Name: Toasted Pasta Soup
Ingredients: 1/4 cup extra-virgin olive oil; 2 medium carrots, peeled and cut into small dice; 1 medium onion, peeled and finely chopped; 1/2 teaspoon fine salt, more to taste

Nutritions

Calories:
250 kcal
Protein:
10 g
Carbohydrates:
250 mg
Sugar:
605 mg
Salt:
51 g
Energy:
1870 kJ
Fat:
58 g

Directions

1

Gather the Ingredients

Gather all the necessary ingredients to prepare the toasted pasta soup.
2

Start Cooking the Vegetables

Heat olive oil in a medium pot over medium heat. When the oil shimmers, add the carrots, onions, salt, turmeric, black pepper, and bay leaves.
3

Sauté the Vegetables

Sauté until the vegetables are well-coated in oil, the onions are translucent, and the mixture has taken on a yellow hue, which should take about 5 minutes.
4

Add Pasta and Thyme

Lower the heat to low. Add the thyme leaves and stalks along with the pasta. Stir frequently while cooking until the pasta turns golden, about 6 to 8 minutes, noting that it may pop.
5

Add Garlic and Chili Flakes

Add the garlic and chili flakes, if desired. Cook, stirring often, until the garlic becomes fragrant, which should take about 30 seconds.
6

Pour in the Broth

Pour in the water or broth and add the Cajun seasoning. Adjust the salt to taste as needed.
7

Simmer the Soup

Cover the pot and bring to a boil. If needed, lower the heat to maintain a gentle simmer. Cook until the carrots are tender and the pasta is al dente, about 6 to 8 minutes depending on the type of pasta.
8

Rest the Soup

Remove from heat and let rest for 2 to 3 minutes. Discard the thyme stalks and bay leaves before serving. Allowing the pasta to sit will help it absorb more liquid and plump up.

This simple soup begins with vegetables, herbs, spices, and raw soup pasta toasted till brown, then is topped with water or broth to cook on the stove top. I love the combination of flavorful broth and the heft of the pasta. Together they make a soup that’s comforting and hearty.

When my children were young, I used alphabet pasta and they would eat as they looked for the letters of their names first, and then proceed to other names till the bowls were empty. Even though they’re teenagers now, whenever I find alphabet pasta, I make some and they get all nostalgic, and still look for the letters in their names.

Pick Your Pasta

Though you can make it with almost any pasta shape, I’m partial to “soup” pasta. Small and perfect for cooking in liquid, they come in different shapes. My favorite is acini di pepe—tiny, round pasta named after peppercorns. It reminds me of moghrabieh and Israeli couscous in that it has a fantastic texture and a touch more body than alphabet pasta.

Other pastas that you can use include orzo, shaped like rice; seme di melone, which resemble melon or pumpkin seeds; stellette, shaped like stars; and of course, alphabet pasta. You don’t have to go out to buy soup pasta—you can use whatever you have at home, as is, or broken into smaller bits.

A Versatile Base for Experimentation

This is a flexible and forgiving recipe so let the instructions be a guide on your journey to flavors and textures that you like. Sometimes we switch up the vegetables, add greens, mix pastas, and season with different spice blends.

The one thing I always do, and recommend you do too, is toast the pasta. It deepens the flavor, and prevents the pasta from going soft too quickly.

How to Serve This Soup

Make this soup all year round, or save it for fall and winter. Serve on its own, or pair with bread or croutons; and top with your favorite pesto—basil, tomato, or a lemony one; or finish with some fresh herbs. Enjoy.

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Recipe Tips

When toasting the pasta, stir often to loosen it from the bottom so it toasts evenly and does not burn.
The pasta softens the longer it sits. If you like yours al dente, eat soon after you’ve pulled it off the heat.

Make Ahead

You can prep the vegetables ahead of time, and toast the pasta up to 2 days before you cook it.

Recipe Variations

Feel free to use your favorite vegetables, and change the ratios—celery, corn, and fennel are great options. You can also change the herbs, using rosemary instead of thyme, for example.
Add a tablespoon of tomato paste to the vegetables as they saute for a tomatoey flavor, or a sauce like pesto or chimichurri for herby notes.
Season with your favorite spices or blends.
Add less liquid for a thicker soup.
Add cooked beans or peas towards the end for another layer of texture.

How to Store

Let cool, then refrigerate for up to 3 days. The pasta will soften a touch, and will absorb the broth. When reheating, add more broth or water as desired.

Writen by

Alex

I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!