Best Tomato And Pasta Soup Recipes

TOMATO AND PASTA SOUP

Steps:

• Heat oil in large pan; cook garlic and onion, stirring, until onion is soft.
• Add soup, tomatoes, water and pasta.
• Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender.
• Stir in basil.
• Serve with the bacon sprinkled on top (if using).

ROASTED TOMATO SOUP WITH HALIBUT AND FRESH PASTA

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a heavy baking sheet with parchment paper.
• For the vegetables: In a medium bowl, combine the tomatoes, onions, rosemary, salt, pepper and garlic (if using). Add the oil and toss until all the ingredients are coated. Arrange the vegetables in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 40 to 45 minutes. Working in batches, add the roasted vegetables (plus any cooking juices) and broth to a blender or food processor. Blend until smooth.
• For the pasta: Place the tomato mixture, salt and pepper in a medium saucepan. Bring to a simmer over medium heat. Add the halibut and pasta and cook until the pasta is tender and the fish is cooked through, 3 to 4 minutes (if using cooked dried pasta, stir in after the fish is fully cooked). Stir in the chopped basil.
• Ladle the soup into shallow bowls and serve.

HEARTY TOMATO SOUP WITH CHICKEN AND PASTA

Steps:

• In a large stock pot, combine the chicken broth, tomato puree, garlic powder, dried oregano, dried basil, salt, pepper, and Tabasco sauce (go easy on the Tabasco to start - you can always add more later). Bring to a simmer on medium heat, stirring occasionally. Simmer for ten minutes.
• Stir in the fresh basil, fresh oregano, and chicken. Continue simmering for another five minutes.
• Turn the heat up to medium-high to bring the soup to a boil. Add the soup pasta and cook according to package directions.
• Remove from heat, and serve with grated parmesan cheese and/or garlic-flavored croutons.
• Refrigerate or freeze any leftovers.

MEDITERRANEAN CHICKPEA, TOMATO AND PASTA SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and saute 3 minutes until tender.
• Add water and next 6 ingredients.
• Bring mixture to boil.
• Cover and reduce heat, simmer 5 minutes.
• Add pasta and cook 9 minutes until pasta is tender.
• I have often used small alphabet pasta that I've had in the cupboard.

TOMATO, PASTA AND SPINACH SOUP

Steps:

• In a 3-4 quart pot, heat garlic in oil until aromatic.
• Add water, tomatoes, chicken broth cubes, and sage and bring to a boil.
• Stir in pasta and cook, stirring occasionally, 5 minutes.
• Add spinach and cook, breaking up spinach as it thaws, 5 to 7 minutes longer until pasta is tender.
• Stir in rinsed and drained beans and heat 1 minute longer.
• Sprinkle with parmesan cheese if desired.

ROASTED TOMATO AND PASTA SOUP

Steps:

• Preheat oven to 375°F.
• Spread vegetables in a roasting pan and drizzle with oil.
• Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes.
• Process the vegetables with 1 cup of stock until pureed.
• Pour into a sieve placed over a large saucepan and press the puree through into the pan.
• Add stock, sage, sugar, salt and pepper and bring to a boil.
• Add pasta and cook according to package directions for al dente.
• Ladle into serving bowls and drizzle with a little balsamic vinegar.

ROASTED TOMATO AND PASTA SOUP

Steps:

• Heat oven to 375℉F. Spread out tomatoes, red pepper, onion and garlic in a roasting plan and drizzle with olive oil. Roast for 30 to 40 minutes until vegetables are soft and charred, stirring and turning halfway through cooking. Puree vegetables in Vitamix or food processor with 1 cup of vegetable stock. Scrape into a strainer placed over a large saucepan and press the puree through into the pan. Add remaining stock and sugar. Season to taste with salt and pepper. Bring to boil. Add pasta. Stir frequently until pasta is al dente. Taste and adjust the seasoning with salt and freshly group black pepper. Serve hot. Garnish with the fresh basil leaves.

TOMATO SOUP WITH CHICKPEAS AND PASTA

Steps:

• In a food processor or blender, puree the tomatoes with their juice. Set aside. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic. Add the pureed tomatoes, the sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper, and the 1/3 cup grated Parmesan. Serve topped with additional Parmesan.