Tomato and Pasta Soup

Tomato and Pasta Soup

Do you ever have days when all your body and soul are asking for is a cup of hot, comforting soup? This tomato and pasta soup recipe was made for those days. It only needs a few ingredients and can be enjoyed in under an hour. This soup is sweet, yet tart, with enough substance to keep you going. I enjoy sprinkling a few red pepper flakes on it for a bit more heat, but the soup tastes great without them as well.

Tomato and Pasta Soup

Tomato and Pasta Soup

Yield

Makes 4 servings

Prep time

Active time:

Total time:

How it's made

1 tbsp vegetable oil

 

Heat oil in a large pot over medium heat.

 

1 medium onion, diced

 

Add onion and saute for 5 minutes, until translucent.

 

1 large garlic clove, minced

 

Add and cook for 1 more minute.

1 tsp ginger, peeled and grated

 

3 large carrots, diced

 

Add and cook for 5 minutes.

 

1 can (5oz, 156ml)  tomato paste

 

Add, bring to boil over high heat, then reduce the heat to low and simmer for 30 minutes. At this point, if you want the soup to be thicker you can take out ½ of the soup, blend it in a blender, and then put it back.

6 cups water

2 tsp dried parsley

2 tsp sugar

1 tsp red pepper flakes (optional)

½ tsp salt

¼ tsp pepper

 

1 cup small pasta, such as orzo or ditalini

 

Add pasta and cook for another 8 minutes, until pasta is cooked fully.



Helpful tips

This soup can be stored in the fridge for up to 3 days. To warm up, simply heat on the stove over medium heat. It is great as a warm lunch, paired with your favourite sandwich (such as Smoked Tofu and Hummus Sandwich) or a salad (try Olivier Salad), or it can be served as a starter to a larger family dinner.