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Spicy Tomato Soup with Toasted Pasta and Feta

4 Servings

50 minutes plus cooling

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This simple vegetarian soup made hearty with toasted pasta was inspired by a recipe in “The Lebanese Kitchen” by Salma Hage. A cinnamon stick and a whole habanero chili, pierced a few times with a knife so the chili releases its flavor into the mix, give the soup complexity and spiciness. If you have an immersion blender, use it instead of a conventional blender and puree the soup directly in the pot until smooth.




Don't blend the tomato mixture immediately after simmering. Allowing it to cool for about 15 minutes and filling the jar no more than two-thirds full helps ensure the liquid won't overflow when the blender is turned on. Starting on slow and gradually increasing the speed to high, rather than blending on high from the get-go, also helps prevent splatter.

50 minutes

plus cooling


  • 2

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • ¾

    cup small-shape pasta, such as ditalini or elbow macaroni


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Jon S.
January 5, 2023
One Of My Faves
So easy and so good. Definitely going to be a new weeknight staple.
Denise M.
June 14, 2023
love it!
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Michele R.

This has become a fav at our house for something easy and delicious on nights where we want to eat well but don't have a lot of time or energy to cook. We have made it per recipe and we have also made it using good whole canned tomatoes - one large can we like Mutti brand in this - when fresh tomatoes aren't in the house. Either way we like to use an immersion blender in the pot rather than transferring to a blender to puree. Delicious every time and good day of or as leftovers reheated.

Diana L.

Its my favorite soup. I cooked it twice. The only thing I can say is that watch for habanero chili. I have doubled the recipe. I ended up putting a tiny slice of it then taking it out from the pot before it started to boil. It just too spicy.

Sallie S.

This is delicious. I used orzo instead of the other pastas (pandemic substitutes for the win) and because I’m bad with spice, opted for red chili flakes which I could control (1/2 tsp). Can’t wait for leftovers.

Kristy S.

This is one of our favorite quick and easy soups. Definitely suggest pairing it with grilled cheese sandwiches (or other type of melt) for the perfect comfort-food dinner. After experimenting with different pastas, we have found orzo to be the best, and getting a good toast on it really brings out the flavor. We have also found that substituting goat cheese crumbles for the feta, and finishing with a tiny drizzle of balsamic vinegar (in addition to olive oil) really elevates it to the next level.