Tomato Pasta Soup

These Michigan winter days have still been pretty cold, so a light, warm, delicious soup makes for a perfectly relaxing dinner.

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In this picture tutorial, you can learn how to make the perfect pasta and tomato soup. 

First, coat a saucepan with olive oil and place tomatoes, onion, and celery in the pan. Heat on low heat over the stove for about 45 minutes. 

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Once cooked, you’ll use either a food processor or hand blender to puree the mixture. 

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After that, you’ll strain the mixture so that it’s nice and smooth. 

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Next, you’ll add chicken stock and cook the pasta. Now the soup is ready to serve! Garnish with a bit of parsley. 

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Tomato Pasta Soup
Serves 4
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  1. 1 tbsp olive oil
  2. 4 large tomatoes
  3. 1 onion, quartered
  4. 1 celery stick, coarsely chopped
  5. generous 2 cups chicken stock
  6. 2 oz / 55g dried soup pasta
  7. salt and pepper to taste
  8. chopped flat-leaf parsley to garnish
  1. 1. Place the olive oil in a heavy-bottomed saucepan. Put the tomatoes, onion, and celery in the pan and place over low heat, with a lid on top. Allow to cook for about 45 minutes, occasionally shaking the pot gently.
  2. 2. Once cooked, mash the mixture either using a hand blender or a food processor. Next, strain the mixture and place back in the saucepan. Add the chicken stock and bring to a boil. Add the pasta, bring the mixture to a boil again. Cook until the pasta is tender, about 8-10 minutes. Remove from heat. Add the salt and pepper.
  3. 3. Serve with a small handful of parsley
Jackie's Delectable Delights
 Adapted from: Italian: A Visual Step-by-step Cookbook 

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