Description
Emilia, a mother of three, shares her beloved recipe for Tomato Pasta Soup, a simple yet incredibly comforting and nutritious meal perfect for any day, especially when the weather calls for extra warmth. This soup comes together in less than 30 minutes, is economical, and features a velvety tomato texture combined with soft small pasta, loved by selective eaters and adults alike. It’s a versatile dish that nourishes both body and soul, promising to become a new family favorite.
Ingredients
2 tablespoon Olive oil
1 medium Onion, chopped
3 cloves Garlic, minced
3 tablespoon Tomato paste
1 can (400g) Peeled tomatoes, chopped
1 liter Water or homemade vegetable broth
1 cup (about 150g) Small pasta (like conchinha, ave maria, or argolinha)
To taste Salt
To taste Black pepper
1 pinch Sugar (optional, to balance acidity)
For garnish Fresh herbs, chopped (parsley and chives)
For serving Grated Parmesan cheese (optional)
Instructions
- Step 1: In a medium or large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, which should take about 3-5 minutes. Then, add the crushed garlic and sauté for another 1 minute, until fragrant, but without letting it brown to avoid bitterness in your tomato pasta soup
- Step 2: Add the tomato paste to the pot and stir well for about 2 minutes, letting it cook a little. This helps to deepen the flavor of the tomato pasta soup. Add the chopped peeled tomatoes (with the can juice) and the pinch of sugar (if using). Mix and cook for about 5-7 minutes, crushing the tomatoes with a spoon as they cook to form the base of the tomato pasta soup sauce
- Step 3: Pour the vegetable broth (or water) into the pot. Season with salt and black pepper to taste. Increase the heat and bring to a boil. Once it boils, add the pasta. Stir so it doesn’t stick to the bottom of the pot
- Step 4: Reduce the heat to medium-low and cook, stirring occasionally, until the pasta is al dente, following the package instructions (usually 7 to 10 minutes). Taste and adjust salt and pepper, if necessary. If the tomato pasta soup is too thick, add a little more water or broth. Remove from heat and stir in the chopped fresh herbs. Serve your delicious tomato pasta soup immediately, finishing with grated Parmesan cheese, if desired. Enjoy!
Notes
Use good quality tomatoes as they are the star of this soup. Italian peeled tomatoes often have a more intense and sweet flavor.
Do not overcook the pasta; it will continue cooking in the residual heat. Cook it until al dente or slightly before the ideal point.
A pinch of sugar or a finely grated carrot can help balance the acidity of the tomatoes without sweetening the soup.
Always taste and adjust the seasoning (salt and pepper) before serving, as it can vary depending on the broth used and your preference.
For a thicker soup, mash the tomatoes more, or blend a portion of the soup (before adding pasta) and return it to the pot. If it’s too thick, add more broth.
Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
When reheating, the pasta might have absorbed much of the liquid. Add 1/4 to 1/2 cup of water or broth to restore the ideal consistency. Reheat gently on the stove or in the microwave.
You can freeze the soup base (without pasta) in airtight containers for up to 2-3 months. Thaw, reheat, and cook fresh pasta just before serving for best results.
Serve with crispy bread, freshly grated Parmesan cheese, a fresh green salad with a light vinaigrette, seasoned croutons, or a sliced boiled egg for added protein.
To make this soup vegan, ensure your vegetable broth does not contain animal products and omit the Parmesan cheese when serving. For a gluten-free version, use rice or corn-based pasta.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Simmering
- Cuisine: International