In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk together to combine well. Stir in celery, carrots, spinach, and zucchini.
Bring soup to a boil. When liquid reaches the boil, immediately lower heat to reach a simmer. Cook, simmering, for 30 minutes, or until all vegetables are to desired tenderness. Stir in pasta and cook to heat through, about 3 minutes. Season with nutmeg, salt and pepper to taste.
Contributor: pat ciesla
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