Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 2 cups vegetable broth (475 ml)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 8 ounces small pasta shapes (ditalini, elbow macaroni, or small shells) (225g)
  • 1/2 cup heavy cream (120ml)
  • 1/4 cup grated Parmesan cheese, plus more for garnish (30g)
  • Fresh basil leaves, for garnish

Instructions:

  1. Heat olive oil in a large pot. Add chopped onion and cook until softened. Add minced garlic and cook until fragrant.
  2. Pour in crushed tomatoes and tomato sauce. Stir in vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Season with salt and pepper.
  3. Bring the soup to a simmer, then reduce heat and let it cook, uncovered, for 20 minutes, stirring occasionally.
  4. Add the pasta to the simmering soup. Cook according to package directions, until the pasta is al dente.
  5. Stir in heavy cream and Parmesan cheese until melted and smooth. Taste and adjust seasonings as needed.
  6. Ladle the soup into bowls. Garnish with extra Parmesan cheese and fresh basil leaves. Enjoy your tomato soup pasta!