Easy-to-make Pasta Tuna Noodle Soup at home

Pasta Tuna Noodle Soup is a comforting, easy-to-make meal. It contains canned tuna, noodles, and a vegetable stock filling. You can also add extra vegetables, such as spinach, if you’d like.

Pasta Tuna Noodle Soup Recipes

Pasta Tuna Noodle Soup
A bowl of warmth and comfort: pasta tuna noodle soup.
Easy-To-Make Pasta Tuna Noodle Soup At Home 1

Pasta Tuna Soup

Pasta soup withsome flaked tuna is a good combination to try. The carrot, herbs, celery,everything goes perfect in the soup.
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Course: Soup
Cuisine: INTERNATIONAL, Italian
Diet: Low Calorie
Keyword: Pasta, tuna, tuna soup
CookingStyle: Boiling
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 196kcal
Author: James Anderson
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  • In a pot, bring the vegetable stock to boil.
  • Add the pasta, carrot, celery, tuna fillet and cook for 8 minutes. Take the tuna out and flake it with fork.
  • Return to the soup. Add salt, garlic powder, butter and oregano. Cook for 5 minutes. Serve hot.



Once the pasta is done cooking, add the tuna and chicken. You can serve this soup for lunch or dinner, or keep it for dinner. You can make it the day before or two. If you're serving it in a hurry, you can prepare the tuna noodle casserole the day before. The tuna noodle soup can be prepared ahead and stored in the refrigerator for up to two days.
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Serving: 2servings | Calories: 196kcal | Carbohydrates: 16g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 1655mg | Potassium: 786mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8050IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Preparation Method: Slow Cooker Pasta Tuna Noodle Soup

Pasta Tuna Noodle Soup
Slow-cooked perfection: pasta tuna noodle soup in the making.


  • 2 cans of tuna, drained and flaked
  • 8 oz (about 2 cups) of pasta (elbow macaroni or any small pasta)
  • 3 carrots, peeled and sliced
  • 3 celery stalks, chopped
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced
  • 6 cups of chicken or vegetable broth
  • 1 bay leaf
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste
  • 2 cups of frozen peas
  • 1 cup of milk
  • 1/2 cup of heavy cream
  • Fresh parsley, for garnish
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  • In a slow cooker, combine the flaked tuna, pasta, carrots, celery, onion, and garlic.
  • Pour in the chicken or vegetable broth, then add the bay leaf and dried thyme. Season with salt and pepper to taste.
  • Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, or until the pasta is tender.
  • About 30 minutes before serving, stir in the frozen peas, milk, and heavy cream. Continue to cook until the peas are heated through.
  • Before serving, remove the bay leaf. Taste and adjust the seasoning if needed.
  • Ladle the slow-cooked Pasta Tuna Noodle Soup into bowls, garnish with fresh parsley, and savor the comforting flavors.

Tips for making Pasta Tuna Noodle Soup

Pasta Tuna Noodle Soup
Zesty and satisfying: lemon-garnished pasta tuna noodle soup.

Cooking Tips

  • Don’t Overcook the Pasta: To prevent mushy noodles, boil them separately and add them to the soup just before serving.
  • Tuna Selection: Opt for high-quality canned tuna, whether in water or oil, as it significantly impacts the flavor.
  • Balancing Flavors: Taste and adjust the seasoning as needed. A touch of lemon juice can brighten up the soup’s flavors.
  • Experiment with Herbs: Customize the soup by adding fresh herbs like parsley or dill just before serving for a burst of freshness.
  • Cook Low and Slow: When using the slow cooker method, patience pays off. Low and slow cooking ensures a richer, more flavorful soup.

Serving Suggestions

 Pasta Tuna Noodle Soup
Explore the world of comfort food with a bowl of our pasta tuna noodle soup.
  • Fresh Bread and Butter: Serve with warm, crusty bread and a pat of butter for a classic, comforting accompaniment.
  • Zesty Side Salad: A crisp side salad with a lemony vinaigrette pairs wonderfully with the rich flavors of the soup.
  • Citrus Garnish: A squeeze of fresh lemon juice over the soup just before serving adds a zesty, bright note to each spoonful.
  • Grated Parmesan: For a cheesy twist, offer grated Parmesan at the table for sprinkling over individual servings.
  • Herb-Infused Olive Oil: Drizzle a bit of herb-infused olive oil for an aromatic and flavorful finishing touch.

Frequently Asked Questions about Pasta Tuna Noodle Soup

Pasta Tuna Noodle Soup
Customize your soup with grated parmesan and fresh herbs.
  • Can I freeze Pasta Tuna Noodle Soup for later? A1: Absolutely! Store it in airtight containers, leaving some room for expansion. It can be frozen for up to 2-3 months.
  • What’s the best way to reheat leftover soup? A2: Reheat gently on the stovetop over low heat, stirring occasionally. Adding a bit of extra broth helps restore the desired consistency.
  • Can I use fresh tuna instead of canned? A3: Of course! Fresh tuna, seared and flaked, adds a gourmet touch to the soup. Adjust the cooking time accordingly.
  • Is there a vegetarian version of this soup? A4: Certainly! Simply omit the tuna and use vegetable broth for a delicious vegetarian option.
  • How long will leftovers stay fresh in the refrigerator? A5: Leftover Pasta Tuna Noodle Soup will stay fresh in the refrigerator for 3-4 days when properly stored in an airtight container.
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Indulge in culinary comfort with Pasta Tuna Noodle Soup. Discover the best slow cooker method and expert tips. Share the recipe and subscribe for more gourmet inspiration.

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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