Hearty noodle stew recipe

In the noodle stew recipe, first cook the pasta in salted water until al dente. I recommend cooking them a little less than indicated on the package, as they will continue to cook in the soup later. Then drain and set aside.

While the pasta is cooking, peel and finely dice the carrots and onions. Finely chop the garlic.

Heat the olive oil in a large pot and sauté the onion until translucent. Then add the garlic and carrots and sauté for a few minutes. The pinch of sugar helps to develop the roasted aroma.

Now stir in the tomato paste and fry briefly. Then add the canned tomatoes and simmer on medium heat for 10-15 minutes. I recommend chopping the tomatoes in the can beforehand with a knife so that they are not too coarse in the stew later.

Add the vegetable soup to the pot and bring everything to a boil. Now add the cooked pasta and chopped parsley. Season with salt and pepper and bring to the boil again. Just before serving, stir in the sour cream, this gives the noodle stew a nice creamy consistency.