One Pot Pasta Tomatensoep
A comforting and easy one pot pasta tomatensoep (tomato soup with pasta) that combines fresh tomatoes, pasta, and aromatic vegetables in a rich, flavorful broth. Perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
800 grams canned crushed tomatoes
1 liter vegetable broth
200 grams dried small pasta (such as ditalini or small shells)
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 (optional, for serving)
Fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
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 mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes to allow the flavors to meld.
Add the dried pasta to the pot and stir.
Cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite and the soup has thickened slightly.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the soup hot, topped with grated Parmesan cheese if using, and garnish with fresh basil leaves.