Name: Creamy Tomato Pasta Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes (optional); 1 (28-ounce) can crushed tomatoes; 4 cups vegetable broth; 1/2 cup heavy cream or coconut cream; 8 ounces short pasta (like ditalini or elbow); 1/4 cup grated Parmesan (optional, for garnish); Salt and pepper to taste; Fresh basil or parsley, chopped (for garnish)

This Creamy Tomato Pasta Soup is everything I crave on a cold evening—rich, comforting, and packed with bold Italian flavor. It blends the heartiness of a pasta dish with the cozy warmth of a soup, all made in one pot. With tender pasta, tangy crushed tomatoes, a touch of cream, and fragrant herbs, this meal feels both indulgent and wholesome. Whether I’m feeding the family or meal-prepping for the week, this recipe always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 yellow onion, diced

4 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

1 (28-ounce) can crushed tomatoes

4 cups vegetable broth

1/2 cup heavy cream or coconut cream

8 ounces short pasta (like ditalini or elbow)

1/4 cup grated Parmesan (optional, for garnish)

Salt and pepper to taste

Fresh basil or parsley, chopped (for garnish)

Directions

I start by heating olive oil in a large pot over medium heat. Then I add the diced onion and let it cook for 5-6 minutes until it becomes soft and translucent.

Next, I stir in the garlic, tomato paste, Italian seasoning, and red pepper flakes. I cook that mixture for 1-2 minutes to really bring out the aroma.

I pour in the crushed tomatoes and vegetable broth, stirring everything together and letting it come to a gentle simmer.

I let the soup simmer uncovered for about 10 minutes so the flavors can deepen.

After that, I add the pasta directly into the pot and let it simmer for another 10-12 minutes, or until the pasta is cooked through.

Once the pasta is tender, I stir in the heavy cream (or coconut cream for a dairy-free version). Then I season with salt and pepper to taste.

I ladle the soup into bowls and top it with grated Parmesan and fresh herbs if I have them on hand.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories per serving: 290 kcal

Variations

I switch out the cream for coconut cream to make it vegan-friendly.

Sometimes I use chickpea pasta or whole wheat pasta for extra fiber.

For more protein, I’ll stir in some cooked white beans or lentils toward the end.

I like to add a handful of spinach or kale right before serving for extra greens.

If I’m craving a smoky flavor, I add a dash of smoked paprika or chipotle powder.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. The pasta may absorb some of the broth over time, so when I reheat it on the stovetop or in the microwave, I usually add a splash of broth or water to bring it back to a soupy consistency. It also freezes well—I just leave out the pasta and add freshly cooked pasta when reheating to avoid sogginess.

FAQs

What kind of pasta works best for this soup?

I usually go for small pasta shapes like ditalini, elbows, or shells. These hold up well and give each spoonful a good bite without overpowering the broth.

Can I make this soup dairy-free?

Yes, I often use coconut cream instead of heavy cream, and I skip the Parmesan or use a dairy-free version. The soup still turns out creamy and flavorful.

How can I thicken the soup?

If I want a thicker consistency, I let it simmer a little longer uncovered or mash some of the cooked pasta against the side of the pot. A small amount of blended soup added back into the pot also works great.

Can I use fresh tomatoes instead of canned?

I can, but I’ll need to cook them down longer to get the same rich flavor. I recommend peeling and chopping about 2 pounds of ripe tomatoes and cooking them until they break down completely.

Is this soup good for meal prep?

Absolutely. I make a big batch at the start of the week. It stores well in the fridge, and I just reheat portions as needed. I might cook the pasta separately if I’m planning to eat it over a few days, so it doesn’t get too soft.

Conclusion

This Creamy Tomato Pasta Soup is my go-to when I need a warm, filling meal without spending hours in the kitchen. It’s flexible, easy to make, and always hits the spot with its rich tomato base and tender pasta. Whether I’m curled up on the couch or serving dinner to friends, this one-pot wonder never disappoints.

Recipe:

Creamy Tomato Pasta Soup

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Author: Sophia
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Creamy Tomato Pasta Soup combines the comfort of a warm soup with the heartiness of pasta. Made in one pot, it’s rich, flavorful, and perfect for chilly evenings. Easily adaptable to vegetarian or vegan diets, it’s quick to prepare and great for meal prep.