tastycraze.com»Articles»Cooking Ideas»5 Recipes for Delicious Soups with Pasta

5 Recipes for Delicious Soups with Pasta

Plamena M.Plamena M.
Translated by

With cold days looming ahead, it becomes ever more tempting to prepare a delicious, warm soup. It has been proven that this type of food provides an exceptional amount of vitamins and minerals for the body. There are numerous ingrained recipes for making different types of soups.

However, Italian culture is actively becoming a part of many traditional cuisines by offering some of their delicious recipes of soup with pasta. In combination with vegetables, the result is a wonderful symbiosis between the delicious and healthy. Here are 5 recipes for soups with pasta.

Soup with Red Beans and Pasta

Ingredients: 2 oz fine pasta, 2 tbsp olive oil, 1 old onion head, 4 dried peppers, 1 carrot, 1 head of white turnips, 7 oz kohlrabi, a small root of celery, 1 2/3 cups chopped canned tomatoes, 1 tbsp tomato paste, 1 2/3 cups red beans, 2-3 stalks fresh celery, 1/2 bunch fresh parsley, 6 1/5 cups water, salt and black pepper.

Soup with beans

Preparation: Finely chop the onion, dried peppers, carrot, turnip, kohlrabi and celery root. Heat up the olive oil in a pot. Saute the onion in it for 5 min. Add the root vegetables, canned tomatoes, tomato paste and dried peppers. Season with salt and pepper. Pour in the water, stir well and cover with a lid. Once it comes to a boil, reduce the heat and continue boiling for 30 min, until all the veggies soften.

Add the pasta. Let it boil for 7-9 min. without the lid. Finally, add the drained red beans. Season the soup with the chopped stalks of celery and parsley. Let it simmer another 2-3 min, then remove from the stove.

Garden Vegetable Soup with Pasta

Ingredients: 7 oz shell pasta, 10.5 oz broccoli, 14 oz cabbage, 3 1/3 tbsp oil, 1 carrot, 8 1/3 cups water, lemon juice, parsley.

Preparation: Finely chop the broccoli, cabbage and carrot. Heat the oil in a deep pot. Saute the vegetables in it. Once they soften, pour in the water and let them boil on low heat about 20 min.

Season with salt, black pepper and lemon juice. Throw in the pasta and boil finished for another 9-10 min. Serve the soup sprinkled with chopped parsley.

Tomato Soup with Pasta

Ingredients: 4 1/5 cups grated tomatoes, 3 tablespoons olive oil, 2 2/3 tbsp canned white beans, 1 red onion head, 1 garlic clove, 4/5 cup dry white wine, 4 tablespoons pitted olives, 3.5 oz fine pasta (macaroni).

Pasta Soup

Preparation: Cut the onion and garlic finely and fry them for 3 min. in the heated olive oil. Then pour in the wine and lower the heat. Leave for another 3 min on the stove. Add the tomatoes and stir. Transfer the products to a pot. Pour in 4 1/5 cups of water and let it come to a boil. Once it does, add the beans and olives that have been cut into round slices. Boil for 10 min, stirring from time to time.

Boil the macaroni in salted, boiling water until semi-cooked, about 4 min, then add it to the soup. Put the lid on the pot and leave for another 6 min. on the stove.

Chicken Soup with Pasta

Ingredients: 3 tablespoons fine pasta, 6 chicken legs, 3 tablespoons olive oil, 3 pieces of bacon, 1 onion head, 1 tablespoon finely chopped parsley, 1 carrot, 1-2 stalks of celery, 2 potatoes, 4 1/5 cups chicken broth, 4/5 cup frozen peas, 6 pieces of parmesan, salt and black pepper to taste.

Preparation: Heat some of the olive oil and fry the chicken until golden in it. Dice the bacon, potatoes, carrot and celery into small cubes and fry them while stirring nonstop.

Pour the hot broth over the vegetables. Add the meat, season with salt and black pepper to taste and boil until ready. Then take out the chicken legs, add the peas and pasta, boil another 10 min. Distribute the soup into bowls. Put a chicken leg in each, a piece of parmesan, sprinkle with parsley and serve.

Italian Soup with Macaroni

Ingredients: 7 oz macaroni, 1 1/3 tbsp butter, 2 oz cheese, 2 eggs, 4 1/5 cups vegetable broth, 2 tbsp type 500 flour, 1 bunch of parsley.

Preparation: Put the vegetable broth to boil, then strain it. Put it to boil once again. Separately, make a roux from the butter and flour, dilute it with the broth. Put in the crumbled macaroni in this. Boil about 20 min. Season with black pepper and salt to taste. Thicken the soup with the eggs and lemon juice. Serve sprinkled with a tablespoon of grated cheese and chopped parsley.