Mouthwatering Tomato Basil Pasta Soup

Here is my favorite tomato basil pasta soup recipe, with tender pasta, rich tomato broth, fresh basil, and simple ingredients that come together in one pot for a cozy, comforting meal.

This tomato basil pasta soup is what I make when the weather gets chilly and everyone wants something warm and satisfying. It’s basically like your favorite pasta dish turned into soup, and my kids always ask for seconds.

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What Kind of Tomatoes Should I Use?

Fresh tomatoes are definitely the way to go for this soup, and you’ll want to pick ones that are ripe and flavorful. Roma or San Marzano tomatoes work great because they’re meaty and have fewer seeds, but honestly, any good ripe tomatoes from your garden or the farmers market will do the trick. If it’s winter and fresh tomatoes are looking sad at the store, don’t hesitate to swap in a couple cans of high-quality whole tomatoes instead – just crush them up with your hands as you add them to the pot. The key is making sure your tomatoes have good flavor since they’re the star of this soup.

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Options for Substitutions

This comforting soup is pretty forgiving when it comes to swaps and substitutions:

• Fresh tomatoes: If fresh tomatoes aren’t in season or you’re short on time, use two 28-ounce cans of whole tomatoes (drained and chopped). You might want to reduce the salt slightly since canned tomatoes can be saltier.
• Heavy cream: For a lighter version, swap the heavy cream with half-and-half, whole milk, or even coconut milk. If using regular milk, add it at the very end and don’t let it boil to prevent curdling.
• Fresh basil: Dried basil works in a pinch – use about 1 tablespoon instead of the 1/4 cup fresh. Add it earlier in the cooking process to let the flavors develop.
• Shaped pasta: Any short pasta works great here. Penne, shells, or even broken-up spaghetti will do the trick. Just cook it separately and add it to individual bowls to prevent it from getting mushy.
• Chicken broth: Vegetable broth makes this soup vegetarian-friendly, or you can use beef broth for a richer flavor. Water with extra bouillon cubes works too if you’re out of stock.
• Mozzarella and parmesan: Any melty cheese works for topping – try cheddar, provolone, or even cream cheese stirred right into the soup for extra richness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tomato basil pasta soup is adding the cream while the soup is still boiling, which can cause it to curdle and separate – always reduce the heat to low and let the soup cool slightly before stirring in the cream slowly.

Another common error is overcooking the pasta separately, since it will continue to soften once added to the hot soup, so aim for just shy of al dente when boiling it.

Don’t skip browning your vegetables properly at the beginning, as this step builds the flavor foundation of your soup – let those onions and carrots get golden before adding the tomatoes.

Finally, resist the urge to add all the fresh basil at once; save half for stirring in at the very end to maintain that bright, fresh flavor that makes this soup special.

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What to Serve With Tomato Basil Pasta Soup?

This hearty soup is practically a meal on its own, but I love serving it with some warm, crusty bread for dipping – focaccia or a good sourdough work perfectly. A simple Caesar salad or mixed greens with Italian dressing make great side options that won’t compete with all those amazing tomato and basil flavors. If you want to make it even more filling, try adding some garlic breadsticks or bruschetta on the side. Since this soup already has pasta in it, you really don’t need much else to make it a satisfying dinner that the whole family will love.

Storage Instructions

Refrigerate: This tomato basil pasta soup keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those flavors have time to meld together. Just keep in mind that the pasta will absorb some of the broth as it sits.

Freeze: You can freeze this soup for up to 3 months, but I recommend freezing it without the pasta if possible. The pasta can get a bit mushy after freezing, so it’s better to cook fresh pasta when you’re ready to serve. If you do freeze it with pasta, just know the texture will be softer.

Warm Up: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth or water since the pasta soaks up liquid over time. If reheating from frozen, let it thaw in the fridge overnight first, then warm it up slowly on the stove.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2900
• Protein: 60-80 g
• Fat: 80-100 g
• Carbohydrates: 380-430 g

Ingredients

For the soup:

• 3 tbsp extra-virgin olive oil
• 1 1/2 cups chopped yellow onion (about 2 onions)
• 2 medium carrots, diced
• 3 garlic cloves, finely minced
• 4 lb ripe tomatoes, roughly chopped (about 5 large)
• 1 tsp cane sugar
• 1 tbsp tomato paste
• 1/4 cup packed chopped fresh basil
• 2 cups low-sodium chicken or vegetable broth
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 3/4 cup heavy cream or half-and-half

For serving:

• 14 oz cooked shaped pasta (such as fusilli, rotini, or cavatappi)
• Shredded mozzarella cheese
• Grated parmesan cheese
• Julienned fresh basil
• Crushed red pepper flakes

Step 1: Sauté the Vegetables

• 3 tbsp extra-virgin olive oil
• 1 1/2 cups chopped yellow onion (about 2 onions)
• 2 medium carrots, diced
• 3 garlic cloves, finely minced

In a large heavy pot, heat the extra-virgin olive oil over medium heat.

Add the chopped yellow onion and diced carrots to the pot.

Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.

Next, add the finely minced garlic and sauté for 1 additional minute, until fragrant.

Step 2: Simmer the Tomato Soup Base

• 4 lb ripe tomatoes, roughly chopped (about 5 large)
• 1 tsp cane sugar
• 1 tbsp tomato paste
• 1/4 cup packed chopped fresh basil
• 2 cups low-sodium chicken or vegetable broth
• 2 tsp kosher salt
• 1 tsp ground black pepper

Add the roughly chopped ripe tomatoes, cane sugar, tomato paste, packed chopped fresh basil, chicken or vegetable broth, kosher salt, and ground black pepper to the pot with the sautéed vegetables from Step 1.

Stir well to combine.

Bring the mixture to a boil over medium-high heat, then reduce to a simmer, keeping the pot uncovered.

Simmer the soup until the tomatoes are very soft and flavors are well blended, about 1 hour.

Step 3: Blend and Finish the Soup

• 3/4 cup heavy cream or half-and-half

Once the tomatoes are very soft, use an immersion blender to carefully puree the soup in the pot until smooth.

Alternatively, you can transfer the soup in batches to a blender and puree until smooth before returning it to the pot.

Stir in the heavy cream or half-and-half and warm the soup gently over low heat until heated through but not boiling.

I like to use heavy cream for a richer finish, but half-and-half also works beautifully for a lighter version.

Step 4: Assemble and Garnish the Pasta Bowls

• 14 oz cooked shaped pasta (such as fusilli, rotini, or cavatappi)
• shredded mozzarella cheese
• grated parmesan cheese
• julienned fresh basil
• crushed red pepper flakes

To serve, place a portion of the cooked shaped pasta in the bottom of each serving bowl.

Ladle the hot creamy tomato soup over the pasta.

While the soup is still hot, sprinkle each bowl with shredded mozzarella cheese and a tablespoon of grated parmesan cheese.

Garnish with julienned fresh basil leaves and a pinch of crushed red pepper flakes for a touch of heat.

For extra flavor, I like to let the cheeses melt for a minute before serving.

Mouthwatering Tomato Basil Pasta Soup

Delicious Mouthwatering Tomato Basil Pasta Soup recipe with step-by-step instructions.

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Prep Time 29 minutes mins

Cook Time 58 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 4

Calories 2700 kcal

Ingredients

  

For the soup:

• 3 tbsp extra-virgin olive oil
• 1 1/2 cups chopped yellow onion (about 2 onions)
• 2 medium carrots, diced
• 3 garlic cloves, finely minced
• 4 lb ripe tomatoes, roughly chopped (about 5 large)
• 1 tsp cane sugar
• 1 tbsp tomato paste
• 1/4 cup packed chopped fresh basil
• 2 cups low-sodium chicken or vegetable broth
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 3/4 cup heavy cream or half-and-half

For serving:

• 14 oz cooked shaped pasta (such as fusilli, rotini, or cavatappi)
• shredded mozzarella cheese
• grated parmesan cheese
• julienned fresh basil
• crushed red pepper flakes

Instructions

 

• In a large heavy pot, heat the extra-virgin olive oil over medium heat. Add the chopped yellow onion and diced carrots to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Next, add the finely minced garlic and sauté for 1 additional minute, until fragrant.
• Add the roughly chopped ripe tomatoes, cane sugar, tomato paste, packed chopped fresh basil, chicken or vegetable broth, kosher salt, and ground black pepper to the pot with the sautéed vegetables from Step 1. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce to a simmer, keeping the pot uncovered. Simmer the soup until the tomatoes are very soft and flavors are well blended, about 1 hour.
• Once the tomatoes are very soft, use an immersion blender to carefully puree the soup in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth before returning it to the pot. Stir in the heavy cream or half-and-half and warm the soup gently over low heat until heated through but not boiling. I like to use heavy cream for a richer finish, but half-and-half also works beautifully for a lighter version.
• To serve, place a portion of the cooked shaped pasta in the bottom of each serving bowl. Ladle the hot creamy tomato soup over the pasta. While the soup is still hot, sprinkle each bowl with shredded mozzarella cheese and a tablespoon of grated parmesan cheese. Garnish with julienned fresh basil leaves and a pinch of crushed red pepper flakes for a touch of heat. For extra flavor, I like to let the cheeses melt for a minute before serving.