Name: Tomato Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1 can (28 oz) crushed tomatoes; 6 cups vegetable or chicken broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); 8 oz thin egg noodles or pasta of choice; Salt and freshly ground black pepper to taste; 1/4 cup fresh basil leaves, torn; Grated Parmesan cheese for serving

Instructions

Sauté the vegetables

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Build the tomato base

Stir in tomato paste and cook for 1-2 minutes until it darkens slightly. Add crushed tomatoes, vegetable or chicken broth, dried basil, dried oregano, and red pepper flakes if using. Bring to a simmer.
Simmer the soup

Reduce heat to medium-low and simmer the soup uncovered for 15-20 minutes to allow flavors to meld together. Season with salt and black pepper to taste.
Cook the noodles

Add the egg noodles or pasta directly to the simmering soup. Cook according to package directions, usually 6-8 minutes, until the noodles are tender but still have a slight bite (al dente).
Finish and serve

Remove the soup from heat. Stir in the fresh torn basil leaves. Ladle the hot soup into bowls and top with a sprinkle of grated Parmesan cheese. Serve immediately with crusty bread on the side if desired.

Tomato Noodle Soup

Ingredients

Instructions

Nutritional Information