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1
Start with a large cooking pot and or soup pot and empty the 12 cups of crushed tomatoes into it.
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2
Then add your water milk and cream.
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3
Tturn the heat to a low medium setting to slowly heat.
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4
Defrost the creamed spinach and mix it in the pot.
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5
In another pot bring water to a boil and when boiling, add your fresh tomatoes and boil them a few minutes until you see the skin separating, then quickly drain and run under cool water to shock the skin off the tomatoes.
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6
Cut tomatoes into cubes.
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7
Peel and chop the onion.
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8
Add onion and fresh tomatoes back into pot with olive oil a few sprinkles of garlic powder and parsley and 2 tablespoons sugar ( sugar helps the tomatoes to not taste too acidic).
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9
Saute for a few minutes until tender and add back in large pot and stir.
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10
Add seasonings slow for even flavor and stir.
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11
Take your frozen zucchini summer squash and thaw just till warm, then chop into medium chunks and add into soup.
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12
Take frozen mixed vegetables and corn and thaw as well until just warm and add into soup, if canned just strain and add.
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13
Add in your pasta of your choice, macaroni, penne -- etc and stir.
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14
Turn heat to a high medium and cover.
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15
Gently boil about 15 minutes until pasta and vegetables are tender.
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16
Allow to cool and serve!
