← All recipes

🍝 Classic Tomato Pasta Soup

382 kcal · 30 min · 4 servings

Ingredients

• 250 g spiral noodles
• salt
• 1 zucchini
• 3 bell peppers (red, yellow and green)
• 1 sprig thyme
• 1 shallot
• 2 garlic cloves
• 2 tbsp olive oil
• 50 g peas (fresh or frozen)
• 2 tbsp tomato paste
• 600 g canned diced tomatoes
• 400 ml vegetable broth
• 400 ml tomato juice
• 0.5 tsp dried oregano
• pepper (from the mill)
• 1 pinch sugar
• basil (for garnish)

Instructions

1. 1. Bring a large pot of water to a boil. Add some salt. Cook the pasta in it until al dente (firm to the bite). Drain the pasta.
2. 2. Wash the zucchini thoroughly. Cut it in half lengthwise. Slice the halves into 1 to 2 centimeter thick rounds.
3. 3. Wash the bell pepper. Cut it in half. Remove the stem and white seeds. Cut the flesh into 2 centimeter large cubes.
4. 4. Rinse the thyme under cold water. Pat the leaves dry with a kitchen towel. Gently pluck the small leaves off the woody stems.
5. 5. Peel the shallot and the garlic clove. Dice both ingredients into very fine small cubes.
6. 6. Heat olive oil in a large pot. Sauté the shallots and garlic in it until they become soft and translucent.
7. 7. Add the zucchini slices and the bell pepper cubes to the pot. Sauté the vegetables briefly.
8. 8. Stir the tomato paste into the vegetables. Fry it briefly to intensify the color.
9. 9. Pour the canned tomatoes, vegetable broth, and tomato juice into the pot. Stir everything well.
10. 10. Add the thyme leaves and the peas to the soup. Let the soup simmer for 15 minutes over medium heat.
11. 11. Season the soup to taste with salt, pepper, and sugar if needed. Serve the soup with the cooked pasta.

Nutrition per serving

• kcal: 382
• Protein: 15 g · Fett/Fat: 7 g · Carbs: 63 g