This luscious, nourishing tomato soup with pasta is so comforting and requires only basic pantry staples. It’s incredibly simple to make, yet rich and full of tomato flavour. Recipe yields 4 servings (1 cup each).
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: pasta, Soup
Cuisine: Mediterranean
Keyword: Tomato soup with pasta
Servings: 4
Calories: 317kcal
Author: Katia
Ingredients
1 Tbspolive oil or butter
1 onion, diced (any colour)
2garlic cloves, pressed
½Tbspground turmeric
1tspdried basil (or a handful of fresh basil leaves)
Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and cook, stirring often, until the onion is turning translucent (5 minutes).
Add the garlic, the turmeric and the basil, and stir to enhance all the flavors for about 1 minute (if you use fresh basil, keep it aside and add it at the end).
Add the tomato sauce, broth, tomato paste, salt and pepper (¾ tsp of fine salt is fine is you use low sodium vegetable broth, but if you use regular or chicken broth it's better to adjust the seasoning at the end).
Stir in the pasta and bring to the boil, then reduce the heat to maintain a simmer and cook the pasta keeping the lid half way. Stir often.
The soup will nicely thicken while the pasta is cooking, but trust your judgement and add extra broth if needed of if you prefer a thinner consistency when the pasta is done. Turn the heat off, taste and adjust the seasoning to your liking if needed, and stir in the thorn basil leaves if you use fresh basil.
Divide into 4 bowls and serve with a drizzle of extra virgin olive oil, black pepper and grated/shaved parmesan cheese if you wish.
Notes
Sea salt: it’s important to adjust the seasoning at the end if you use regular broth or chicken broth as you never really know how salty the broth is.Tomato sauce/passata substitution: if you have only whole or diced tomatoes, you can use an immersion blender or a stand blender to puree and use them instead of the tomato sauce. It will be less rich and kind of watery, but it can work too.Tomato soup and pasta leftovers: you can store the leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a touch of water until it’s thinned to the desired consistency, then gently warm over medium-low heat or in your microwave. It’s not freezable.If you use both fresh and dried basil: reduce by half the quantity of dried basil.Nutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator (parmesan and extra virgin olive oil are not included). It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.