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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
Course: Appetizer
Cuisine: Italian
Servings: 4
Author: Radhika


  • 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



  • Chop onion and carrots.
  • Blanch tomatoes, peel off the skin and crush lightly with your hands.

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.