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
Yield
Prep time
Total time:
How it's made
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1 tbsp vegetable oil |
Heat oil in a large pot over medium heat. |
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1 medium onion, diced |
Add onion and saute for 5 minutes, until translucent. |
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1 large garlic clove, minced |
Add and cook for 1 more minute. |
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1 tsp ginger, peeled and grated |
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3 large carrots, diced |
Add and cook for 5 minutes. |
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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. |
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6 cups water |
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2 tsp dried parsley |
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2 tsp sugar |
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1 tsp red pepper flakes (optional) |
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½ tsp salt |
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¼ tsp pepper |
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1 cup small pasta, such as orzo or ditalini |
Add pasta and cook for another 8 minutes, until pasta is cooked fully. |
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