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!
Is tomato soup pasta a thing?
You bet it is! This beauty came to be after I was having a hard time deciding what to make on a cold winter day not to 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 and 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.
A pseudo soup with lots of pasta for my carbohydrate loving little one.
Over the years this soup has evolved in our household and taken on various versions based on how we are feeling.
For instance, I’ll show you next how you can modify this beauty to make it suit your own dietary preferences!
How can I modify this to make it gluten-free?
It’s actually really simple!
You can simply replace the noodles with your favorite gluten-free brand of pasta to accommodate your gluten-free guests.
Some of our favorites that have held up well in this soup include the ALDI LiveGFree brand of pastas as well as the Ancient Harvest options.
You can also sub the pasta for 3/4 cup of brown rice to make it a tomato soup with rice as well.
(Psss, if you like rice, you’ll probably love this Fried Rice too!)
Can you make tomato soup pasta higher in protein too?
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.
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!
Is this soup healthy?
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.
How can I save time making this soup?
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.
The wait is over, now let’s dive in!
Tomato Soup Pasta with Kale is a simple, vegan dish that the entire family can enjoy. Make It from scratch or simple swap some time with using a canned soup. Either way, the end product is delicious! You'll also find suggestions to modify for a gluten-free diet and high protein soup. #tomatosoup #healthytomatosoup #vegansouprecipes
- 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 spaghetti pasta
- 2 cups baby kale chopped
- salt/pepper to taste
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!
Simple Swap Tip: 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!