Tomato Sprat Soup with Vermicelli
Tasty, hearty, and simple to make! Tomato sprat soup with vermicelli is bright, aromatic, and quick to cook. Use water or chicken broth - herbs and garlic add a special touch.
Updated : 13 October, 2025
Easy
About 20 min.
Ingredients
240 grams
Sprats in tomato sauce
30 grams
Pasta
4
Potato
0.5
Onion
1
Carrot
3 tablespoon
Vegetable oil
1
Garlic
1
Laurel leaf
to taste
Salt
to taste
Ground black pepper
to taste
Greens
1 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any type of pasta you like. This time, I used store-bought egg noodles.
Step 2
Peel the potatoes, onion, carrot, and garlic. Rinse the vegetables under clean water and pat them dry. Rinse the bay leaf as well.
Step 3
Cut the potatoes into small cubes or sticks - whichever you prefer. Finely chop the onion and grate the carrot using a coarse grater. Alternatively, slice the carrot into thin rounds or half-rounds.
Step 4
Heat a small amount of refined vegetable oil in a frying pan. Add the onion and carrot. Stir-fry over high heat until golden and fragrant.
Step 5
Mash the canned sprats in tomato sauce with a fork. Don’t crush them too finely, or they’ll turn into mush when cooked and affect the soup’s texture.
Step 6
In a pot, add water or chicken broth and the chopped potatoes. Bring to a boil, then reduce the heat and simmer under a partially covered lid until the potatoes are tender.
Step 7
Turn the heat back up to high, add the sprats in tomato sauce, and once the soup comes to a boil again, reduce to medium heat and cook for 1-2 minutes.
Step 8
Add the sautéed vegetables and pasta to the pot. Cook until the pasta is fully done.
Step 9
At the end of cooking, add the bay leaf, chopped herbs, and garlic (either pressed or finely minced). Season with salt to taste. Simmer for another 1-2 minutes, then remove from heat.
Step 10
When serving, offer freshly ground black pepper in each bowl. Enjoy your meal!