Spicy Pasta Soup
Transport yourself to the sunny Mediterranean with this vibrant and flavorful tomato and spaghetti soup. This dish is bursting with the freshness of ripe tomatoes, the subtle heat of red chillies, and the briny notes of black olives and capers. Topped with fragrant basil or pesto, this soup is a celebration of simple yet delicious ingredients that come together beautifully in each spoonful.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil , plus extra for drizzling
- 1 red onion , finely chopped
- 1 red chilli , deseeded and finely sliced
- 800g can whole plum tomatoes
- 1l vegetable stock
- 100g broken spaghetti
- 4 tbsp chopped pitted black olives
- 2 tbsp chopped capers , drained and rinsed
- large handful basil leaves, roughly torn, or 1 tbsp pesto
Instructions
- Heat the oil in a large heavy-based saucepan. Add the onion and chilli, then cook for 10 mins until softened. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the stock. Cover, bring to the boil, remove the lid, then simmer for 5 mins.
- Add the spaghetti, then simmer for 6-8 mins until it is just cooked. Stir in the olives, capers and basil or pesto, then serve drizzled with olive oil.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 218 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 1.2 milligram of sodium
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