1–2 tbsp vegetable oil

8 oz (225 g) dry small shell pasta

8 cups (2 L) vegetable broth

14 oz (400 g) canned diced tomato

24 oz (680 g) garlicky pasta sauce

2–3 tbsp dehydrated minced onion

Salt and pepper, to taste

Chopped fresh cilantro, for garnish

Diced white onion, for garnish

Vegan mayo, for garnish

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Heat vegetable oil in a large pot over medium heat.
Add dry shell pasta and toast, stirring often, until lightly golden.
Pour in vegetable broth, diced tomatoes, and garlicky pasta sauce. Stir to combine.
Add dehydrated minced onion, then season with salt and pepper.
Bring soup to a boil, then reduce heat and simmer 12–15 minutes, until pasta is tender.
Taste and adjust seasonings as needed.
Ladle soup into bowls and garnish with cilantro, diced onion, and a spoonful of vegan mayo before serving.

Add zucchini, carrots, or corn for extra heartiness.

Blend some of the tomatoes for a smoother broth.

Stir in chipotle peppers or hot sauce for spice.

Add lentils or vegan sausage for more protein.

Cook pasta separately if storing leftovers to avoid mushiness.