Tomato and Garlic Noodle Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups low-sodium chicken broth to a simmer in a medium pot over medium-high heat.
  2. Step 2: Add 8 ounces dried egg noodles and cook for 7 minutes until al dente, stirring occasionally to prevent sticking.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve immediately in bowls with extra basil for garnish.

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.

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