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Tomato pasta soup


This recipe is nice and creamy. The sweet potato is the source of the creaminess because it adds a thickness to the soup. The pasta also is kid friendly and fun for the whole family. I like to use a protein packed pasta or gluten free pasta for my family but you use whatever works for you. My favorite gluten free pasta is Tinkayada. This brand tastes best. Best consistency and taste. It is made of 100% brown rice which makes for a great texture. However, now you can find some great pasta that has the added benefit of being high in protein- like Banza brand (made of chickpea flour) or Ancient Harvest "POW" (made of lentil flour). However, be aware that the protein pastas may break apart when you warm up the leftovers. Out of these two I much prefer the POW pasta- I find it holds up better in the soup. (Especially when I re-warm on the second time.)



1 whole celery heart, cleaned and rough chopped

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

3 cloves garlic, chopped (or 4 frozen cubes)

2 cans tomato sauce (organic, non-GMO if possible)

1 huge white sweet potato or 2 medium sweet potatoes, peeled and large cubed (use regular yams if you can’t find a white sweet potato)

water to fill pot

2 cups dried pasta (GF or otherwise)



Take a large soup pot and set it over a medium high flame on your stove. Add the olive oil, celery and salt. Sauté for 4 minutes and then add the garlic. Cook for one more minute and add the sweet potato, tomato sauce and water to fill the pot. Bring the soup to a boil and then lower the flame to low and allow the soup to simmer for 1 hour. Test that the sweet potato is cooked through by poking a piece with a fork and seeing that it is soft. If it is nice and soft, take an immersion/hand blender and blend the soup on high until it is a completely blended and smooth tomato soup.


Add the pasta and simmer for an additional 20 minutes. The soup is now ready.



Plan Ahead:

  • This soup can be made up to two days before serving and kept in the fridge.

  • If you are serving to company, I would recommend adding the pasta on the day you are making it to ensure the pasta doesn’t get too mushy. If it’s just for family, then it is fine as it is.

  • The soup stays in the fridge for up to 1 week from the day it is made. This soup can be frozen before the pasta is added, but not after. 

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