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Weeknight • Soups

Creamy Tomato Pasta Soup

A hearty and comforting soup combining rich tomato flavor with pasta, made creamy and satisfying.

Prep
10 min
Cook
25 min
Servings
4
Level
Weeknight
Creamy Tomato Pasta Soup

When you can't decide between pasta and soup, why not have both? This Creamy Tomato Pasta Soup is the ultimate comfort food mash-up, bringing together the richness of a tomato soup with the satisfying chew of pasta. It's warming, incredibly easy to make, and perfect for a cozy night in.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 1/2 cup ditalini or other small pasta
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp sugar (to balance acidity)
  • Salt and black pepper to taste
  • Fresh basil or parsley, for garnish (optional)

Preparation

  1. Step 1

    Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent.

  2. Step 2

    Stir in minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.

  3. Step 3

    Add crushed tomatoes, broth, dried basil, oregano, and sugar. Bring to a simmer, then reduce heat to low, cover, and let it gently cook for 10 minutes to allow flavors to meld.

  4. Step 4

    Stir in the ditalini pasta. Increase heat to medium and cook for 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

  5. Step 5

    Remove from heat. Stir in the heavy cream and Parmesan cheese until well combined and creamy. Season with salt and black pepper to taste.

  6. Step 6

    Ladle into bowls and serve hot, garnished with fresh basil or parsley and extra Parmesan cheese, if desired.

Tips

  • For a richer flavor, add a touch of tomato paste when sautéing the onions.
  • If you prefer a smoother soup, you can use an immersion blender to partially blend before adding the pasta.
  • Don't add the pasta too early, or it might get mushy. It should be cooked just until al dente in the soup.

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