Recipe
Pasta soup
A quick tomato broth with frozen peas and whatever small pasta is in the cupboard.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
This is the soup I throw together when the fridge is mostly tomatoes and the freezer has a bag of peas. No long simmer. Chop the tomatoes roughly, bloom the tomato paste, drop in a bouillon cube, and let the pasta cook right in the pot. I like alphabet letter pasta because my kid loves the letters and will sit there fishing them out.
Ingredients
- 2 tablespoons olive oil
- 2 medium tomatoes, roughly chopped
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 bouillon cube, or 1 teaspoon bouillon paste
- 6 cups water
- Salt, to taste
- 1 1/2 cups frozen peas
- 1 1/2 cups small pasta
Method
- Warm the olive oil in a pot over medium heat. Add the chopped tomatoes and cook them until they slump and smell sweet, about 5 minutes. Stir in the tomato paste and garlic powder and cook another minute.
- Add the water and the bouillon. Bring it to a boil, then taste and add salt. Bouillon is already salty, so go slowly.
- Stir in the frozen peas and the pasta. Keep a lively simmer until the pasta is tender, usually 8 to 12 minutes depending on the shape. Add a splash of water if it thickens more than you want.
- Ladle it into bowls.