Tomato Macaroni Soup Recipe with Vegetables

Are you looking for a cozy and homemade soup that doesn't make you work all afternoon in the kitchen? Then look no further than my tomato macaroni soup. It’s loaded with pasta, veggies, and a rich tomato broth that is going to fill you up with flavor in every bite. And the best part is that it comes together in 30 minutes, making it an excellent, comforting dinner for busy families like mine.

Side view of tomato macaroni soup with vegetables in a bowl.

There is something about a warm bowl of soup that makes everything just feel a little better, don’t you agree? I love this recipe because it combines some pretty familiar flavors of tomato soup and macaroni while also folding in nutritious vegetables. So hearty and satisfying, the whole family will enjoy it.

If I happen to be trying to get my kids a little extra veggies, this is a great way to serve them, especially since it is already alongside something that they love: pasta! I can’t always promise your kids won't fish for the macaroni first, but hey, at least the vegetables make it into the bowl!

What makes this tomato macaroni soup so good?

You know I truly appreciate a recipe that does not leave me with a lot of dirty dishes. That's the best part about this one-pot soup. It makes delicious homemade dinner without spending hours pulling it together.

I even cook the macaroni right in the tomato broth, soaking together all the flavor. Also, I am happy to share that this is so easy to customize. I use different veggies, beans, and chickpeas, or even cooked meat for extra protein to switch things up on this recipe. Less clean up, a full and happy family? Yes, please!

**For more delicious recipes like this, try these out below:

Ingredients you'll need

Top-down view of ingredients for soup recipe with veggies that include macaroni, corn, mixed herbs, scallions, and tomato puree.

Macaroni Pasta – I use uncooked elbow macaroni because it cooks in the tomato broth and absorbs all those delicious flavors, and because it's a smaller pasta, it also makes this soup easy to eat with a spoon. Perfect for kids!
Tomato Puree and Tomato Paste – These two are the foundation of my tomato broth. Together, they give this soup that warm tomato taste I love without requiring a long simmer in the pot.
Fresh Aromatics – I use shallots, scallions, garlic, and celery to build the flavor of the soup and help cut through some of the acidity of the tomato base. If I don't have shallots, I use chopped onion instead.
Vegetables – Bell peppers, frozen peas, and sweet corn bring a little sweetness to the soup. I use frozen vegetables because they save me some chopping time!
Seasonings – Dried thyme, basil, oregano, salt, black pepper, and a pinch of red pepper flakes are what I use to liven up our tomato base. I also add light soy sauce for an extra savory boost.
Vegetable Stock – Vegetable stock is what I use to create the broth and cook the macaroni in. Low-sodium veggie stock is also an option here as well!

How to make tomato macaroni soup?

1. Sauté the Aromatics

Chopped shallot, sliced scallions, and minced garlic sautéing in oil in a pot.

Heat 2 tablespoons of olive oil in a pot. Add 1 large chopped shallot, 2 sliced scallions, 4 cloves minced garlic, and sauté on a medium high for 1 minute.

Celery added to the sautéed shallots and scallions inside the soup pot.

Now, add ¼ cup chopped celery and sauté for 1 minute.

2. Add in Spices

Spices that include tomato paste, salt, pepper, dried herbs, and soy sauce added to the pot.

Add 2 tablespoons tomato paste, 1 teaspoon salt, ½ teaspoon freshly ground pepper, 1 teaspoon dried herbs, ¼ teaspoon red pepper flakes, and 1 teaspoon light soy sauce. Cook for 1 minute.

3. Make our Tomato Base

Tomato sauce and vegetable stock added to the mix of veggies and spices inside the pot to boil.

Add 2 cups of tomato puree and cook for 30 seconds.

The mixture brought to a boil and stirred well for everything to be mixed.

Then, add 8 cups of vegetable stock and mix. Bring to a boil.

Frozen peas, corn, bell peppers, and macaroni added to the pot and simmered until the pasta is cooked yet still firm.

Add 2 cup uncooked macaroni, ½ cup diced bell peppers, ¾ cup frozen peas, ¾ cup frozen sweetcorn, and stir to combine. Return to the boil and then lower the heat to simmer for 8-10 until the pasta is cooked to al dente.

A ready-to-eat ladle of tomato macaroni soup with veggies.

Check for the seasoning and adjust, if desired. Turn off the heat. Dish out in serving bowls, garnish and serve. Enjoy!

Expert Tips

I think the best version of this recipe is the original combination of macaroni, tomatoes, and vegetables. The great news I have to share with you is that this is a recipe that gives me plenty of options to make it different and mix things up a bit. Here are a few different ways I have tried.

Whenever I have leftover cooked macaroni, I will use it here. I prepare the tomato broth and vegetables as usual. Then I stir in the cooked pasta toward the end to warm it through and let it absorb the flavor. With the macaroni already being cooked, I don’t simmer for the full 8-10 minutes either.
Peas, corn, celery, and bell peppers are certainly my favorite here, but I have used just about any vegetable I have had on hand, and it turns out great. I like to try diced carrots, zucchini, spinach, or even green beans, as all are great options. Just a reminder I like to share is that firmer veggies like carrots need a little extra cooking time so that they become tender.
If I need a heartier soup, then I stir in cooked chicken, ground beef, or even chickpeas or white beans. All are great options for making the soup bulk up in protein. Bonus: using chickpeas or white beans is also a great vegan option.

Tomato Macaroni Soup Recipe FAQs

Can I use a different type of pasta?

I prefer elbow macaroni because the small shape works perfectly in soup. But other small pasta varieties like ditalini, small shells, or mini penne work too. Keep an eye on the cooking time since different pasta shapes may need more or less time to become tender.

Why does my soup become so thick?

The macaroni absorbs some of the liquid as it cooks and continues absorbing liquid even as the soup cools. This is completely normal! If I want a thinner soup, I add more vegetable stock until I get the consistency I desire. If I make it ahead, I keep the pasta separate until serving.

Serving Ideas

My tomato macaroni soup is a cozy, comforting meal on its own. However, I don't know about you, but I have a hard time resisting a little something on the side to dip into a warm bowl of soup!

I especially love serving it with garlic bread. There is something about warm, crispy bread and tomato soup that just feels like classic comfort food. And if you're looking for other delicious sides, some of my favorites with this are my garlic naan, or a simple mixed green salad.

And if I really want to make this dinner extra comforting, I sprinkle a little freshly grated Parmesan cheese over my bowl. Because a little extra cheese never hurts!

Storing the leftovers

If I can make the next day easy for myself when it comes to cooking then I will especially favor that meal. This soup is one of those meals!

To store: For anything leftover I store in an airtight container in the refrigerator for up to 3 days. One tip I have is that with the macaroni absorbing the broth as it sits, I will add a splash of vegetable stock or water to help loosen everything up and back to its almost original consistency.

To freeze: I can freeze this soup which is great for future prep. I freeze individual portions. However, one important note is that after thawing macaroni can become softer. So if I know I am planning on freezing a batch I prefer to make the tomato and veggie soup base without the pasta. I add the cooked macaroni when I am ready to serve.

To reheat any leftovers: I heat them up in a saucepan over medium-low heat. I stir occasionally until everything is nice and warm throughout. If the broth looks a little too thick for me, I add a splash of stock in small increments until I get to the consistency I want. If I am short on time, I also reheat individual portions in the microwave and stir halfway through cooking to help everything heat nicely and evenly.

If you made and loved this tomato macaroni soup with vegetables, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account.

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