Save to Pinterest I was in a tiny apartment kitchen on a rainy Tuesday when I first threw together this soup, just trying to use up a can of tuna and some wilting vegetables. The way the tomato base embraced the tender flakes felt like discovering an old Italian secret in my own pantry. Now whenever the weather turns gray, this bubbling pot becomes the kind of dinner that makes the whole house feel warmer and safer.
Last winter my sister came over feeling defeated after a terrible week at work. I served her this soup with the last slice of sourdough I had, and she went completely quiet for the first five minutes, just eating. When she finally looked up, she said it reminded her of the little restaurant we found in Rome during our college trip, the one with the mismatched chairs and the waiter who called us bellissima. Now she asks for this soup whenever life gets overwhelming again.
Ingredients
- Tuna in olive oil: The oil packed version melts into the broth beautifully and keeps the fish tender throughout cooking
- Onion, carrot, and celery: This classic trio builds the foundation that makes Italian soups taste like they came from a nonnas kitchen
- Garlic: Add it right after the vegetables soften so it releases its fragrance without burning
- Diced tomatoes: The juice becomes part of the broth while the tomato pieces break down into velvety goodness
- Tomato paste: This concentrated punch deepens the flavor and gives the soup its gorgeous terracotta color
- Dried oregano and basil: Dried herbs work perfectly here, holding up to the simmer better than fresh ones would
- Red pepper flakes: Just enough to wake up your palate without overwhelming the gentle flavors
- Vegetable broth: Use a good quality one you would happily drink on its own
Instructions
- Build your flavor base:
- Warm the olive oil in your largest saucepan until it shimmers, then add the chopped onion, diced carrot, and celery. Let them soften slowly over medium heat, stirring occasionally, until the onion turns translucent and your kitchen starts smelling wonderful.
- Add the aromatic punch:
- Stir in the minced garlic and watch it become fragrant, just about a minute. Add the tomato paste next, letting it cook and darken slightly as you stir constantly.
- Bring it all together:
- Pour in the diced tomatoes with their juices and the vegetable broth. Add the oregano, basil, and red pepper flakes if you like a little warmth. Stir everything until the tomato paste dissolves into the liquid.
- Add the tuna:
- Fold in the flaked tuna and let it warm through for just a few minutes. Taste and add salt and pepper until the flavors pop the way they should.
- Serve it with love:
- Ladle the hot soup into bowls and scatter fresh parsley or basil over the top. Put some crusty bread on the table for dunking, and watch everyone lean in a little closer as they start eating.
Save to Pinterest My neighbor texted me at nine one night saying she had nothing to eat but a can of tuna and some random vegetables. I talked her through this recipe over the phone, and an hour later she sent me a photo of an empty bowl with the message that she felt like she had been hugged from the inside out. Sometimes the simplest meals are the ones that stay with people the longest.
Making It Your Own
I have learned that adding a handful of small pasta shapes transforms this into a more substantial meal, perfect for nights when soup alone does not feel like enough. Orzo, ditalini, or even broken spaghetti pieces all work beautifully.
The Bread Question
While crusty bread is wonderful, I have also served this soup over toasted baguette slices rubbed with raw garlic. The bread soaks up the broth at the bottom of the bowl and becomes this incredible soft thing that people fight over.
Freezing And Make Ahead
This soup freezes beautifully, though I always add the tuna fresh when reheating to prevent it from becoming tough. The broth base can be made days ahead and kept in the refrigerator, developing deeper flavor as it sits.
- Cool the soup completely before freezing, leaving space at the top of the container for expansion
- Thaw overnight in the refrigerator and reheat gently over low heat
- Stir in a splash of fresh broth or water if the soup seems too thick after reheating
Save to Pinterest This soup has become my answer to every question about what to make when time is short but comfort is nonnegotiable. Sometimes the most humble ingredients create the most memorable meals.
Recipe FAQs
- → Can I use fresh tuna instead of canned?
Fresh tuna can be used, though it will require longer cooking time. Grill or sear the fresh tuna separately, then add it during the last few minutes to prevent overcooking.
- → How long does this soup keep?
Stored in an airtight container in the refrigerator, the soup will keep for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 2 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → What type of tuna works best?
Tuna packed in olive oil provides the best flavor and texture, but water-packed tuna works fine too. Drain well before adding to prevent the soup from becoming too oily.
- → Can I make this spicier?
Increase the crushed red pepper flakes to 1/2 teaspoon or add fresh chopped chili peppers when sautéing the vegetables for extra heat.