Step 1

In a large pot, warm the olive oil over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute.

Step 2

Stir in the chicken stock, tomatoes, saffron (if using), and salt and pepper. Bring the soup to a boil, add in the tiny pasta and simmer for 10 minutes.

Step 3

Stir in the cream, return the soup to a very gentle simmer and cook for another 10 minutes, stirring frequently.

Step 4

Turn off heat, cover the pot and let rest for about 10 minutes (this will allow the pasta to plump up a bit more.)

Step 5

Serve hot soup with croutons, oyster crackers, popovers, or a grilled cheese sandwich.