Go Back
–+ servings
Low-Sugar Tomato Soup with Pasta

Low-Sugar Tomato Soup with Pasta

This low-sugar tomato soup with pasta has 24 grams of protein and 19 grams of fiber. Your healthy tomato soup is served!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Servings 2
Calories 407 kcal

Equipment

  • 1 Saucepan

Ingredients
  

  • 4 cups vegetable broth divided
  • ½ yellow onion finely chopped
  • 1 carrot peeled, finely chopped
  • 2 garlic cloves minced
  • 1½ 1½ canned chickpeas 1 can, drained and rinsed
  • 1½ 1½ diced tomatoes 1 can
  • 1 tsp Italian seasoning
  • ½ cup chickpea pasta dry, uncooked
  • 1 cup frozen spinach chopped

Instructions
 

  • Add a few splashes of the vegetable broth to a large pot. Bring to a gentle boil over medium heat then add the onion, carrot, and garlic. Cook for 3 to 5 minutes or until the onions have softened and the broth has mostly evaporated. Stir in the chickpeas, tomatoes, Italian seasoning, and salt. Continue to cook for 2 to 3 minutes more.
  • Transfer about half of the chickpea and vegetable mixture to a blender along with 1/3 of the remaining vegetable broth. Blend the chickpea and vegetable mixture with the broth until mostly smooth. Transfer it back to the pot, along with the remaining broth, and stir to combine.
  • Bring the soup to a gentle boil and stir in the pasta. Cook the pasta for about 7 minutes or until al dente.
  • Remove the soup from the heat and stir in the spinach until wilted. Season the soup with additional salt if needed. Divide between bowls and enjoy!

Nutrition

Calories: 407kcal
Keyword high fiber, high protein, low-sugar, plant-based
Tried this recipe?Let us know how it was!