One-Pot Creamy Tomato Basil Soup with Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, dairy-free soup simmered with garden-fresh tomatoes and basil, thickened with pasta for a comforting meal ready in 30 minutes. This Italian-inspired soup recipe (vegan), ready in about 30 minutes, pairs diced tomatoes, vegetable broth, pasta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add 1/2 cup diced onion and 3 minced garlic cloves; sauté for 3-4 minutes until onion is translucent and fragrant.
  2. Step 2: Stir in 28 oz can diced tomatoes (with juice) and 2 cups vegetable broth, bringing to a gentle simmer. Add 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.
  3. Step 3: Add 2 oz small pasta (like ditalini) to the pot and cook for 8-10 minutes, stirring occasionally, until pasta is al dente and the soup thickens slightly.
  4. Step 4: Remove pot from heat and stir in 1/2 cup fresh basil and 1/4 cup nutritional yeast until fully incorporated and soup is creamy.
  5. Step 5: Let the soup rest for 5 minutes to allow flavors to meld, then taste and adjust seasoning with additional salt or pepper as needed.

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