Mediterran Tomato Soup With Pasta

This rustic Mediterranean tomato soup is the ultimate comfort food, featuring a velvety base made from slow-simmered ripe tomatoes, aromatic onions, and fragrant oregano. The richness of olive oil balances the natural acidity of the tomatoes, creating a deeply savory broth that feels both light and satisfying. Small ditali pasta adds a delightful chewiness, making this a complete one-pot meal that requires minimal effort. It is perfect for cozy weeknight dinners or serving as a starter at a summer gathering. The addition of fresh basil just before serving brightens the flavor profile, while optional Parmesan cheese adds a creamy, salty finish. Simple ingredients come together to create a dish that tastes like it has been cooking all day.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 193.7

Description

This rustic Mediterranean tomato soup is the ultimate comfort food, featuring a velvety base made from slow-simmered ripe tomatoes, aromatic onions, and fragrant oregano. The richness of olive oil balances the natural acidity of the tomatoes, creating a deeply savory broth that feels both light and satisfying. Small ditali pasta adds a delightful chewiness, making this a complete one-pot meal that requires minimal effort. It is perfect for cozy weeknight dinners or serving as a starter at a summer gathering. The addition of fresh basil just before serving brightens the flavor profile, while optional Parmesan cheese adds a creamy, salty finish. Simple ingredients come together to create a dish that tastes like it has been cooking all day.

Ingredients

4 tablespoon Olive Oil
1 lg Onion, minced
2 1/2 pound Ripe tomatoes, cut in large
4 cloves Garlic, minced
2 cups Chicken stock or vegetable broth
1 1/4 cups Water
1 1/4 teaspoons Dried oregano, crumbled
1 cup Ditali pasta (small thimble-shaped)
2 tablespoons Fresh basil, coarsely chopped
1/4 cup Parmesan cheese, grated (for serving)
1 to taste Salt and freshly ground black pepper

Directions

1
Heat the olive oil in a large heavy-bottomed saucepan over medium-low heat.
2
Add the minced onion and cook, stirring occasionally, for about 12 minutes until soft and translucent but not browned.
3
Add the chopped tomatoes, minced garlic, stock, water, oregano, salt, and pepper to the pot.
4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
5
Remove the pot from heat and puree the soup using a food mill, or blend in batches in a food processor and strain through a fine-mesh sieve to ensure a smooth texture.
6
Return the pureed soup to the saucepan. If the soup is too thin, simmer uncovered for 2-3 minutes to thicken slightly.
7
While the soup finishes, bring a medium saucepan of salted water to a boil.
8
Add the ditali pasta and cook uncovered over high heat, stirring occasionally, for 5-8 minutes until tender but firm to the bite (al dente).
9
Drain the pasta well.
10
Add the cooked pasta directly to the soup and stir in 1 tablespoon of the chopped fresh basil.
11
Taste the soup and adjust seasoning with more salt and pepper if needed.
12
Ladle the soup into bowls and sprinkle with the remaining 1 tablespoon of fresh basil.
13
Serve immediately, offering grated Parmesan cheese on the side for those who wish to add it.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 193.7kcal

% Daily Value *
Total Fat 15.6g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 15.2mg1%
Total Carbohydrate 13.4g5%
Dietary Fiber 3.8g16%
Sugars 8.4g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, use vegetable broth instead of chicken stock and omit the Parmesan cheese or substitute with a vegan parmesan alternative.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pasta will continue to absorb liquid and may become softer upon reheating; add a splash of water or broth when reheating to restore consistency.

You can substitute canned whole peeled San Marzano tomatoes for fresh ripe tomatoes if preparing this during off-season.

To freeze: Prepare the soup base without the pasta. Freeze the pureed soup for up to 3 months. Cook fresh pasta when ready to serve.

Keywords: tomato soup, pasta, italian, mediterranean, ditali, basil, comfort food, vegetarian, easy dinner, homemade, rustic, summer soup, onion, oregano, garlic, olive oil, parmesan, vegan option, blended soup, family meal

Read it online: https://www.chefs-mate.com/recipe/mediterran-tomato-soup-with-pasta-2/