Quick and Spicy Tomato Soup Recipe

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

1. Heat the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic, then saut until tender, around 2 minutes. Stir in the marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt, and pepper. Let it simmer for 10 minutes. Spoon into bowls and enjoy warm.

This quick and spicy tomato soup bursts with flavor in just over 20 minutesperfect for hectic weeknights when you crave comfort without the fuss. Inspired by Giada De Laurentiis, it transforms pantry staples like jarred San Marzano marinara into a hearty, heat-kissed delight with tender veggies, creamy cannellini beans, and tiny pastina that thickens the broth beautifully. Fire up your pot and savor authentic Italian vibes at lightning speed!

Gather fresh carrots, onion, and garlic for an aromatic base, then let the marinara shine alongside protein-packed beans and a customizable kick from red pepper flakes. With only 10 minutes prep, you'll have a vibrant, filling dinner ready to impress. Each serving delivers balanced nutrition: moderate calories, healthy olive oil fats, fiber-rich veggies and beans, plus solid protein to satisfy.

Gluten-containing from pasta (swap for gluten-free if needed), it serves 4-6 and reheats like a dream for meal prep. Amp it up with spinach, kale, Parmesan, basil, or cream; pair with crusty bread or grilled cheese for ultimate coziness. Skip blending for hearty texture from chunky carrots and beanslow-sodium swaps keep it flexible.

Beginner-proof with no fancy tools, this soup rivals restaurant gems but cooks faster. Prep veggies while oil heats to save time; use veggie broth for vegan vibes (check pasta). Freezes perfectlyyour new cold-weather hero, evoking cozy kitchens with every spicy, soul-warming spoonful!