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Hearty Baked Feta & Tomato Pasta Soup

A comforting and vibrant one-pan pasta dish that transforms into a luscious, savory soup with tender pasta, creamy feta, and bursting tomatoes, perfect for a cozy meal that bridges the gap between pasta and soup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Feta Base
  • 1 block Feta cheese 8 oz, preferably Mediterranean-style, whole block
  • 2 pints Cherry or grape tomatoes about 4 cups
  • 4-5 cloves Garlic smashed or roughly minced
  • 1/4 cup Olive oil extra virgin
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes optional, for a kick
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste
For the Pasta Soup
  • 2 cups Vegetable broth low sodium
  • 12 oz Short pasta such as orecchiette, rotini, or penne
  • 2 cups Fresh spinach optional, roughly chopped
  • 1/4 cup Fresh basil chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large Pot
  • Wooden spoon or potato masher

Method
 

Prepare for Baking
  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13 inch baking dish, place the block of feta cheese in the center. Scatter the cherry tomatoes and smashed garlic cloves around the feta.
  3. Drizzle the olive oil evenly over the tomatoes, garlic, and feta. Sprinkle with dried oregano, red pepper flakes (if using), salt, and black pepper.
Bake the Feta & Tomatoes
  1. Bake for 30-35 minutes, or until the tomatoes have burst and softened, and the feta cheese is golden brown and creamy. The tomatoes should be slightly caramelized.
Cook the Pasta
  1. While the feta and tomatoes are baking, cook the pasta according to package directions in a large pot of salted water until al dente. Reserve about 1 cup of pasta water before draining.
Assemble the Soup Pasta
  1. Carefully remove the baking dish from the oven. Using a wooden spoon or potato masher, gently mash the roasted tomatoes and feta cheese together until they form a creamy, chunky sauce.
  2. Pour in the vegetable broth and stir well, scraping up any browned bits from the bottom of the dish. The broth will help create a more 'soupy' consistency. If using, add the fresh spinach and stir until wilted.
  3. Add the drained pasta to the baking dish and toss everything together until the pasta is fully coated in the creamy, tomato-feta sauce. If the sauce is too thick for your preference, add a splash or two of the reserved pasta water until it reaches your desired consistency.
  4. Serve immediately, garnished with fresh chopped basil.

Notes

For an even richer flavor, you can add a tablespoon of balsamic glaze before baking. This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce if needed.