Last week's weather was glorious! It was crisp, but not freezing. Perfect sweater weather, which was a great teaser to what Fall is about to bring us. It totally had me in the comfort food mode. The kids and I were craving soup, so I decided to revamp my Gramma's Old Fashion Tomato Noodle Soup, giving it a Mediterranean twist. I've been all about olives and feta, lately, so I knew I wanted to incorporate it into the soup somehow.
I love my Gramma's noodle soup. Not only does it bring back so many great memories, it is quick and easy to make. Plus, the kids are crazy about it. I wasn't sure how Queenie would feel about my changes, but she loved them. She inhaled 2 bowls of soup for dinner, which rarely happens. I loved the addition of the oregano, carrots and sun dried tomato. The olive and feta topper added awesome bits of saltiness in every bite.
Mediterranean Noodle Soup
1 packet chicken noodle soup
water recommended on soup packet
1 C macaroni noodles
8 oz can whole tomatoes
1 large carrot, finely chopped
4 oil packed sun dried tomatoes, chopped
1 tsp oregano
pinch of salt & fresh ground pepper
1/4 C green & kalamata olives, chopped
2 oz feta cheese, crumbled
Bring water to a bowl, in a medium soup pot. Stir in chicken noodle packet, carrots and macaroni; reducing heat to medium.
Using a food processor, puree the whole tomatoes. Add to soup pot, along with oregano, sun dried tomatoes, salt and pepper. Cook until carrots are tender, stirring frequently.
While soup cooks, finely chop olives and toss together, in a bowl, with feta cheese. Set aside, to use as garnish for soup.
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