Hearty Tomato Noodle Soup
This hearty tomato noodle soup is a comforting meal that comes together quickly, perfect for a cozy evening. It's packed with vegetables and tender noodles in a flavorful tomato broth.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 2 cloves garlic
- 1.5 teaspoons dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 800 grams canned crushed tomatoes
- 1 liter vegetable broth
- 0.5 cup water
- 100 grams small pasta shells
- 50 grams fresh spinach
- 0.25 cup fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons grated Parmesan cheese
Instructions
- Wash 1 medium yellow onion, 2 medium carrots, and 2 celery stalks. Peel the onion and carrots. Finely dice the onion, cut the carrots into small rounds or half-rounds, and slice the celery into thin pieces.
- Peel and finely chop 2 cloves garlic.
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
- Add the finely diced 1 medium yellow onion, 2 medium carrots, and 2 celery stalks to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
- Add the finely chopped 2 cloves garlic, 1.5 teaspoons dried oregano, 0.5 teaspoon dried basil, and 0.25 teaspoon red pepper flakes to the pot. Cook for 1 minute more until fragrant, stirring constantly.
- Pour in 800 grams canned crushed tomatoes, 1 liter vegetable broth, and 0.5 cup water. Stir everything together.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to combine.
- Uncover the pot and add 100 grams small pasta shells. Increase the heat to medium and cook according to package directions, usually 8-10 minutes, or until the pasta is tender.
- While the pasta cooks, wash 50 grams fresh spinach and 0.25 cup fresh parsley. Roughly chop the parsley.
- Once the pasta is cooked, stir in the 50 grams fresh spinach and chopped 0.25 cup fresh parsley. Cook for 2-3 minutes more, just until the spinach wilts.
- Season the soup with 0.5 teaspoon salt and 0.25 teaspoon black pepper, or adjust to your taste.
- Ladle the hot soup into four bowls. Garnish each serving with 1 tablespoon grated Parmesan cheese. Serve immediately.