Tomato Soup with Mozzarella and Pasta

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Soup
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Peel and finely chop the garlic and onions and fry in olive oil, add the juice from the peeled tomatoes, cut the tomatoes into small pieces and add. Stir and bring to a boil.
Bring 200 ml of water to the boil on a second hotplate and add the vegetable stock. Slowly add the vegetable stock to the soup and add a little butter. Season to taste with salt and pepper. Add the noodles to the soup and cook for about 5 minutes.
Chop the mozzarella and place in a bowl. Pour the soup on top, decorate with basil and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.