it’s too cold outside to entertain a salad for dinner.  Nothing chases the cold away better than a bowl of piping hot soup, paired with a loaf of fresh bread, a perfect Monday night dinner.  This recipe is full of shortcuts, I promise it’s delicious.

2 28 oz. cans of crushed tomatoes

1 14 oz. can seasoned diced tomatoes

1 package of knorr brand  vegetable soup mix

1/2 tbsp. herbs de provence

4 stalks of celery chopped

2 carrots chopped

1 chicken boulliion cube

1/2  24 oz. package frozen small meatballs (sweedish or italian style)

1/2 to 3/4 cup small pasta such as ditalini, rings or pastini

salt and pepper to taste

Place everything except the pasta in a large pot on stove top.  Bring to a gentle boil.  Add the pasta and stir occasionally to keep from sticking.  Reduce heat to simmer and cook for about one hour.  Add salt and pepper to taste.