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.
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)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5–6 minutes until soft and translucent.
- Stir in garlic, tomato paste, Italian seasoning, and red pepper flakes. Cook for 1–2 minutes until fragrant.
- Pour in crushed tomatoes and vegetable broth. Stir and bring to a gentle simmer.
- Simmer uncovered for about 10 minutes to deepen the flavor.
- Add pasta and continue to simmer for 10–12 minutes, or until pasta is tender.
- Stir in heavy cream or coconut cream. Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with grated Parmesan and fresh herbs if desired.
Notes
Use coconut cream and skip the Parmesan for a vegan version.
Add cooked white beans or lentils for extra protein.
Stir in spinach or kale before serving for added greens.
For a smoky twist, add a pinch of smoked paprika or chipotle powder.
If storing, the pasta may absorb liquid—add broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg
