This soup is delicious and can be made in a flash.
1 plum tomato, chopped
½ small onion, chopped
1 Tsp olive oil
1 cup small pasta, such as stars or broken spaghetti
6 ¼ cups chicken broth
1 carrot, peeled and diced
1 white potato, peeled and diced
1 sprig cilantro
kosher salt, to taste
Place the tomato and onion in a blender and puree until very smooth.
In deep saucepan, heat the oil and saute the pasta until golden, about 2 minutes. Add the tomato sauce and cook for a 4 minutes. Add the broth, carrot, potato, cilantro and jalapeno, if using. Season to taste with salt. Bring to a light boil.
Cover and reduce the heat to a simmer. Cook until vegetables and pasta are tender, 10 to 12 minutes.
Ladle hot soup into bowls and serve with lime wedges. Serve with tortillas on the side.