Tomato Soup with Pasta
Cozy up with a bowl of hearty and comforting Tomato Soup with Pasta, a soul-warming recipe perfect for busy weeknights or lazy weekends. This classic combination features a velvety tomato base made with crushed tomatoes, aromatic garlic, and a medley of fresh vegetables like carrots and celery, all simmered to perfection with fragrant herbs like basil and oregano. The addition of tender pasta shapes, such as ditalini or elbow, takes this dish to the next level, making it both satisfying and kid-friendly. Finished with a sprinkle of fresh basil and a generous garnish of Parmesan cheese, this rich yet wholesome soup is a one-pot wonder that comes together in just 50 minutes. Perfect for meal prep or serving with crusty bread, this tomato soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 medium, diced carrot
- 1 diced celery stalk
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup pasta (small shapes like ditalini or elbow)
- 0.25 cup, chopped fresh basil leaves
- 0.5 cup, grated Parmesan cheese
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 4-5 minutes until they become translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, allowing the vegetables to soften.
Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, sugar, salt, and black pepper to the pot. Stir to combine all ingredients.
Bring the mixture to a boil, then lower the heat and let it simmer uncovered for about 20 minutes. This allows the flavors to meld together.
While the soup is simmering, boil a separate pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
Once the soup has simmered, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
Return the pot to the stove and gently fold in the cooked pasta.
Allow the soup to simmer for an additional 5 minutes to heat the pasta thoroughly.
Stir in the fresh basil leaves and lemon juice, and adjust seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with grated Parmesan cheese for a touch of richness.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 5988 mg | 260% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 62.4 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 906 mg | 70% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5005 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
