Seafood Tomato Pasta Soup Recipe

Name: Seafood Tomato Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml Tomato juice (unsalted); 150 ml Water; 160 grams Pasta (I recommend long, thin types); 200 grams Seafood mix (frozen); 2 slice Thinly-sliced ham (or bacon); 1 clove Garlic; 2 leaves Cabbage; 1/4 Onion; 1/2 bag Shimeji mushrooms; 1/3 head Broccoli; 1 tbsp Olive oil; 1 Consomme cube; 2 pinch Sugar; 1 dash of each Thyme and oregano (dried); 1 Salt and pepper

Servings: persons

250 ml Tomato juice (unsalted)
150 ml Water
160 grams Pasta (I recommend long, thin types)
200 grams Seafood mix (frozen)
2 slice Thinly-sliced ham (or bacon)
1 clove Garlic
2 leaves Cabbage
1/4 Onion
1/2 bag Shimeji mushrooms
1/3 head Broccoli
1 tbsp Olive oil
1 Consomme cube
2 pinch Sugar
1 dash of each Thyme and oregano (dried)
1 Salt and pepper

1
Leave the frozen seafood mix in the refrigerator overnight or run under some cold water to thaw.
2
Thinly slice the onion and garlic.
3
Cut the cabbage and ham into 1 cm wide strips.
4
Remove the roots from the shimeji mushrooms and tear apart.
5
Slice the broccoli into clumps.
6
Add the olive oil and garlic into a saucepan and place on heat.
7
Once fragrant, also add in the onion, shimeji mushrooms, cabbage, and ham.
8
Then stir-fry quickly.
9
Put the seafood into the pan as well and once everything is coated in oil, add in the consomme, water, tomato juice and herbs.
10
Leave the mixture to simmer.
11
Boil some water in a separate pan and cook the pasta.
12
When the seafood has cooked through, add the broccoli.
13
Drain the boiled pasta in a colander and mix into the mixture from Step 5.
14
Please check the flavor and season with salt and pepper as necessary.
15
Transfer everything to a plate and it's ready to serve.

514

kcal

Calories

Fat

107

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 250 ml Tomato juice (unsalted), 150 ml Water, 160 grams Pasta (I recommend long, thin types), 200 grams Seafood mix (frozen), and more.

Yes, Seafood Tomato Pasta Soup falls under the Seafood 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!

Seafood Tomato Pasta Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions