15 Minute Homemade Tomato Vegetable Soup

You will never believe how easy and delicious this tomato soup is! This should become a winter regular…

Zesty Tomato Soup

olive oil
2 carrots, chopped
2 celery stalks, chopped
2 medium onions, chopped
2 cloves garlic, chopped

1 large jar marinara sauce (any flavor)
4 cups chicken broth
1 can cannellini beans, drained and rinsed
dash of red pepper flakes

2 c. cooked pasta (I used leftover penne and cut it up into small pieces) OR toss uncooked pasta into the soup while it simmers

Saute carrots, celery, onion, and garlic in olive oil until onion is translucent. Add marinara sauce, beans, and chicken broth. Season with a dash of red pepper flakes. Cook over medium heat until boiling. Simmer for 10 to 15 minutes over low.

Place a spoonful of pasta in a bowl and add the tomato soup over the top.

This is a great recipe if you have any leftover pasta already in the fridge. If you don’t have any leftover pasta, you could also throw 1 c. dried pasta into the soup and it will cook while you simmer it. You could also throw in any other vegetables you might have in your crisper – zucchini would be a great addition.

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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