Soup is one of my favorite things this time of year. They’re nourishing, filling, and keep my belly warm and cozy on cooler days. Plus they’re budget-friendly! This creamy tomato pasta soup is one of our new favorites.
It pulls together quickly so it’s perfect for a busy night when my family is hungry and wants supper now. Which is basically all of the time. It’s like if tomato bisque and pasta soup had a baby. We love the rich, creamy taste and it’s perfect for dunking some garlic bread in!
Tomato Pasta Soup
I was craving a tomato bisque, but I wanted something a little heartier and not so much like tomato soup. Hence this recipe was born. It has a creamy tomato bisque base, but I added some protein with the beans and ground turkey. Then the pasta adds a nice carby touch.
I’m not a fan of beans in soup though, so I blended them in with the liquid ingredients. They help to thicken the soup and add nutrition, without the distracting texture. I used garbanzo beans since that’s what I had on hand, but really any white bean would work. Navy, cannellini, or even pinto beans would be fine.
Ground turkey complements the tomato base without taking over the show, but ground chicken would also work. You could use ground beef, but it has a much stronger taste so some of the other flavors in the soup can get lost.
Dairy-Free and Gluten-Free Pasta Soup
Our family has been gluten-free and dairy-free (basically) for several years now. I don’t even have to think about substitutions anymore, it’s just second nature. It’s easy to find gluten-free pasta at almost any grocery store but feel free to use regular wheat pasta if you’re not gluten-free. Rotini, tortellini, shells, and other small pasta shapes all work well here.
We also have some dairy sensitivities in our household, so I used canned coconut milk for this. I like the full-fat version in a can without all of the added gums and sugar. Coconut milk from a carton is much thinner and will not work here. If you want a more traditional dairy-based soup, then use cream instead.
We’re not vegan, but you could easily make this soup vegan or vegetarian by omitting the ground turkey.
Topping Your Soup
This soup is so good as is, but you can dress it up a little. We like dipping garlic bread in it, but croutons would also be delicious. You can add some mozzarella or parmesan cheese on top if preferred. Some sauteed onions or a dollop of sour cream would also make a nice touch.
Creamy Tomato Pasta Soup
Ingredients
- 1 can chickpeas (or navy beans)
- 1 can full fat coconut milk
- 1 12 oz jar roasted red bell peppers
- 2 15 oz cans diced tomatoes
- 1.5 lbs ground turkey
- 2 tsp dried basil
- 1 tsp salt
- 3 cups vegetable broth
- 2 cups uncooked pasta
Instructions
- Blend the beans, ½ jar of red bell peppers (with liquid), tomatoes, and coconut milk together.
- Cook the ground turkey until browned, adding vegetable broth as needed to prevent burning.
- Add the liquid ingredients, salt, and basil.
- Roughly chop the rest of the roasted peppers and add to the soup.
- Once simmering, add the pasta and cook until al dente, about 8 minutes.
- Salt more to taste if needed and serve.
Notes
I like to add a teaspoon of sugar or stevia to offset the tomatoes. Not enough to make it sweet, but just enough to cut the acid.