Heat olive oil in a large saucepan over medium heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant; you should smell a warm, aromatic aroma filling the air.
Pour in the crushed tomatoes along with their juices and stir well, allowing the mixture to bubble gently and thicken slightly, about 3 minutes.
Add the vegetable broth to the saucepan, stir, and bring the soup to a gentle boil.
Once boiling, stir in the pasta, reduce the heat to medium-low, and cook uncovered, stirring occasionally, until the pasta is tender and the soup has thickened, about 10 minutes.
Stir in the shredded cheese until melted and the soup appears creamy and smooth, about 2-3 minutes.
Season with salt and pepper to taste, and sprinkle chopped fresh basil for brightness.
Serve hot in bowls, garnished with extra basil if desired, for a comforting, cheesy tomato soup with pasta.
