Ingredients
Method
Prepare Ingredients:
- Dice the onion, mince the garlic, and gather all other ingredients for an organized cooking process.
Sauté Aromatics:
- Heat olive oil in a large soup pot over medium-high heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
Build the Tomato Base:
- Stir in diced tomatoes, tomato sauce, and tomato paste.
- Pour in vegetable broth and 1 cup of water. Mix well to combine.
Season the Soup:
- Add Italian seasoning, salt, and black pepper. Stir thoroughly.
Cook the Pasta:
- Bring the soup to a boil, then reduce heat to a simmer.
- Stir in the uncooked pasta and cook for 10–15 minutes, stirring occasionally to prevent sticking.
Adjust Consistency:
- If the soup becomes too thick, add additional water or broth, ¼ cup at a time, until it reaches your desired consistency.
Add Toppings:
- Serve hot with a dollop of ricotta cheese, shredded mozzarella, grated Parmesan, and a sprinkle of fresh parsley for garnish.
Notes
- For best results, use high-quality canned tomatoes.
- Adjust the soup’s consistency to your preference by adding more or less water.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months.
- Reheat soup on the stovetop, adding water or broth as needed since the pasta will absorb liquid during storage.