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tomato macaroni soup recipe

Tomato Macaroni Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Stirring spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 1 cup elbow macaroni
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until the onion is translucent.
  • Stir in the crushed tomatoes and bring to a simmer.
  • Pour in the chicken or vegetable broth and bring back to a simmer.
  • Add the elbow macaroni, salt, black pepper, basil, and oregano to the pot.
  • Cook for 10-12 minutes, stirring occasionally, until the macaroni is tender.
  • Stir in the heavy cream and let the soup simmer for another 2 minutes.
  • Remove the pot from heat and let the soup rest for 5 minutes.
  • Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley.

Notes

For a richer flavor, you can add a splash of red wine to the soup while it's simmering. If you prefer a thicker consistency, reduce the amount of broth or let the soup simmer longer to your desired thickness. Feel free to adjust the seasoning according to your taste, and add a pinch of red pepper flakes for a bit of heat if desired.
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