Chunky Italian Tomato Soup Recipe

Name: Chunky Italian Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 cup Carrot, Roughly Chopped; 1 cup Celery, Roughly Chopped; 1 whole White Onion, Roughly Chopped; 2 cloves Garlic, Pressed; 1/4 cups Salami, Cubed; 1/4 teaspoons Dried Oregano; 1/4 teaspoons Dried Thyme; 1/4 teaspoons Dried Rosemary; 1 pinch Dried Chili Flakes; 1 cube Beef Stock; 1 cup Passata Di Pomodoro; 1/4 cups Black Olives, Halved; 1 pint Water

Servings: persons

2 Tablespoons Olive Oil
1 cup Carrot, Roughly Chopped
1 cup Celery, Roughly Chopped
1 whole White Onion, Roughly Chopped
2 cloves Garlic, Pressed
1/4 cups Salami, Cubed
1/4 teaspoons Dried Oregano
1/4 teaspoons Dried Thyme
1/4 teaspoons Dried Rosemary
1 pinch Dried Chili Flakes
1 cube Beef Stock
1 cup Passata Di Pomodoro
1/4 cups Black Olives, Halved
1 pint Water

1
Heat olive oil in a soup pan, over medium heat. Add chopped carrot and celery and stir. Add chopped onion and stir. Add garlic, stir again.
2
Add salami to the pan. Let the vegetables and salami fry for 2-3 minutes. Keep stirring to keep them from burning.
3
Turn the heat down. Add herbs and chili flakes. I used dry, but you can use fresh herbs if you prefer. Add the stock cube and stir. Now add the passata di pomodoro. (The passata can be substituted for 1 can of tomatoes for a more textured soup.)
4
Add halved olives to the soup. Add water, stir and simmer over medium heat for 20-30 minutes, or until vegetables have softened. Stir intermittently and add more water if necessary. Make sure the soup does not boil; turn down the heat if it does.
5
Take off heat and serve. Enjoy!
6
Notes:
7
1. This recipe can be made vegan and vegetarian by substituting the beef stock for vegetable stock and foregoing the salami.
8
2. This recipe serves two, but can easily be scaled to serve more. Leftover soup can be frozen.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 cup Carrot, Roughly Chopped, 1 cup Celery, Roughly Chopped, 1 whole White Onion, Roughly Chopped, and more.

Yes, Chunky Italian Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Italian Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions