I decided to call this Italian ten soup, 1) because of the acronym and 2)  if I had to rate it, I would give it a 10 out of 10. It’s simple, healthy, delicious and relatively cheap to make…probably because it’s meatless. My boyfriend (who is very much NOT vegetarian) loves when I make this soup. In fact, he was planning to ask me to make this soup, only to find me preparing it when he got home from work last night (lucky him!).

I’ve found that tomatoes and eggs pair well together. Another one of my favorite dishes, Shakshuka, features this combo.

This particular recipe is inspired by the editor at my paper, who brought this soup to the last company potluck. He shares my love of Chicago and tomatoe-y Italian food.

And he’s a pro at making soup. Being a pro who makes this dish all the time, he just eyes the ingredients. So, I came up with my own measurements, and my own way of making this recipe without fresh tomatoes and basil. More often than not, I don’t have the fresh versions on hand.

When tomatoes aren’t in season, I prefer to used canned anyway. They make preparing this recipe simpler as well because you don’t have to dice the tomatoes.

Palate perfection in a bowl.
Palate perfection in a bowl.


  • 3 tablespoons olive oil
  • 3 to 5 cloves of garlic, minced
  • 1 teaspoon minced basil (dried or fresh)
  • 28 ounce can crushed or diced tomatoes
  • 1 1/4 teaspoons salt
  • 3 cans of water
  • 1/2 pound pasta
  • 8 eggs


Start by heating up the olive oil in a large soup pot (at minimum, a five-quart pot) over medium-high heat. Add the basil and garlic. I use the minced garlic that comes in a jar, so it measures out to about 2 teaspoons. Fry this for a couple of minutes. Before it browns, add the tomatoes and the salt. Stir.
Then, use the can that the tomatoes came in, fill it up with water and pour that into the pot. Do this two more times, so that the water to tomato ratio is 3:1. Crank the temperature up to high. While you’re waiting for that to boil, whisk the eggs with some salt and pepper in a separate bowl. Depending on your taste (and how much protein you’re trying to cram into this dish), you can use more eggs or fewer.
Once the water boils, add the noodles. You can use whatever type of bite-sized pasta you like. Penne, bow tie, spiral…it doesn’t really matter. Then, pour the eggs over the boiling water. The water should separate the eggs. Otherwise, give the soup a good stir.
When the noodles are al dente, the soup is done. After you dish it out, you could sprinkle parmesan cheese on top.

Want to make this recipe even easier? Instead of making your own marinara, use a store-bought marinara or spaghetti sauce (I like the variety at Trader Joe’s). Simply put the sauce into a pot, along with the water and maybe a little salt. When it boils, add the noodles and eggs and bing bang boom, you’ve got dinner.


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