Tomato Pasta Soup
A sumptuous & filling Italian Tomato Pasta Soup recipe with step by step photos.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- Pasta - 1/2 cup (I used spiral)
- Tomato - 4
- Onion - 1
- Garlic - 4 cloves
- Carrot - 1
- Bay leaf - 1
- Mixed herbs - 1 tsp
- Vegetable stock - 4 cups
- Cinnamon powder - 1/4 tsp
- Kashmiri red chili powder or red chili flakes - 1/2 tsp
- Black pepper powder - 1 tsp
- Salt - to taste
- Olive oil - 2 tsp
How to make Tomato Pasta Soup:
Heat a pressure cooker.
Add olive oil, bay leaf, chopped onions, garlic, carrots and cook over low flame till the onions turn translucent.
Add crushed tomatoes, cinnamon powder, 1/2 cup water, close with lid and over low flame cook for 2 whistles.
After the pressure releases, cool, remove the bay leaf and transfer to a blender and blitz coarsely. I leave it out to be chunky.
Transfer the blitzed soup to a sauce pan. Add vegetable stock, kashmiri red chili powder or red chili flakes, black pepper, mixed herbs, uncooked pasta and salt.
Mix well, cook over high flame and bring it to a boil.
Reduce the flame and let it simmer for 8 to 10 mins. Check if the pasta is cooked properly, else cook for 2 to 3 more mins.
Take the pan off the stove. Top with fresh herbs or grated cheese.
Serve this tomato pasta soup in individual bowls and with any bread of your choice for a wholesome meal.