Tomato Soup with Mini Farfalle Tossed in Pesto

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This no-fuss tomato soup recipe streamlines the cooking process with Barilla Marinara Sauce. Roma tomatoes are roasted with onions, garlic, olive oil and chicken broth and then blended with the jarred sauce to create an easy creamy soup. Top the soup with a dollop of ricotta, and Barilla Farfalle pasta tossed in Creamy Genovese Basil Pesto!

Ingredients 4 Servings

Ingredients for Tomato Soup with Mini Farfalle Pasta Tossed in Pesto:

  • 2 cups Barilla® Mini Farfalle pasta (about ½ a box)
  • 2 cups Barilla® Marinara Sauce
  • 4 tablespoons Barilla® Creamy Genovese Pesto
  • 6 medium Roma tomatoes, halved lengthwise
  • 1 small sweet yellow onion, stemmed with skin removed and cut into wedges
  • 5 cloves garlic, peeled and lightly crushed
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1 15-ounce can reduced sodium chicken broth
  • ½ cup ricotta cheese (optional)
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  • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain pasta reserving ¼ cup of pasta cooking water. 
  • In a medium bowl add pesto and pasta cooking water, stir to combine. Add cooked pasta and toss to coat. Set aside until ready to serve.

  • Meanwhile, preheat oven to 375° F.

  • Place tomatoes cut side up in a 13” x 9” inch baking dish. Surround tomatoes with onion wedges and garlic. Drizzle olive oil and sprinkle salt and pepper on top. Pour half of the chicken broth into the dish and place in the oven. 

  • Roast uncovered for 30 minutes. Flip over tomatoes, onions and garlic with tongs or a fork. Add the remaining chicken broth and roast an additional 40 minutes or until tomato skins are easily removed. Remove pan from oven and let cool for 15 minutes.

  • When tomatoes are cool enough to touch, remove skins. Add the contents of the baking dish to a blender and the marinara sauce. Blend on high for 30 seconds or until smooth. Warm soup in saucepan until ready to serve.

  • To serve, pour tomato soup into bowls, and ¼ cup pesto farfalle into each bowl and top with 2 tablespoons of ricotta cheese.

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