Tomato Noodle Soup Recipe

Name: Tomato Noodle Soup
Yield: 12-14 one cup servings
Ingredients: 1 large (28 ounce) can tomato puree; 3 small (14 1/2 ounce) cans low salt, fat free chicken broth; 2-3 cups cold water; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon onion powder; 2 teaspoons sugar; 1/2 teaspoon salt (or more to taste); 1 1/2 cups uncooked, small pasta noodles (small bows or orzo are good choices); 1 tablespoon butter or olive oil; Black pepper to taste

Tomato Noodle Soup is a JustVeg recipe from the Main Courses, Breads & Salads collection. Simple tomato noodle soup built for weeknight comfort and easy reheating. This version makes 12-14 one cup servings, uses 11 measured ingredients, and walks through 8 clear steps for practical home cooking.

Yield: 12-14 one cup servings
Ingredients: 11 measured items
Method: 8 steps with a printable checklist
Collection: Main Courses, Breads & Salads

Source: Debbie's Brookside School Cooking Delights recipe collection. Updated April 21, 2026.

Common questions

What is Tomato Noodle Soup?

How many servings does Tomato Noodle Soup make?

Tomato Noodle Soup makes 12-14 one cup servings. The ingredient scaler on the page can help adjust the quantities when the recipe includes a measurable serving count.

What ingredients do you need for Tomato Noodle Soup?

Tomato Noodle Soup uses 11 ingredients, including 1 large (28 ounce) can tomato puree, 3 small (14 1/2 ounce) cans low salt, fat free chicken broth, 2-3 cups cold water, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano. The full measured ingredient list appears in the ingredients checklist on the page.

How do you make Tomato Noodle Soup?

In a large soup pot, stir together: tomato puree, broth, 2 cups of the water, basil, oregano, onion powder, sugar, and salt. Bring to a boil on high heat. Then cover with a lid and lower heat to a simmer for about 5 minutes. Finally, serve.