Quick One-Pot Tomato Macaroni Soup

This tomato macaroni soup is a weeknight dinner you can make in one pot with pantry staples. It’s the kind of meal that feels like a slow-simmered Sunday pot, but it comes together in about 30 minutes.

The broth is rich and tangy, and the little elbow macaroni soaks up all that tomato goodness. You won’t need any fancy ingredients, just a can of tomatoes, some broth, and a handful of pasta.

Why This Soup Works

I love that this soup delivers deep, savory tomato flavor without hours on the stove. A quick sauté of onion and garlic, a generous spoonful of tomato paste, and a can of crushed tomatoes do all the heavy lifting.

The macaroni absorbs the broth as it sits, so every bite is soft and comforting. It’s the kind of meal I crave on a chilly Tuesday when I want something fast and satisfying.

Ingredients

• 1 tbsp olive oil: extra-virgin works well here, but any neutral oil is fine
• 1 small yellow onion, finely diced (about 1 cup): white or sweet onion also works
• 3 garlic cloves, minced: use fresh, not jarred, for the best flavor
• 2 tbsp tomato paste: this adds concentrated richness
• 1 (28 oz) can crushed tomatoes: use a good-quality brand like San Marzano if you can
• 4 cups vegetable broth: chicken broth works just as well
• 1 tsp dried oregano: or Italian seasoning
• 1 tsp sugar: balances the acidity of the tomatoes
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 cup elbow macaroni: any small pasta shape is fine
• Fresh basil leaves, for serving (optional): a few torn leaves add a bright finish

Variations / Substitutions

• Protein boost: Stir in a can of drained and rinsed white beans or cooked and crumbled Italian sausage when you add the pasta.
• Creamy version: Remove the pot from the heat and swirl in 1/4 cup heavy cream or whole milk.
• Herb swap: If you have fresh oregano or thyme, use 1 tbsp chopped fresh herbs in place of dried.
• Spice it up: Add a pinch of red pepper flakes along with the garlic.
• Pasta shape: Ditalini, small shells, or orzo all work; just adjust the cook time based on the package.

If you enjoy this soup, try my Classic Minestrone.

How to Make Tomato Macaroni Soup

Step 1: Sauté the Aromatics

Heat the 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and just starting to turn translucent, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds more.

You’ll start to smell the garlic and onion getting sweet and fragrant. That’s your cue the aromatics are ready, and there shouldn’t be any browning, just soft edges.

Step 2: Build the Tomato Broth

Add the 2 tbsp tomato paste to the pot and let it cook for 1 minute, stirring often. It will darken from bright red to a rust color and smell deeply savory. Pour in the 28 oz can of crushed tomatoes and 4 cups vegetable broth.

Stir in the 1 tsp dried oregano, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring the liquid to a boil, then reduce the heat so it simmers gently. The broth will turn a deep brick red and smell rich, with no raw tomato edge.

Step 3: Cook the Pasta

Add the 1 cup elbow macaroni to the simmering broth and stir well so nothing sticks to the bottom. Cook uncovered, stirring occasionally, until the pasta is tender but still holds its shape, about 8-10 minutes.

The soup will thicken slightly as the pasta releases its starch. Taste a noodle at the 8-minute mark, because different brands can cook a minute faster or slower. You want it soft but not falling apart.

Step 4: Ladle and Serve

Remove the pot from the heat. Ladle the soup into bowls and top with a few torn basil leaves if you’re using them. A drizzle of olive oil and a crack of black pepper on top add a nice finish.

Serve it hot, right away, with crusty bread on the side for dipping. The aroma alone will pull everyone into the kitchen.

Tips for the Best Tomato Macaroni Soup

• If you have a Parmesan rind, toss it into the pot with the tomatoes and broth. It adds a savory, salty depth, and you just fish it out before serving.
• For a heartier soup, stir in a can of drained cannellini beans or a handful of chopped cooked ground beef in Step 3.
• To keep the pasta from getting too soft in leftovers, cook it separately and stir it into each bowl just before serving if you’re planning to have extra.
• Don’t skip the sugar. It doesn’t make the soup sweet; it just takes the acidic edge off the canned tomatoes and rounds out the flavor.

Times for the pasta once added to the bubbling broth:

Storing Leftover Soup

• Refrigerate: Cool the soup completely and store in an airtight container for up to 4 days. The pasta will keep absorbing liquid, so the soup thickens. Add a splash of broth or water when reheating to loosen it back up.
• Reheating: Gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until hot throughout. If you stored the soup with the pasta already in it, expect it to be quite soft but still delicious.

What to Serve with Tomato Macaroni Soup

A thick slice of garlic bread or buttery toast is perfect for dunking, and a simple arugula salad with lemon vinaigrette cuts through the richness. For a cozy combo, pair it with a grilled cheese sandwich.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to peel and dice about 2 lbs of ripe tomatoes and cook them down longer to get the same concentrated flavor.

Can I make this in a slow cooker?

Yes. Sauté the onion, garlic, and tomato paste on the stovetop first, then scrape everything into a slow cooker with the remaining broth ingredients and cook on low for 4-6 hours. Add cooked pasta at the end.

Is this soup freezer-friendly?

The broth freezes well for up to 3 months without the pasta. Add freshly cooked pasta when you reheat it for the best texture.

How can I make it spicy?

Add 1/4 to 1/2 teaspoon red pepper flakes along with the garlic, or stir in a dash of hot sauce at the end.

Tomato Macaroni Soup Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 190

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup elbow macaroni
• Fresh basil leaves, for serving (optional)

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes, then stir in garlic and cook 30 seconds more.
2. Add tomato paste and cook 1 minute, then stir in crushed tomatoes, broth, oregano, sugar, salt, and pepper. Bring to a boil, then reduce to a simmer.
3. Stir in elbow macaroni and cook uncovered, stirring occasionally, until pasta is tender, about 8-10 minutes.
4. Remove from heat and ladle soup into bowls. Top with fresh basil and a drizzle of olive oil if desired.

Notes

For a creamier soup, stir in a splash of heavy cream off the heat. The soup thickens as it sits; add extra broth when reheating.