1. In a blender, puree the tomatoes, onion, and garlic with the water until there are no chunks remaining. Set aside. 2. Heat the oil in a Dutch oven or soup pot. Add the pasta and stir until it begins to brown. Pour off the excess oil, if any. 3. Add the pureed tomato mixture and bring to a boil for 3 minutes, stirring constantly. 4. Add chicken stock and cook over medium heat for 10-15 minutes. 5. Add salt to taste. 6. Garnish with creme fraiche and chopped chilis, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
