Domatosoupa Me Spaghetti

Domatosoupa me spaghetti is a classic Greek tomato soup that cooks the pasta right in the broth. Sieved tomatoes, vegetables, and olive oil simmer together for 30 minutes, building a light but flavorful base before the spaghetti goes in and soaks up all that tomatoey goodness.

The potato breaks down during cooking and naturally thickens the broth without any cream or flour. That starchy body is what separates this from a thin, watery tomato soup.

Breaking the spaghetti into small pieces is traditional here. This is a soup, not a pasta dish, so you want short bits you can eat with a spoon alongside the vegetables.

Using wholemeal spaghetti adds a nutty, wheaty flavor that stands up well to the tomatoes and olive oil. It also holds its shape better in hot broth than refined pasta, which can turn mushy.

Chef Tips

• Sieve your tomatoes well for a smooth broth. Chunky tomato pieces are fine in a sauce but make the soup feel uneven.
• Add the spaghetti only after the vegetables have had their full 30-minute simmer. Adding it too early turns the pasta to mush.
• A generous drizzle of good olive oil on each bowl right before serving is traditional and adds richness.
• Taste for salt at the end. Sea salt levels vary and the broth concentrates as it cooks.

Variations

• Add a squeeze of fresh lemon juice to each bowl for brightness, a common Greek touch.
• Stir in a handful of fresh basil or oregano in the last few minutes.
• Use orzo or small shell pasta instead of broken spaghetti for a different texture.