This One Pot Tomato Soup is made with simple ingredients and is even more filling thanks to the addition of gluten free pasta, Chickapea!
Author: Erin Alvarez
5vine ripe tomatoes, chopped
1/2cupyellow onion, sliced
1garlic clove, smashed
8ouncesChickapea pasta shells
Salt and pepper to taste
*Start with 1 tbsp and add more if you want it to be spicier.
Add tomatoes, onion, garlic, and oil to a large saucepan over medium heat, stirring occasionally for 5 minutes.
Next, add tomato paste, harissa, oregano, broth, salt, and pepper and bring everything to a boil. Then, cover and reduce to a simmer and simmer for 10 minutes or until tomatoes are soft.
Use an immersion blender to blend everything in the saucepan until smooth. Alternatively, you can pour mixture into a blender and blend until smooth. If you use a blender, pour soup back into the saucepan.
Add pasta and cook over medium-low heat for 10 minutes or until pasta is soft.
Pour soup into bowls, add a drizzle of milk (optional) and enjoy!