This Tomato Soup with Noodles is a rich & creamy tomato soup with loads of pasta swimming in a sweet and flavorful broth. This dish is ready in 30 minutes and makes an easy weekday lunch or meal the whole family will love. Serve with a side salad and oven baked garlic bread for a hearty and flavorful dinner. This is a fantastic vegetarian and dairy free dinner, made with totally plant based ingredients.
Bring a large pot of water to a boil. Cook ditalini according to package directions and set aside.
In another pot, add the olive oil and sauté the garlic and onions over low heat, for about 6 to 7 minutes until they begin to shimmer. Add the diced tomatoes, cashews, vegetable stock, Italian seasoning, salt, and pepper and bring to a boil. Reduce to a simmer, and cook covered for 25 minutes.
Once sauce is finished cooking, carefully remove the pot from the heat. Transfer the vegetables to a blender (or use an immersion hand blender in the pot). Blend in high until the sauce becomes thick and creamy.
Toss sauce with ditalini and serve hot. Garnish with fresh chopped parsley or basil, and enjoy.