Baked Feta Pasta Soup

10 minutes Prep Time
40 minutes Cook Time
4 Servings

This cozy baked feta pasta soup takes the viral trend and turns it into a hearty, spoonable meal. Roasted cherry tomatoes, creamy feta, and Red Gold Crushed Tomatoes create a flavorful tomato broth, while small pasta adds the perfect comforting touch. It’s an easy weeknight dinner that feels special enough for guests. @bribehindthebowl @thefeedfeed

Ingredients

  • 1 pint cherry tomatoes
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 block feta cheese 7 oz

  • 1 Red Gold Canned Crushed Tomatoes 15 oz

  • 4 cups vegetable or chicken broth
  • 1 cup small pasta (ditalini, orzo, or small shells)
  • Fresh basil or parsley (optional), for garnish
  • Freshly grated parmesan (optional), for garnish

Instructions

Step one

Preheat the oven to 400°F. In a baking dish, toss cherry tomatoes, onion, and garlic with 1½ tablespoons olive oil, oregano, salt, and pepper. Place the feta block in the center, drizzle with remaining oil, and roast for 30–35 minutes, until tomatoes burst and feta is golden.

Step two

Meanwhile, cook pasta in salted boiling water until just shy of al dente. Drain and set aside.

Step three

In a large pot, combine Red Gold Crushed Tomatoes, broth, and the roasted tomato-feta mixture. Stir, gently breaking up some of the roasted tomatoes and feta.

Step four

Bring to a simmer, then stir in pasta. Cook 5–10 minutes, until pasta is tender and flavors meld. Taste and adjust seasoning.

Step five

Ladle soup into bowls, garnish with herbs and parmesan, and serve with crusty bread if desired.

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