Name: Creamy Tomato Soup with Orecchiette Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 1 (28 oz) can peeled tomatoes, drained; 1 tablespoon sugar; 2 teaspoon paprika; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; Pinch red pepper flakes; 3 tablespoons butter; ¼ cup flour; 1 (28 oz) can crushed tomatoes; 1 cup water; 1 ½ cups orecchiette pasta, cooked to al dente; 1 cup heavy cream; More salt and pepper to taste

There’s something incredibly comforting about a bowl of rich, velvety tomato soup. Today, I’m excited to share my favorite Creamy Tomato Soup with Orecchiette Recipe that’s both hearty and satisfying, perfect for chilly days when you crave something warm and cozy.

The image shows a close-up of a white bowl filled with orange creamy tomato pasta sauce covering several pieces of round pasta and small triangular pasta shapes. The top layer is sprinkled with fine, thin white cheese shreds. A spoon is lifting a portion of pasta coated in the thick sauce toward the camera, highlighting the smooth texture of the sauce and the pasta's pale yellow color. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Soup with Orecchiette Recipe
Top Tip
How to Serve Creamy Tomato Soup with Orecchiette Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Soup with Orecchiette Recipe

Why You'll Love This Recipe

I have to admit, this soup brings back such fond memories of Nana’s kitchen — it’s truly a hug in a bowl! The combination of creamy tomato goodness with the bite of orecchiette pasta makes it a meal on its own, and it’s so simple to whip up on a weeknight.

Rich, layered flavors: The use of both peeled and crushed tomatoes creates a depth that feels homemade and comforting.
Perfectly creamy texture: A buttery roux combined with heavy cream makes this soup luxuriously smooth without being too heavy.
Hearty and filling: Adding orecchiette pasta turns this into a satisfying lunch or dinner, not just a starter.
Quick and easy: Ready in just 30 minutes, it’s a no-fuss recipe anyone can master.

Ingredients & Why They Work

Before you dive in, here’s a quick rundown of the key ingredients that make this soup shine — plus a few tips for choosing them at the store to get the best flavor and texture.

Flat lay of a small white bowl of golden olive oil, one whole yellow onion with smooth skin, a few bright peeled whole tomatoes, a small white bowl of granulated sugar, a small white bowl of deep red paprika powder, a small white bowl of coarse salt, a small white bowl of cracked black peppercorns, a small white bowl of dried Italian seasoning herbs, a small white bowl of pale garlic powder, a small white bowl with a pinch of red pepper flakes, three golden sticks of butter, a small white bowl of fine all-purpose flour, a small white bowl of crushed ripe red tomatoes, a small white bowl of clear water, a white ceramic plate with cooked al dente orecchiette pasta, a small white bowl of thick heavy cream, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A subtle base fat that helps gently soften the onions while adding a touch of fruitiness.
Yellow onion: Adds natural sweetness and depth when sautéed until translucent.
Peeled tomatoes: Using drained peeled tomatoes ensures a smooth, robust tomato foundation.
Sugar: Balances the acidity of tomatoes, making the soup perfectly rounded.
Paprika: Adds a hint of warmth and smoky complexity.
Salt and black pepper: Essential to season and brighten all the flavors.
Italian seasoning: Brings classic herby notes that complement the tomatoes beautifully.
Garlic powder: Gives a subtle garlic punch without overpowering the soup.
Red pepper flakes: Just a pinch to provide a gentle, comforting kick.
Butter: Key for making the roux — it enriches and thickens the soup.
Flour: Helps create a smooth, creamy base by thickening the soup evenly.
Crushed tomatoes: Pouring these in slowly adds body and consistency.
Water: Used to adjust the soup’s thickness without diluting flavor.
Orecchiette pasta: These “little ears” of pasta cook to al dente and soak up the creamy soup perfectly.
Heavy cream: Finishes the soup with the signature creamy richness everyone loves.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Creamy Tomato Soup with Orecchiette Recipe is how easily you can make it your own. Whether you want to dial up the spice, lighten it up a bit, or switch up the pasta, there’s plenty of room for customization to suit your taste and dietary needs.

Spicy Kick: I like to add an extra pinch of red pepper flakes for a bit more heat—perfect for those cozy evenings when you want your soup to warm you from the inside out.
Gluten-Free Version: For friends who avoid gluten, swapping the regular flour with gluten-free all-purpose flour or cornstarch works beautifully without sacrificing that luscious creamy texture.
Fresh Tomato Twist: When tomatoes are in season, I often use fresh tomatoes—blanched and peeled—to give the soup a brighter, garden-fresh flavor.
Pasta Swap: No orecchiette on hand? Small pasta shapes like ditalini or elbow macaroni make a delightful substitute that carries the sauce just as well.
Lighter Creaminess: If you’re watching calories or prefer a lighter soup, try using low-fat cream or milk. Just keep in mind the soup will be a bit less rich but still delicious.

Step-by-Step: How I Make Creamy Tomato Soup with Orecchiette Recipe

The image shows a large white pot filled with bright orange tomato sauce mixed with small shell-shaped pasta. The sauce is creamy and smooth with a few visible small pieces of onion, adding texture. A metal ladle is lifting a scoop of this thick sauce with pasta, making the sauce look rich and shiny. The pot sits on a white marbled surface with a striped cloth nearby, giving a fresh kitchen feel. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Onions to Start the Flavor Base

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once the oil is warm and shimmering, add the diced yellow onion. Sauté for 4 to 5 minutes until the onions turn soft and translucent. You'll notice their sweet aroma filling your kitchen—that’s your flavor foundation taking shape!

Step 2: Add Tomatoes and Seasonings

Next, stir in the drained peeled tomatoes along with 1 tablespoon sugar, 2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and a pinch of red pepper flakes. Cook this mixture for another 3 to 4 minutes, just until the tomatoes begin to break down and release their juices. This step really builds that classic tomato richness with a subtle smoky and herby kick.

Step 3: Make a Buttery Roux for Creamy Texture

Now, add 3 tablespoons of butter to the pot and stir until fully melted. Sprinkle ¼ cup flour evenly over the mixture and stir continuously for about one minute. This creates a roux—a simple thickening base that will turn your soup luxuriously creamy. Keep stirring to avoid lumps and to cook out the raw flour taste.

Step 4: Pour in Crushed Tomatoes and Simmer

Slowly add the 28 oz can of crushed tomatoes and 1 cup of water to your pot, stirring gently to combine and prevent lumps. Bring the mixture to a gentle simmer, then let it cook uncovered for 10 to 12 minutes. You’ll see the soup thicken and the flavors meld beautifully—this is where the magic happens!

Step 5: Stir in Pasta and Cream

Finally, fold in 1 ½ cups of cooked al dente orecchiette pasta and 1 cup of heavy cream. Stir well and cook for 1 to 2 minutes more until everything is heated through and the soup is irresistibly creamy. The tender pasta adds a lovely bite that makes each spoonful extra comforting.

Step 6: Taste, Season, and Serve

Give your soup a final taste and adjust the salt and pepper as needed. Serve it hot in bowls for a cozy meal that’s both nourishing and heartwarming. Perfect for a quick lunch or an easy weeknight dinner that feels like a warm hug.

Top Tip

These handy tips will help you perfect Nana's Creamy Tomato Soup with Orecchiette Recipe, ensuring a rich, velvety texture and balanced flavors every time you make it.

Onion Sautéing: Be patient when cooking the diced yellow onion. Sautéing until translucent and soft—about 4 to 5 minutes—builds a subtle sweetness that creates a wonderful flavor foundation.
Seasoning Balance: Adjust the red pepper flakes gradually. I learned that a pinch is enough to add warmth without overpowering the creamy tomato base.
Roux Perfection: Stir the butter and flour continuously for at least a full minute to form a smooth roux; this step thickens the soup beautifully without any lumps.
Pasta Timing: Adding cooked al dente orecchiette just before the final cream step prevents mushy noodles and keeps the pasta delightfully firm in the soup.

How to Serve Creamy Tomato Soup with Orecchiette Recipe

A white pot with a dark blue outer edge is shown cooking diced onions and whole peeled tomatoes. The bottom layer consists of small, translucent white and light golden onion pieces spread evenly across the base. On top of the onions are several whole, bright red peeled tomatoes with a shiny, wet texture, slightly overlapping each other. The tomatoes and onions are steaming in the pot, which rests on a stove with part of a tomato can visible in the background. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Top your bowl with fresh basil leaves or a sprinkle of chopped parsley for a burst of color and fresh herbal notes. A drizzle of extra virgin olive oil or a swirl of heavy cream enhances the creamy texture. For cheese lovers, a sprinkle of freshly grated Parmesan or Romano cheese adds that perfect salty kick.

Side Dishes

This soup pairs wonderfully with classic grilled cheese sandwiches for a nostalgic combo. Crusty artisan bread or garlic breadsticks are also ideal for dipping into the luscious tomato base. For a light contrast, serve alongside a crisp mixed greens salad dressed with lemon vinaigrette.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Tomato Soup with Orecchiette in an airtight container in the refrigerator. It will keep fresh for up to 3 days, making it perfect for quick lunches or dinners throughout the week.

Freezing

While the soup freezes well, it’s best to omit the pasta if you plan to freeze it. Freeze the soup base in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating and stirring in freshly cooked orecchiette pasta.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent the cream from curdling. If the soup thickens too much, add a splash of water or broth to loosen it. Avoid boiling once cream is added to keep that luxurious texture intact.

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned for this recipe?

Yes! You can substitute fresh tomatoes, but make sure to blanch, peel, and seed them before use to maintain the smooth texture and rich flavor that canned peeled and crushed tomatoes provide.

How do I make this recipe gluten-free?

Simply replace the regular all-purpose flour in the roux with gluten-free all-purpose flour or cornstarch. This swap keeps the soup thick and creamy without gluten.

Can I use a different pasta instead of orecchiette?

Absolutely! Small pasta shapes like ditalini or elbow macaroni work well as substitutes, providing that comforting pasta bite in every spoonful.

Is there a lighter version of this creamy tomato soup?

You can use low-fat cream or milk instead of heavy cream for a lighter texture, though it won’t be as rich. Adjust seasoning accordingly to keep the flavor balanced.

Final Thoughts

Making Nana's Creamy Tomato Soup with Orecchiette Recipe is like wrapping yourself in a cozy kitchen hug. Its velvety texture, bright tomato flavors, and comforting pasta make it an all-time favorite. Whether you’re cooking for a family gathering, a quiet dinner, or meal prepping for the week, this soup delivers warmth and satisfaction in every bowl. I hope it becomes a staple in your home as it is in mine!