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Tomato Macaroni Soup

Tomato Macaroni Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.