One of my favorite pasta recipes is penne with vodka sauce and one of my favorite comfort foods is homemade tomato soup. Recently I figured, why not combine these two awesome recipes? Since it’s the first day of Fall I figured it would be appropriate to share a cozy soup recipe. While I recommend using fresh tomatoes in this recipe you can use canned tomato sauce if you’re in a pinch. The roasted tomatoes broiled in the oven in olive oil do offer a little extra something to the flavor. The soup really does taste like a perfect combination of penne vodka and tomato soup! It offered great flavor but wasn’t overly rich or heavy. When I first started brain storming this recipe I was wondering how to incorporate the pasta into the soup. Penne Rigate is way too cumbersome to have in soup but after some searching I found the solution–mini penne! It’s about an inch long even after fully cooked which makes it a perfect size for soup. I don’t add the penne all at once but rather cook to order for each bowl, that way the noodles don’t sit over night in the fridge and soak up all that good broth! I recommended garnishing this one with grated mozzarella, parmesan and fresh basil.
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