pasta soup

Italian Wedding Soup from Delish.com is a comforting bowl of goodness.

Italian Wedding Soup

chicken

lb. chicken sausage,

c. panko bread crumbs

c. Parmesan,

oregano

garlic,

Kosher salt

black pepper

red pepper flakes (optional)

extra-virgin olive oil, divided

onion,

carrots,

celery,

thyme

chicken broth

c. small dry pasta (such

c. baby spinach

tbsp. dill,

Lemon wedges,

Wow! So yummy! I only made this recipe to get rid of my stock. Used chicken hotdogs instead of sausage but still brilliant flavour.

https://streaming.hearstdigitalstudios.com/87bd2e8d-1abb-4362-b95c-a7962955a7a2/video_rover_16x9_1080p_hd_1547848565_60501.mp4

This Italian wedding soup is loaded with delicious chicken meatballs, vegetables, and pasta. What's not to love?

Looking For A Cozy Dinner Recipe? Try This Hearty Italian Wedding Soup

Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.

Spinach Tortellini en Brodo

tsp butter

celery (chopped)

onion

carrot (peeled & chopped)

garlic

chicken broth ((or sub vegetable broth))

water

Parmigiano Reggiano Rind (optional)

spinach cheese tortellini

tsp fresh ground pepper

nutmeg

baby spinach

salt

Parmigiano Reggiano (grated (optional))

In a large pot, melt the butter over medium-low heat.

When melted, add the celery, onion, carrot &amp; garlic.

Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.

When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.

Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.

Once cooked, remove the rind, and add the baby spinach.

Stir to combine then serve with freshly grated Parmigiano Reggiano!

This healthy, hearty soup needs to be in your fall dinner line-up.

Tuscan Tortellini Soup

olive oil

yellow onion, chopped

chicken sausage links,

(28-0z.) can crushed tomatoes

c. Swanson Chicken Broth

red pepper flakes

refrigerated cheese tortellini

(15-oz.) can white beans, drained

Parmesan,

Great recipe, made the original and tasted awesome. For a creamy, less acidic soup for my fellow heartburn brothers, adding some heavy cream makes it just as good but also a lot more rich

Love this recipe! It’s so tasty, like autumn/winter season in a bowl I swear. Very comforting. Plus it’s super easy and quick, every time I’ve made it it comes out amazing as if I’ve spent hours on it, very consistent recipe. It will be a forever staple in our house! Thanks for this delish-ness

Great soup. Flavorful. I used chicken andouille sausage as well as dried oregano and rosemary. About a teaspoon each.

I followed the recipe but used Swanson Handcrafted chicken broth. My whole family loved it. I will cut the amount of crushed red pepper next time. It was a bit too spiced with the heartburn issues I have.

This was great! Very tasty and super easy!

This recipe is wonderful! It is now one of my go to meals and family loves it!
I add ground sausage in addition to the links and an 8 oz. bag of spinach

Loved it used hot italian sausage instead and added green onions

This was so good. Followed the recipe exactly. I love that there is such a limited amount of ingredients so I dont have to buy a bunch of stuff that I dont use!! This is one of my new favorites.

Wow, is this a great soup!  I didn't alter much with the recipe.  I used a little less broth because I cooked the tortellini separately - I used 4 cups instead of 6.  I added a bit of parsley and basil but other than that, i just followed the directions.  Definitely be adding this to the dinner rotation!

This is one of my favorite recipes to make in the fall. I use hot Italian turkey sausage (the whole 1.25 lbs), a thing of frozen torts from Costco, and the whole 8 cups of chicken broth and it comes out great. If I use just 6 cups, it’s more stewy, which I also like.  I love the idea of throwing in a Parm rind next time. 

Big favorite for myself and my partner

https://streaming.hearstdigitalstudios.com/d17be117-a547-4c92-9321-772e09fe5e86/video_rover_16x9_1080p_hd_1536604812_36229.mp4

You'll Be Making Tuscan Tortellini Soup All Fall

A delicious and simple to make Pasta Soup with Italian sausage, plenty of veggies (clear out your fridge!), fresh baby spinach, and mini farfalle pasta. This easy soup is a recipe the entire family will love!

Pasta Soup

sausage sausage

mirepoix: 3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion

cartons (32 ounces EACH) reduced-sodium beef broth

EACH: dried basil, Italian seasoning

fine sea salt and pepper

miniature farfalle pasta (uncooked) ((Note 1))

Parmesan cheese

SAUSAGE: Line a plate with paper towels and set aside. Heat a large (6 quart) cast iron stockpot over medium high heat. Add a drizzle (1/2 tablespoon) of olive oil and once the oil is shimmering, add in the sausage. Let stand for 30 seconds and then cook, breaking into crumbles, until browned through (about 6-8 minutes). You don&#039;t need to stir constantly; allowing sausage to brown will add more flavor. Transfer to prepared plate and set aside.

VEGGIES: Drain off all but 1 tablespoon sausage grease and add in 1 tablespoon olive oil. Add in the diced carrots, diced celery, and diced onion. Sauté, stirring often, for 5-7 minutes or until tender. Add in garlic and stir until fragrant, about 30 seconds. Add in both cans of tomatoes, both cartons of beef stock/broth, and seasonings: dried basil, Italian seasoning, dried oregano, salt and pepper (add salt and pepper to taste; I add 1/4 teaspoon salt and 1/2 teaspoon pepper -- this will vary depending on the actual beef stock/broth you use). Stir.

PASTA: Bring the soup to a boil. As soon as it&#039;s boiling, add in the uncooked pasta. Return to a boil and cook, uncovered, until pasta is tender, about 7-9 minutes. Stir in the cooked sausage and the spinach and stir until spinach wilts (only a minute or two). Remove from heat, and taste to adjust salt/pepper seasoning.

SERVE: serve with Parmesan cheese and crusty bread. Enjoy!

https://embed.mediavine.com/videos/rokwyibzoz5vzylvhhiz

A delicious and simple to make Italian sausage and pasta soup with plenty of veggies (clear out your fridge!), fresh baby spinach, and mini farfalle pasta. This easy soup is a recipe the entire family will love!

This healthy, filling lunch provides a good balance of protein and carbs from lean steak mince and wholemeal pasta – ideal to aid muscle recovery after exercise

Chunky Bolognese soup with penne

tsp rapeseed oil

onions, finely chopped

celery sticks, finely diced

garlic cloves, finely chopped

pack 5% fat steak mince

carton passata

vegetable bouillon powder

tsp smoked paprika

wholemeal penne

finely grated parmesan, plus extra to serve

Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.

Add the meat and stir well so it breaks down as it cooks. Once it’s turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.

Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.

If you're following our <a href="https://www.bbcgoodfood.com/howto/guide/good-foods-healthy-diet-plan-january-2019">Healthy Diet Plan</a>, serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it’s thickened.

An easy and nutritious traditional one-pot vegetarian/vegan pasta and lentil soup recipe from Umbria in Central Italy. An authentic Italian pasta recipe.

Umbrian Lentil Soup with Pasta

200-250 g small lentils ((7-9 ounces) I used Umbrian lentils from Cascia)

celery (finely chopped)

carrots (finely chopped)

rosemary (chopped leaves)

extra virgin olive oil.

tomato

lt warm water

salt (to taste)

black pepper. (as required)

Peel and finely chop the onion and garlic. Wash and finely chop the celery and carrots. Wash and chop the rosemary leaves. Rinse the lentils under running water to remove any impurities (like stones). Umbrian lentils don&#039;t need pre-soaking. If you use another kind, check the packet to see if you have to soak them first. Small lentils are better. Red lentils not so good as they get mushy.

Saute the onion, carrots and celery with the olive oil in a deep heavy pan or Dutch oven (I used my Dutch oven). When the veggies start to soften add the garlic, rosemary and tomato concentrate. Mix everything together. Let it cook for another minute and then add the lentils and cover with warm water and vegetable stock. (I used half and half). Let the soup simmer for about 20-30 minutes.

Add salt to taste and then add the pasta. Continue cooking until the pasta is ready.  Stir every now and again to prevent sticking. Serve with a little olive oil and ground black pepper as required.

This delicious rustic wild pea soup with pasta recipe from Umbria is made with a unique rare legume called roveja. It&#x27;s easy to make and seriously nutritious and warming. You can also make it with other legumes such as chickpeas or lentils.

Umbrian Wild Pea Soup with Casarecce Pasta

peas

g casarecce pasta ((3.5 ounces) or other soup pasta)

potatoes

rosemary

Lt vegetable stock ((4 cups) homemade

black pepper (to taste)

Leave the Umbrian wild peas (roveja) to soak for at least 4 hours, preferably overnight. Boil the roveja in lightly salted water for about 1 hour. Then save some of the cooking water and drain (you can use chickpeas or lentils instead)

Peel and chop the onion. Peel and dice the potatoes.

Fry the onion in the olive oil in a deep pan or Dutch oven until it starts to soften. Add the rosemary and potatoes and sauté with the onions for 5 minutes. Season with salt and pepper, add the boiled roveja and cook for another 5 minutes.

Add some of the roveja cooking water and the vegetable stock and when it comes to the boil stir and add the pasta.

Cook for as long as it takes for the pasta to be al dente. If you need more liquid add some more vegetable stock or roveja cooking water. Serve immediately with some grated pecorino if required.

Pasta soup recipe is a comforting, delicious and flavorful dinner you can fix easily. This vegetable pasta soup is a perfect dinner for monsoon or winter evenings when we crave something hot and comforting. Unlike white sauce loaded heavy ones from the restaurants, this homemade pasta soup is light, clean and flavorful.

PASTA SOUP- VEGETABLE SOUPY PASTA

pasta (any cut)

potato (large,

carrot

sweet corn

tomato (chopped)

onion (roughly chopped)

pasta herbs

Salt

Pepper powder

Heat a small pressure cooker with 1 tablespoon olive oil. Saute roughly chopped onions for few minutes.

Next add chopped tomatoes and saute well for 3-5 minutes.

Add the roughly chopped veggies and saute well, till the oil coats the vegetables.

Add about 3/4 cup water to the sauteed vegetables and bring to a boil. Close the pressure cooker and pressure cook for 3-4 whistles.

In the meanwhile bring 2 cups of water to boil in a pot. Add few drops of oil and a pinch of salt. Add 1/2 cup pasta and cook for 7-8 minutes until just tender. Drain and keep the cooked pasta closed until use. Do not cook for more time, else the pasta will turn mushy when simmered with soup.

Once the vegetables are cooked and pressure is released, drain the cooked vegetables and reserve the stock.

Puree the cooked vegetables , add some reserved stock to ease the grinding.

Return the pureed vegetables to the same pressure cooker, add the reserved stock and cook for 8-10 minutes. Add salt and pepper powder to taste.

Once the soup is thickened, add the cooked pasta and simmer for 4- minutes. Add dried pasta herbs and mix well. Serve pasta soup hot, you can some grated cheese if required while serving.

This warming vegan Sardinian fregola (fregula) with chickpeas is a nutritious and delicious slightly spicy pasta soup recipe. Perfect Italian cold weather comfort food this Sardinian version of pasta e ceci is a one pot meal that&#39;s easy to make. Add spinach for more fiber or pancetta/guanciale for a non-vegetarian version.

Sardinian fregola with chickpeas (pasta e ceci)

300 g fregola (10-11 oz) (or Israeli couscous)

350 g chickpeas (12 oz)

500 g tomato passata (17floz)

cherry tomatoes

500 ml vegetable stock (16floz)

parsley (chopped)

½ fresh peperoncino (red chili pepper) (chopped (optional) or red chili flakes)

Put the dried chickpeas to soak in water overnight. In the morning, drain the chickpeas and cover with fresh water. Add salt and bring to a boil.  Lower the heat and simmer until ready about 1 hour depending on the size and age of the chickpeas. You can also cook the chickpeas in the pressure cooker for about 20 minutes. Once cooked drain the chickpeas.

If using dried chickpeas

Chop the peeled onion, peeled garlic and celery finely and sauté together in a pan with extra virgin olive oil and the chopped peperoncino for about 5-7 minutes.

Add the halved cherry tomatoes and cook for a couple of minutes till they start to soften. Add the tomato passata, season with salt and cook for 10 minutes.

Add a little stock and the fregola and cook for about 5 minutes, stirring to combine.

Cook everything together slowly for 15-20 minutes stirring all the time and adding the stock little by little. (The same way as making risotto).

Once the fregola is just about al dente, add the drained cooked chickpeas to the sauce. (or rinsed canned chickpeas). Cook until the chickpeas are heated through.  Sprinkle with chopped fresh parsley.

Serve immediately with more chopped parsley and some crusty bread.

Make the soup

A tasty and nutritious classic pasta soup from Veneto, Italy, which is immensely warming, healthy and tasty! Perfect for colder weather family meals.

Pasta and Beans soup (pasta e fagoli)

250 g crushed tomotoes ((9 ounces) polpa/ passata)

celery (medium sized finely chopped)

pancetta

beans beans

garlic (peeled)

sized carrot (finely chopped)

beef stock ((2 cups) or vegetable stock)

extra virgin olive oil

black pepper/ salt (to taste)

tsp rosemary (fresh

300 g ditaloni pasta ((10.5 ounces))

Parmigiano Reggiano ((2 ounces) grated for serving if required)

Dissolve 2 stock cubes in half a liter of boiling water.

Chop the onion, celery and carrot very finely (in a food mixer is good). Cut the pancetta or guanciale into thin pieces. Peel the garlic. If using canned beans, drain them.

Heat a tablespoon of olive oil in a pan. Add the garlic clove peeled but not cut and cook it until it browns, then remove it. Add the pancetta to the pan and cook until the fat starts to melt.

Add the finely chopped vegetables to the pan and cook until they start to soften. Then, add a ladleful of the stock and cook the vegetables another minute or two.

Add the crushed tomatoes (passata) and salt and pepper as desired.

Add another ladleful of stock and cook for a couple more minutes.

Add the precooked/canned beans and mix the ingredients well, whilst adding the last of the stock. Allow to simmer for 10 minutes.

Put the water on to boil for the pasta.

Whilst waiting for the water to boil, remove 3 ladlefuls from the soup and liquidize it in a food processor until it&#039;s smooth and creamy. Then add this mixture back into the soup and stir well.

When the pasta is cooked al dente (according to the instructions on the packet), drain and add it to the soup.

Season with the finely chopped rosemary and pour into bowls. Add a little olive oil to the soup just before serving ( don&#039;t mix it in) and grated cheese if required

Recipe video above. My (current) favourite chicken soup - utterly divine! Creamy broth, juicy little bits of chicken, pasta (I used small shells), swirls of spinach and a sprinkling of sun dried tomato which I use instead of the usual croutons. Easy, one pot, quick to make, and great for making ahead.I call it &quot;Tuscan&quot; because to me it has Tuscan vibes, so christened it as such with a cute name. But no, it&#39;s not authentic - and that&#39;s ok! It&#39;s still delicious. :)

Top 16 pasta soup recipes from across the web

The most viewed pasta soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Italian Wedding Soup

Spinach Tortellini en Brodo

Tuscan Tortellini Soup

Pasta Soup

Chunky Bolognese soup with penne

Umbrian Lentil Soup with Pasta

Umbrian Wild Pea Soup with Casarecc...

PASTA SOUP- VEGETABLE SOUPY PASTA

Sardinian fregola with chickpeas (p...

Pasta and Beans soup (pasta e fagol...

Creamy Tuscan Chicken Soup

Sausage Tortellini Soup

Vegan Italian Sausage Pasta Soup

Pastina Soup

The Olive Garden's Minestrone Soup

Olive Garden's Pasta e Fagioli Soup

Top 16 pasta soup recipes from across the web

The most viewed pasta soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Wedding Soup

Spinach Tortellini en Brodo

Tuscan Tortellini Soup

Pasta Soup

Chunky Bolognese soup with penne

Umbrian Lentil Soup with Pasta

Umbrian Wild Pea Soup with Casarecc...

PASTA SOUP- VEGETABLE SOUPY PASTA

Sardinian fregola with chickpeas (p...

Pasta and Beans soup (pasta e fagol...

Creamy Tuscan Chicken Soup

Sausage Tortellini Soup

Vegan Italian Sausage Pasta Soup

Pastina Soup

The Olive Garden's Minestrone Soup

Olive Garden's Pasta e Fagioli Soup

The most viewed pasta soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine