Tomato and Pasta Soup is a delicious, comforting dish rich in tomato goodness! Subtly seasoned with paprika and a touch of vinegar, expect the pasta to soak up all these flavors because it's cooked directly in the soup. Excellent for a cozy night or anytime you're craving a light and nourishing meal!
If you love tomato soup, make sure you also try my zucchini and tomato soup variety!
We often enjoy this flavor-packed tomato and pasta soup as a meal ---served with some crusty bread on the side; each bowl will surely satisfy your hunger.
All the items are generally kitchen staples, proving that you don't need unusual or complicated ingredients to create a delicious and filling dish at home.
Oh! You don't have any fresh herbs for garnish? Then, just drizzle some more extra-virgin olive oil when serving. Absolutely yummy!
FOR OTHER EASY SOUP RECIPES, CHECK OUT THESE POSTS!
Ingredients
- Olive oil – extra-virgin olive oil, if possible.
- Garlic – minced or grated.
- Onion - finely chopped, almost disappearing in the pasta and tomato soup once cooked.
- Celery – thinly chopped or in small cubes.
- Crushed tomatoes and tomato paste – just use your favorite brand.
- Pasta – as shown in the image above, I typically use elbow pasta for tomato soup.
- Stock – chicken or vegetable stock are both excellent.
- Seasonings and spice – vinegar, paprika, salt and ground black pepper
How to make pasta and tomato soup
Start by heating oil in a medium-sized pan and set over medium-high heat.
Add garlic and onion.
Cook until the onion softens.
Add the chopped celery and cook for a couple of minutes.
Add paprika and tomato paste.
Cook for about a minute, mixing the entire time to avoid anything sticking to the bottom of the pot.
Pour stock and crushed tomatoes.
Cover with a lid and bring to a soft boil.
Lower the heat and simmer for twenty minutes.
Add the pasta.
Place the lid back and continue simmering until the pasta is cooked.
Taste and adjust the seasoning by adding salt, pepper, and vinegar.
Remove your pasta and tomato soup from the heat and transfer into bowls.
Garnish with parsley, if desired ---- then serve!
Helpful tips
- Do not rush cooking the paprika powder and tomato paste --- it gives a deeper flavor to the soup.
- Cook the pasta in the tomato sauce instead of cooking them beforehand and adding them at the end.
- Add the vinegar at the end; start with just a quarter teaspoon, and then add more after tasting.
Recipe variation
- Passata. It's an excellent alternative to crushed tomatoes.
- Herbs. You can use dried or fresh herbs; parsley, basil, and oregano work great with tomato and pasta soup.
- Sugar. Depending on the brand of crushed tomatoes you use, you might need to add at least a pinch of sugar to balance the flavor of your soup.
- Other types of pasta. Aside from elbow pasta, ditalini is also an excellent option. The bottom line is that any small pasta shape would be great.
Looks absolutely delicious, right? So, try this pasta and tomato soup recipe tonight and let me know!
OR GET MORE IDEAS FROM THIS LIST OF EASY TOMATO RECIPES!
📖 Recipe
Tomato and Pasta Soup Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
Ingredients
- 2 to 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 stalk celery, thinly chopped
- 1 tablespoon tomato paste
- 1 to 2 teaspoons paprika powder
- 1 to 1 & 1/2 cups stock
- 3/4 cup crushed tomatoes
- 1/3 cup pasta
- 1/2 teaspoon white wine vinegar
- salt and pepper, to season
- fresh parsley, chopped for garnish (optional)
Instructions
- Place a medium-sized pan over medium-high heat and pour the olive oil.
- Once the oil is ready, add the garlic and chopped onion and cook until it softens.
- Add the celery and cook for a couple of minutes.
- Add paprika powder and tomato paste.
- Cook for about a minute. (Note: Mix continuously to avoid sticking at the bottom of the pot.)
- Pour the stock and add the crushed tomatoes.
- Cover with a lid, bring to a soft boil, then lower the heat and simmer for twenty minutes.
- Add the pasta and place the lid back --- continue simmering until the pasta is cooked.
- Taste and adjust the seasoning by adding salt, pepper, and vinegar.
- Remove your pasta and tomato soup from the heat and transfer into serving bowls.
- Garnish with parsley, if preferred ---- then enjoy!
Notes
- Cook's Tip: When adding the vinegar, start with just half the amount, then add more after tasting.
- Refer to the post for more tips and substitutions.
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