Description
A comforting and easy one pot pasta tomatensoep (tomato soup with pasta) that combines rich tomato flavors with tender pasta, perfect for a quick and satisfying meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 medium carrot, peeled and diced
1 celery stalk, diced
800 grams canned crushed tomatoes
1 liter vegetable broth
150 grams dried small pasta (such as elbow macaroni or ditalini)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
30 grams grated Parmesan cheese, for serving
Fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrot, and diced celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the canned crushed tomatoes and vegetable broth. Stir to combine.
Add the dried oregano, dried basil, salt, black pepper, and sugar. Stir well.
Bring the soup to a boil over high heat.
Once boiling, add the dried pasta to the pot and reduce the heat to medium-low.
Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is cooked al dente and the soup has thickened slightly.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and garnish with fresh basil leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes