Tomato Macaroni Soup Recipe with Vegetables
This easy Tomato Macaroni Soup is loaded with pasta, veggies, and rich tomato broth. A cozy, one-pot family dinner ready in 30 minutes!
Servings: 10
Calories: 162kcal
Ingredients
- 2 tablespoons olive oil
- 1 large chopped shallot or ¼ cup onion
- 2 sliced scallions
- 4 cloves minced garlic
- ¼ cup chopped celery
- 2 tablespoons tomato paste
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground pepper
- 1 teaspoon dried herbs I have used a mix of dried thyme, basil, and oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon light soy sauce
- 2 cups tomato puree
- 8 cups vegetables stock
- 2 cup uncooked macaroni
- ½ cup diced bell peppers diced
- ¾ cup frozen peas
- ¾ cup frozen sweetcorn
- green onion or parsley for garnish
Instructions
- Heat 2 tablespoons 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.
- Now, add ¼ cup chopped celery and sauté for 1 minute.
- 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.
- Add 2 cups tomato puree and cook for 30 seconds. Then, add 8 cups vegetables stock and mix. Bring to a boil.
- 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.
- Check for the seasoning and adjust, if desired. Turn off the heat. Dish out in serving bowls, garnish and serve. Enjoy!
Nutrition
Calories: 162kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1064mg | Potassium: 406mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1117IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 2mg