Variations & Tips
Bowl of tomato noodle soup with herbs on top
To keep the 5-ingredient spirit but add a little personality, you can play with what you already have in your garden or pantry. Stir in a teaspoon of dried basil or oregano with the salt at the beginning for a more herb-forward flavor, or toss in a bay leaf and remove it before adding the noodles. If you want a creamier version, swirl in 1/2 to 3/4 cup of heavy cream or half-and-half right after the noodles are cooked, then warm through for a few minutes. For more protein, add 1 to 2 cups of cooked, shredded chicken or browned ground beef during the last 30 minutes of cooking so it can heat through without overcooking.
If your tomatoes are very acidic, a pinch of sugar at the end can help balance the flavor. For a smoother broth, use an immersion blender briefly before adding the noodles, leaving some chunks of tomato for texture.
Cream being swirled into tomato soup
Food safety tips: Cool leftovers quickly by transferring the soup to shallow containers, then refrigerate within 2 hours of cooking. Store in the refrigerator for up to 3–4 days. Reheat only the amount you plan to eat, bringing it to a simmer on the stovetop or in the microwave until steaming hot (165°F/74°C). Because the noodles will continue to soften in the broth, you can cook the noodles separately in boiling water and add them to each bowl just before serving if you plan to store or freeze the tomato base. If freezing, freeze only the tomato broth portion without noodles for best texture, and add freshly cooked noodles when serving.
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