Name: Crab and tomato pasta soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz lump crab meat, drained; 1 oz angel hair pasta, broken into short pieces; 3 oz green cabbage, thinly shredded; 1/3 cup tomato sauce; 1 1/2 cups reduced-sodium chicken broth; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

376 calories

Protein: 41g; 44% of calories
Carbs: 38g; 41% of calories
Fat: 6g; 15% of calories

Instructions

Prep 15 min · Cook 10 min

Warm the olive oil in a small pot over medium heat. Add the minced garlic and shredded cabbage, cooking for 3 minutes until the cabbage begins to soften.
Stir in the chicken broth, tomato sauce, salt, and black pepper. Bring the liquid to a boil, which takes about 5 minutes.
Add the broken angel hair pasta to the boiling broth. Simmer for 5 minutes or until the pasta is tender.
Gently fold in the lump crab meat and simmer for 2 minutes just to heat it through. Remove from the heat and stir in the fresh parsley. Done when opaque and heated through, 145°F.

Nutrition

Ingredients

Instructions

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