Tomato Noodle Soup
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A Note from Feedfeed
This one-pot noodle soup is loosely inspired by Mexican fideo soup. Rich tomato flavor from Chili Ready Crushed Tomatoes from our friends at Red Gold and Diced Tomatoes + Green Chilies from our friends at Tomato Love adds a kick!
- Recipe Card
Recipe Card
ingredients
- 2 tablespoons vegetable oil, plus more as needed
- 8 ounces dried short pasta, such as fusilli
- 1 medium yellow onion, peeled and diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (10 ounce can) Tomato Love Original Diced Tomatoes + Green Chilies
- 1 (15 ounce can) Red Gold Chili Ready Crushed Tomatoes
- 1 teaspoon ground cumin
- 4 cups low-sodium chicken or vegetable broth, plus more if needed
- 1/2 cup roughly chopped fresh cilantro, plus more for serving
- Sour cream, for serving
- 1 thinly sliced jalapeno pepper, for serving
- Lime wedges, for serving
Method
Step 1
Heat oil in a large pot or Dutch Oven over medium-low heat and add the vegetable oil. Add dry pasta and brown the noodles, stirring frequently for 4 to 5 minutes or until golden brown.
Step 2
Add the diced onion, garlic, and red bell pepper and cook for 5 minutes. Add more oil, if needed. Pour in the tomatoes and chili ready tomato sauce; add the cumin, chicken broth; season with salt and black pepper. Cover and simmer on low heat for about 15 minutes until noodles are tender, adding more broth or water if needed.
Step 3
Garnish soup with chopped cilantro, sour cream, jalapeno slices, and a squeeze of lime. Serve with additional lime wedges.