Classic Ditalini Tomato Soup

1.Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.

2.Add the minced garlic and garlic powder, cooking for another 1 minute until fragrant, stirring frequently to prevent burning.

3.Pour in the crushed whole peeled tomatoes, tomato sauce, and tomato paste. Stir well to combine all tomato components.

4.Add the beef broth and bring the mixture to a gentle boil. Reduce heat to low and let simmer uncovered for 15 minutes to allow flavors to meld.

5.While the soup simmers, bring a separate pot of salted water to a boil. Add the ditalini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

6.Taste the soup and add sugar if desired to balance the acidity. Season with salt and freshly ground black pepper to your preference.

7.Add the cooked ditalini pasta directly into the soup pot and stir to combine. Heat through for 2-3 minutes on low heat.

8.Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve hot.