Look at the ingredients list on the back of a can or box of broth. Chances are, you’ll find salt near the top of the ingredients list, even if the broth is labeled a low-sodium broth. That’s not necessarily a bad thing, but there’s something you need to remember if you’d like to keep the amount of sodium in check—and end up with a perfectly seasoned broth for soup. Store-bought broths can be high in sodium to start, and when they cook, the liquid reduces (and condensates), but the sodium stays behind, so Chris Prosperi always uses a 50/50 rule for soups he makes at home; he uses half broth, half water. You’ll have a much better seasoned broth, so a much better base for your soup. This quick soup, one of Chris’s go-tos on a snowy day, uses a genius shortcut ingredient: tomato sauce, but a few plum tomatoes keep the flavor fresh. Chris’s favorite mini pasta, ditalini, adds the umph to make it a meal.
• ON-DEMAND: Listen to Chris describe how this soup comes together on The Faith Middleton Food Schmooze®. •