Low Sodium Tomato Soup with Pasta

Elevate your comfort food game with this Low Sodium Tomato Soup with Pasta, a heart-healthy twist on a classic favorite. Packed with the natural sweetness of no-salt-added crushed tomatoes and the aromatic depth of sautéed onions, garlic, and herbs like basil and oregano, this soup is as flavorful as it is nourishing. The addition of whole grain pasta (such as ditalini or elbow) adds a hearty, satisfying texture, while a splash of unsweetened almond milk creates a velvety, creamy finish—without the need for heavy cream. Ideal for those watching their sodium intake, this easy-to-make soup comes together in just 40 minutes, making it perfect for a cozy dinner or meal prep. Garnish with fresh parsley or basil for a vibrant, aromatic touch, and savor every low-sodium, high-comfort bite!

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 28 ounces Tomatoes, crushed (no salt added)
• 4 cups Low sodium vegetable broth
• 1 Bay leaf
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.25 teaspoon Black pepper, freshly ground (optional)
• 1 cup Small pasta (e.g., ditalini or elbow, whole grain if preferred)
• 0.5 cup Unsweetened almond milk (or dairy-free alternative)
• 2 tablespoons Fresh parsley or basil, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.

Step 3

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 4

Stir in the crushed tomatoes, low sodium vegetable broth, bay leaf, dried basil, and dried oregano. Mix well.

Step 5

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, allowing the flavors to meld.

Step 6

While the soup simmers, bring a small pot of water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

Step 7

Remove the bay leaf from the soup and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches, then return it to the pot.

Step 8

Stir in the unsweetened almond milk and heat gently over low heat. Do not let it boil.

Step 9

Add the cooked pasta to the soup and stir to combine.

Step 10

Taste and adjust seasoning with freshly ground black pepper, if desired.

Step 11

Serve hot, garnished with fresh parsley or basil, if using.

Nutrition Facts

Serving size	(2251.4g)

Amount per serving	% Daily Value*
Calories	1373.4

Total Fat 36.5g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 730.7mg	0%
Total Carbohydrate 239.2g	0%
Dietary Fiber 30.0g	0%
Total Sugars 42.8g
Protein 43.4g	0%

Vitamin D 50IU	0%
Calcium 512.5mg	0%
Iron 14.2mg	0%
Potassium 3652.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 11.9%

Carbs: 65.6%