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.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
1tablespoonextra virgin olive oil
1celery stalkchopped
1medium carrotpeeled and chopped
2shallotsminced
3fresh thyme sprigs
3/4teaspoonkosher salt
1pieceParmesan rindabout 2 inches
4cupslow-sodium chicken broth
1cupwater
1 1/4cupsorzo pasta*
1cupfrozen peas
freshly grated Parmesan cheesefor serving
freshly grated lemon zestfor 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.
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