If you’re craving a bowlful of comfort, nothing quite hits the spot like Tomato Egg Noodle Soup. This cozy favorite brings together the heartiness of egg noodles, the bright tang of tomatoes, and delicate ribbons of egg in a savory broth. Whether it’s a rainy afternoon or you’re simply after a quick weeknight meal, this soup offers a gorgeous balance of flavors and textures. It’s equally perfect for solo suppers or sharing with loved ones, and the best part? It’s wonderfully simple to make with pantry staples you may already have on hand.

Tomato Egg Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Tomato Egg Noodle Soup lies in its simplicity—a handful of humble ingredients come together to create a dish that’s nourishing, satisfying, and full of flavor. Every component plays a role, from the sweetness of onions to the rich silkiness of gently cooked eggs.

Olive oil: Adds richness and helps soften the onions, creating a fragrant base for your soup.
Onion (finely chopped): Provides sweetness and a gentle aroma that builds the soup’s foundation.
Garlic (minced): Adds a savory depth that makes the broth irresistible.
Low-sodium chicken or vegetable broth: The backbone of the soup—choose vegetable broth for a full vegetarian option.
Diced tomatoes with juice (14.5-ounce can): Brings brightness and acidity; the key to that classic tomato flavor.
Tomato paste: Deepens the color and intensifies the tomato taste.
Sugar (optional): Just a pinch helps balance any sharp acidity from the tomatoes.
Salt: Essential for pulling all the flavors together—adjust to taste!
Black pepper: Adds gentle heat and depth.
Dried basil: Lends a subtle herbal note, pairing perfectly with tomato.
Dried oregano: Adds a Mediterranean twist and earthy aroma.
Wide egg noodles: Offer heartiness and soak up all the delicious broth.
Eggs (beaten): Create beautiful silky ribbons, bringing extra protein and richness.
Fresh parsley or green onion (for garnish): Sprinkle on top for color and a fresh finishing touch.

How to Make Tomato Egg Noodle Soup

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add chopped onion and let it soften, stirring often, for about 3 to 4 minutes. Once the onion turns translucent and releases that sweet fragrance, stir in your minced garlic and give it another 30 seconds—just until the garlic is aromatic, but not browned. This aromatic base makes all the difference!

Step 2: Build the Broth

Next, pour in the can of diced tomatoes (with all their juices), tomato paste, and your broth of choice. Add the sugar (if using), salt, pepper, dried basil, and oregano. Stir everything together and bring the mixture to a gentle boil. Those dried herbs will infuse the broth with an irresistible aroma, while the tomatoes and paste provide beautiful color and a tangy kick.

Step 3: Cook the Noodles

Once the broth is bubbling, add in your wide egg noodles. Give everything a good mix and simmer for 6 to 8 minutes, or until the noodles are delightfully tender. Stir occasionally to keep the noodles from sticking to the bottom of the pot, and let them absorb all that wonderful flavor.

Step 4: Create the Egg Ribbons

Now comes the fun, signature step! With the soup gently simmering, use a spoon to stir it in a slow, continuous circle. As you stir, slowly drizzle the beaten eggs into the moving broth. They’ll immediately set into feathery, delicate ribbons, giving the Tomato Egg Noodle Soup its signature look and extra silkiness. When all the egg is in, turn off the heat and let the soup rest for a minute—this finishes cooking the eggs gently.

Step 5: Finish and Serve

Ladle the soup into bowls and sprinkle generously with chopped fresh parsley or green onion. Each bowl of Tomato Egg Noodle Soup should look inviting, with colorful herbs and those beautiful egg swirls floating atop the tangy tomato broth. Serve hot and get ready to savor every spoonful!

How to Serve Tomato Egg Noodle Soup

Garnishes

The right garnish adds both beauty and a pop of fresh flavor. A shower of freshly chopped parsley or sliced green onions brings brightness to each bowl. If you’re seeking a little heat, a pinch of red pepper flakes or a swirl of chili oil can make this soup sing. Even a quick grate of Parmesan can lend a lovely umami twist.

Side Dishes

Tomato Egg Noodle Soup easily stands on its own, but you can turn it into a complete meal with a crusty slice of bread, a warm baguette, or even a light green salad on the side. Garlic toast, cheesy breadsticks, or crisp vegetable crudités work beautifully, soaking up that flavorful broth.

Creative Ways to Present

For a special touch, serve your Tomato Egg Noodle Soup in oversized mugs for a cozy, handheld experience. You could also set up a DIY toppings bar so everyone can sprinkle their favorite garnishes. For lunchboxes or meal prepping, pack the soup in a thermos along with a little packet of fresh herbs to stir in just before eating.

Make Ahead and Storage

Storing Leftovers

Have extra Tomato Egg Noodle Soup? Simply let it cool to room temperature, then transfer to an airtight container. It will keep happily in the refrigerator for up to three days. For the best texture, try to store the noodles and soup separately, if possible.

Freezing

To freeze, allow the soup to cool completely and pour into freezer-safe containers, leaving a little space for expansion. For best results, freeze before adding the noodles and eggs; add fresh when reheating, as the noodles can become soft after being frozen and thawed.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened in the fridge, just add a splash of water or broth to loosen it. Stir well and heat until steaming, then enjoy—your Tomato Egg Noodle Soup will taste just as good as freshly made!

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! Just substitute the canned tomatoes with about 3 cups of peeled, chopped fresh tomatoes. You may want to simmer the soup a little longer until the fresh tomatoes break down and meld into the broth.

How can I make this soup vegetarian?

Simply use vegetable broth rather than chicken broth. All the other ingredients are naturally vegetarian, so it’s an easy swap for a fully plant-friendly meal.

Can I add extra proteins to Tomato Egg Noodle Soup?

Definitely. Toss in shredded cooked chicken for a carnivorous twist, or cubed tofu if you’re keeping it vegetarian. Either option blends beautifully with the eggs and noodles.

What type Soup

Wide egg noodles bring classic comfort and hold up well in the broth, but you can use any pasta shapes you love, including rice noodles for a gluten-free version. Adjust cooking times as needed for different noodle types.

How do I prevent the eggs from turning into lumps?

That smooth, silky texture comes from stirring the soup in a slow circular motion as you drizzle the eggs in gradually. Pouring too quickly or not stirring can cause the eggs to clump, so take your time for those lovely ribbons.

Final Thoughts

This Tomato Egg Noodle Soup is one of those beautiful, back-pocket recipes you’ll come back to time and again. It’s easy, soul-soothing, and loaded with inviting, familiar flavors. Give it a try—you might just discover your new favorite way to brighten up a cozy day!

Tomato Egg Noodle Soup Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Tomato Egg Noodle Soup is a comforting and flavorful dish that combines the richness of egg noodles with the tanginess of tomatoes. The silky egg ribbons add a unique texture to the soup, making it a satisfying meal on its own or paired with a side salad.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1 (14.5-ounce) can diced tomatoes with juice
2 tablespoons tomato paste
1/2 teaspoon sugar (optional, to balance acidity)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 cups wide egg noodles
2 large eggs, beaten
1 tablespoon chopped fresh parsley or green onion for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and cook for another 30 seconds.
Add the diced tomatoes with juice, tomato paste, chicken or vegetable broth, sugar (if using), salt, pepper, basil, and oregano. Stir well and bring to a gentle boil.
Add the egg noodles and cook for 6 to 8 minutes until tender.
While stirring the soup in a slow circular motion, slowly drizzle in the beaten eggs to create silky egg ribbons.
Turn off the heat and let the soup sit for a minute.
Serve hot, garnished with chopped parsley or green onion.

Notes

For extra protein, add cooked shredded chicken or tofu.
You can use fresh tomatoes if preferred—substitute with 3 cups of peeled, chopped tomatoes.
For a spicier version, add a pinch of red pepper flakes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired, American