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Ingredients
Scale
- 1 Tablespoon olive oil or butter
- 1 onion, diced (any color)
- 2 garlic cloves, pressed
- ½ Tablespoon ground turmeric
- 1 teaspoon dried basil (or a handful of fresh basil leaves)
- 3 cups (720 ml) tomato passata (puree)
- 3 cups (720 ml) low-sodium vegetable broth
- 1 Tablespoon tomato paste
- ¾ teaspoon fine salt, or according to taste
- ⅛ teaspoon black pepper
- ½ lb (8oz/240 grams) short cut pasta (orecchiette, shells, etc.)
- 1 Tablespoon extra virgin olive oil, for drizzling
- Freshly ground black pepper, to taste
- 2–3 Tablespoon shaved or grated parmesan, to serve
Instructions
- Warm olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Add pressed garlic, ground turmeric, and dried basil; stir for about a minute.
- Pour in tomato passata, vegetable broth, and tomato paste. Season with salt and black pepper.
- Stir in short-cut pasta. Bring to a boil, then simmer partially covered until pasta is cooked.
- Adjust consistency with more broth if desired. Stir in fresh basil before serving.
Notes
Using low-sodium broth helps control salt levels.
Cook pasta to al dente, as it will continue cooking off heat.
Feel free to adjust spices and herbs to personal preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 6
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 9
- Cholesterol: 5