Description
Sometimes all you need is a nice bowl of soup to warm you from the inside out. This Easy Vegetable Soup with Pasta is perfect for an easy lunch or a sick day.
Scale
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 celery stalk, chopped
- 1 medium carrot, peeled and chopped
- 2 shallots, minced
- 3 fresh thyme sprigs
- 3/4 teaspoon kosher salt
- 1 piece Parmesan rind (about 2 inches)
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 1/4 cups orzo pasta*
- 1 cup frozen peas
- freshly grated Parmesan cheese, for serving
- freshly grated lemon zest, for serving
Instructions
- Place the olive oil in a medium saucepan over medium heat. Add the celery, carrot, and shallots and cook, stirring frequently, until softened, about 5 minutes.
- Add the thyme, salt, pepper, Parmesan rind, chicken broth and water. Let the soup simmer for 10 minutes.
- Add the pasta and stir to prevent it from sticking to the bottom of the pan. Bring to a simmer, and continue to cook for 8-10 minutes, until the pasta is cooked to al dente and the soup is slightly thickened.
- Remove the thyme sprigs and the Parmesan rind from the soup. Stir the peas into the soup and cook for one more minute. Remove from the heat. Ladle the soup into bowls and top with Parmesan cheese and lemon zest.
Recipe Notes:
* The original recipe calls for a small star pasta, which I couldn’t find at my grocery store. I substituted orzo, which is bigger than a normal pastina soup, but it worked out great and I can easily find orzo.
Very slightly adapted from Happy Cooking