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Serve hot with extra Parmesan on top and crusty bread on the side.
Store leftovers in the refrigerator for up to 3 days. Add a splash of broth or water when reheating to loosen the soup.
Variations:
Add cooked shredded chicken for a protein boost.
Use chicken broth instead of vegetable broth for a deeper flavor.
Add spinach or kale at the end for extra greens.
FAQ:
Q: Can I use a different type of pasta?
A: Yes, orzo, stelline, or alphabet pasta work great.
Q: Can I make this soup gluten-free?
A: Absolutely. Use gluten-free pastina or small gluten-free pasta.
Q: Can I freeze this soup?
A: It's best eaten fresh, as pasta can become mushy when frozen, but you can freeze it without the pasta and add it fresh when reheating.
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