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Dorothy Thomas

Tomato Macaroni Soup Recipe

A comforting and hearty Tomato Macaroni Soup that’s creamy, tangy, and packed with tender pasta. Perfect for chilly days or a quick family meal
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American, Italian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 15 ml 1 tbsp Olive oil
  • 1 Onion (finely chopped)
  • 2 cloves Garlic (minced)
  • 400 g 2 cups Macaroni pasta (uncooked)
  • 1 L 4 cups Vegetable/chicken broth
  • 240 ml 1 can Crushed tomatoes
  • 240 ml 1 cup Heavy cream (or coconut milk for vegan)
  • 5 g 1 tsp Sugar (optional, to balance acidity)
  • 5 g 1 tsp Dried basil
  • 2.5 g ½ tsp Dried oregano
  • To taste Salt & black pepper
  • 10 g ¼ cup Fresh parsley (chopped, for garnish)
  • 50 g ½ cup Parmesan cheese (grated, optional)

Equipment

  • Large pot
  • wooden spoon
  • Measuring cups/spoons
  • Blender (optional, for smoother texture)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (3-4 minutes). Stir in minced garlic and cook for 30 seconds until fragrant.
  2. Add uncooked macaroni and broth. Bring to a boil, then reduce heat and simmer for 8-10 minutes until pasta is al dente.
  3. Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 5 minutes.
  4. Reduce heat to low, pour in heavy cream, and stir well. Simmer for 2-3 minutes (do not boil).
  5. Taste and adjust seasoning. Garnish with parsley and parmesan. Serve hot!

Notes

  • Storage: Refrigerate for up to 3 days (add extra broth when reheating as pasta absorbs liquid).
  • Variations:
    • Add spinach or kale for extra greens.
    • Use gluten-free pasta if needed.
  • Spice it up: A pinch of red chili flakes adds heat!