Tomato and Garlic Noodle Soup
A bright, satisfying soup with al dente noodles, ripe tomatoes, and aromatic garlic, ready in under 30 minutes. This italian-inspired soups ready in about 30 minutes pairs ounces dried egg noodles, (14.5-ounce) can canned diced tomatoes, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.
Ingredients
- 8 ounces dried egg noodles
- 1 (14.5-ounce) can canned diced tomatoes
- 4 cloves, minced garlic
- 2 tablespoons olive oil
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/4 cup, chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Bring 4 cups low-sodium chicken broth to a simmer in a medium pot over medium-high heat.
- Step 2: Add 8 ounces dried egg noodles and cook for 7 minutes until al dente, stirring occasionally to prevent sticking.
- Step 3: While noodles cook, heat 2 tablespoons olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Step 4: Stir the simmering broth with the garlic oil and 1 (14.5-ounce) can diced tomatoes into the pot with the noodles. Add 1 teaspoon dried oregano.
- Step 5: Simmer uncovered for 5 minutes until flavors meld. Stir in 1/4 cup chopped fresh basil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly distributed.
- Step 6: Serve immediately in bowls with extra basil for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Garlic Noodle Soup take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Garlic Noodle Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces dried egg noodles from drying out.
Can I substitute ingredients in Tomato and Garlic Noodle Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Garlic Noodle Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tomato and Garlic Noodle Soup?
Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! So easy and delicious.
- ★★★★★
This recipe is a keeper. The tomato and garlic combo is amazing, and the soup was perfect for my cold evening.
- ★★★★☆
The flavors were great, but I found the soup slightly bland without the optional Parmesan. Next time I'll add more salt.
