Italian Tomato & Rosemary Pasta Soup

How to make an Italian Tomato & Rosemary Pasta Soup.

  • 1 teaspoon Oregano
  • 125 gram (5 ounce) small macaroni pasta
  • 1 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 teaspoon Garlic Granules
  • 1 teaspoon Rosemary
  • 1/2 teaspoon Chilli Flakes
  • 400 gram tin chopped tomatoes
  • 600 millilitre (1 pint) vegetable stock
  • 400 gram tin chickpeas, drained
  • 1 tablespoons balsamic vinegar
  • Schwartz Sea Salt and Black Pepper to season


  • Bring a pan of water to the boil. Cook the macaroni for 2 minutes less than the packet instructions so the pasta is still al dente.
  • Heat the oil in a large pan. Fry the onion and Garlic Granules over a medium-heat for 4-5 minutes. Stir in the Rosemary, Oregano and Crushed Chillies and cook for a further 2 minutes.
  • Stir in the tomatoes, stock, chickpeas and balsamic vinegar. Season to taste and simmer gently for 20 minutes.
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