If you’re looking to add a little variety to a traditional tomato soup, this is the recipe for you! Tomato Soup Pasta is naturally vegan and can easily be made gluten-free, whole 30 and protein packed!

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Why you need to make this Homemade Tomato Soup with Pasta
This beauty came to be after I was having a hard time deciding what to make on a cold winter day not too long ago. Now, I will admit, this recipe also came about because I was tight on time!
You see, my friend Alex has a great Pomodoro Sauce over Pasta recipe in Fresh Italian Cooking. I knew the simplicity of this recipe was something I wanted to recreate with what I had on hand.
So, with a box of tomato soup in hand, pasta and lots of love (and kale), I entered the kitchen. With only one pot and many happy bellies around, I knew this had instantly become a winner.
I promise, healthy eating has never tasted so good! Plus, this recipe is comforting, delicious and filling. Oh, and of course kid-friendly too.
The wait is over, now let’s dive in!

What you Need to Make this Easy Recipe for Tomato Soup Pasta

Ingredient Tips
- Pantry Raid: This is the perfect recipe to turn to when you’re stuck at home due to rain, snow, etc. or if you simply didn’t get a chance to grocery shop! Remember to keep this bunch of ingredients on hand!
- Refrigerator Raid: This is also a great recipe to throw in whatever leftover veggie you may have in your refrigerator awaiting a destination: bell pepper, carrot, or zucchini could make a guest appearance in this simple soup!
- Garlic: Don’t have fresh? One clove of garlic can always be replaced with 1/2 tsp garlic powder; just add it in with the diced tomatoes.
- Vegetable Broth: Since this recipe only requires 2 cups, portion out the two cups left and store in the freezer (in 1 cup portions) to be used as needed!
Ingredient Swaps
- Gluten Free: You can simply replace the noodles with your favorite gluten-free brand of pasta, or sub 3/4 cup of brown rice, to accommodate your gluten-free guests. Some favorites for this soup include the ALDI LiveGFree brand of pastas as well as the Ancient Harvest options. (Pssst, if you like rice, you’ll probably love this Fried Rice too!)
- Tomatoes: Crushed or sauce will work here as well! Really, use up whatever you have on hand.
- Broth: This recipe was developed with a vegetarian option in mind, but if you have chicken or mushroom broth on hand, they would work perfectly!
- Kale: Sub any greens you have available: spinach, arugula, or chard would be great options, as well as using frozen varieties if that’s what ya got! Just defrost and squeeze out the excess liquid before adding into the soup.
- Italian Seasoning: Swap one or all of the following if you don’t keep Italian seasoning on hand: dried oregano, thyme, basil, or rosemary.

How to make this Tomato Pasta Recipe
(1) Heat olive oil over medium heat and sauté onions and garlic until translucent (4 minutes).
(2) Stir in tomatoes, red pepper flakes, Italian seasoning, and broth. Cover and simmer over medium heat for 15 minutes.
(3) Add vinegar and sugar. Blend with an immersion blender until pureed.
(4) Over medium heat, stirring constantly, add pasta and cook until al dente (10 minutes).
(5) Stir in kale and cook 5 more minutes.
(6) Remove from heat and portion into bowls. Serve with a side of fresh salad and top with shaved parmesan! Enjoy!
Recipe Notes + Expert Tips
- Don’t have an immersion blender? No problem! A regular blender works just fine but there are a few things to keep in mind:
- CAUTION: Do not fill the blender all the way! Only fill about halfway as hot liquids will expand. If you over-fill your blender, this is dangerous and may cause a hot blender explosion in your kitchen!
- Since this will need to be done in batches, you will need a second vessel. So, grab an extra large mixing bowl and when one batch is done, pour the blended soup there. Once your last batch is in the blender, carefully pour the contents from the mixing bowl back into your large pot. Now your last batch of blended soup can enter the pot and the recipe can continue!
FAQs
That’s easy! Just purchase a pre-made tomato soup (about 4 cups worth) and add 2 cups of water to the soup so you get about 6 cups of liquid in the pot.
Well, if you believe in superfoods, then this soup is definitely filled with them and most certainly can be added to your healthy recipe category! Not only do you get plenty of antioxidants (hello lycopene) from the tomatoes in this recipe, but you’ll also get a decent amount of fiber from the kale and if you opt for it, bean pasta. Plus, cooked tomatoes actually have more antioxidants than raw tomatoes, meaning you’re getting the most nutritional bang for your bite! If you are following a low-sodium diet, I will advise you to be mindful of the salt addition and look for low to no sodium tomato products if making the soup from scratch.
Yes, you definitely can! To keep the soup vegan, you can swap in a bean based pasta (bonus they’re often gluten-free too) to amp up the protein. A traditional bean pasta like Banza brand has over 15 grams of protein per serving, making the dish well over 20 grams. You could also add a can of white beans or red kidney beans (more on beans here). But, if you’re trying to lower your carbohydrate intake and don’t mind if the soup remains vegan or not, you can simply add one pound of lean ground turkey to the soup. This will provide over 20 grams of protein per serving!
Other Soup Recipes you May Enjoy If You liked this Spaghetti Soup Twist
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Tomato Soup Pasta with Kale
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion chopped
- 1 clove garlic minced
- 2 tablespoons tomato paste
- 1 can diced tomatoes, no salt added 28 ounce can
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- 2 cups low sodium vegetable broth
- 1 tablespoon red wine vinegar
- 2 teaspoons brown sugar
- 12 ounces high protein spaghetti or alternative pasta of choice
- 2 cups baby kale chopped
- salt/pepper to taste
Instructions
- In a large pot over medium heat, add the olive oil and saute the onions and garlic until translucent (about 4 minutes).
- Stir in the tomatoes, red pepper, Italian seasoning, and vegetable broth. Cover pot and let ingredients simmer together over medium heat for 15 minutes.
- Remove lid and carefully add in the vinegar and brown sugar. Using an immersion blender, puree the soup together. Add in the dry pasta, maintain the medium heat and cook according to package instructions (usually about 10 minutes). Stir continuously throughout the cooking so pasta does not stick to the bottom.
- When pasta is al dente, stir in the kale and let cook 5 minutes longer.
- Remove from heat and portion tomato soup pasta into bowls. Serve with a fresh garden salad and optional shaved parmesan on top!
Notes
- Don’t have an immersion blender? No problem! A regular blender works just fine but there are a few things to keep in mind:
- CAUTION: Do not fill the blender all the way! Only fill about halfway as hot liquids will expand. If you over-fill your blender, this is dangerous and may cause a hot blender explosion in your kitchen!
- Since this will need to be done in batches, you will need a second vessel. So, grab an extra large mixing bowl and when one batch is done, pour the blended soup there. Once your last batch is in the blender, carefully pour the contents from the mixing bowl back into your large pot. Now your last batch of blended soup can enter the pot and the recipe can continue!
- Tight on time? Scratch the tomato soup making and use a premade tomato soup with 1 cup of water added to it. I like Pacific Foods Tomato Basil Soup!
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Katelyn Elizabeth Kaufman says
Have not tried yet but I made a creamy chicken enchilada pasta dish with progresso chicken enchilada soup pretty much did same thing but this recipe idea inspired it thanks
Emily Kyle says
A new family favorite! Yum!
Elizabeth Shaw says
Woohoo!
Lorie says
Seriously why didn’t I think of this year’s ago?!?! Yum!!
Lindsey says
This is such an easy recipe, love it!
Natalie says
Such a smart idea to use tomato soup!
Tawnie Kroll says
I make these all the time (mostly without the spinach) but I need to start adding spinach in! Great idea for sneaking in a veggie!
Meme says
This might just be the easiest soup I have ever made! Simply delicious:)
Lydia says
Does this work with regular pasta? We are in need of gluten-free!
Elizabeth Shaw says
I’ve never tried it but the key is using the quick cooking pasta! If you can find a GF variety like that it may work :)!
Arnold says
Hmm, Delicius !
Thanks for sharing us.
Sonali Ruder- The Foodie Physician says
I love that you cook the pasta in the sauce- so convenient! Using real, whole foods without taking away the good stuff… I have to check out this book!
Brynn at The Domestic Dietitian says
I am going to order that cookbook based on this dish! It sound so fantastic and I completely agree that pasta is a great way to add in a bunch of super foods. Plus who doesn’t love a one pot meal!!!
Sara @sarahaasrdn.com says
Yum, this looks so good and Alex is so great, I agree!
Elizabeth Shaw says
🙂 Good people know good people!
Tawnie Kroll says
mmmm I gotta get that cookbook!
Elizabeth Shaw says
Worth every penny!
Dietitian Jess says
I’m loving Alex’s cookbook so I used it for my Redux too! This sounds delicious- you really can’t go wrong with anything Italian. Have a great holiday friend!
Elizabeth Shaw says
Heading to check yours out right now— couldn’t agree more! Love her cookbook!