30-Minute Tomato Vermicelli Soup

Steps

1. Heat 2 tablespoons of olive oil in a small skillet over medium heat.
2. Add vermicelli noodles and toast for 2-3 minutes, stirring continuously until golden brown, then remove and set aside.
3. In a soup pot, heat the remaining 1 tablespoon of olive oil and add the diced onion. Cook for 5-7 minutes until softened and lightly golden.
4. Add tomato paste and cook for 30 seconds, stirring constantly.
5. Pour in the chicken broth and bring to a boil over medium heat. Cover and boil for 10-15 minutes.
6. Season with salt and pepper, then add the toasted noodles. Stir and simmer on medium-low for 10 minutes until noodles are soft.
7. Taste and adjust seasoning as needed. Remove from heat and serve, garnished with parsley and fresh black pepper if desired.