Classic Italian Soup
with noodles / celery / carrots
This classic recipe from our archives is simple and comforting.
Smarts: To easily infuse the soup with extra flavor, stir salsa in at the end. Any salsa will work, but we love the way a salsa with roasted aromatics adds smoky notes.
Smarts: To easily infuse the soup with extra flavor, stir salsa in at the end. Any salsa will work, but we love the way a salsa with roasted aromatics adds smoky notes.
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Ingredients
Classic Italian Soup:
- Garlic - 2 cloves , minced
- Onions, medium - 1 , diced
- Celery - 2 stalks , diced
- Carrots - 8 oz , sliced
- Pasta, rotelle / wagon wheels - 4 oz (sub any small pasta shape)
- Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Italian seasoning - 1/2 tsp
- Bay leaves - 2
- Thyme, fresh - 2 sprigs
- Stock, any type - 4 cups
- Salsa, store-bought - 1/2 cup
- Cheese, parmesan (opt) - 2 oz , shaved or grated
Prep
- Garlic / Onions / Celery / Carrots - Prep as directed. (Can be done up to 5 days ahead)
- Pasta - Cook pasta according to package directions. (Can be done up to 4 days ahead)
- Beans - Drain and rinse.
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Make
- Heat up a Dutch oven over medium-high heat. Add oil and then garlic, onions, celery, and carrots to heated oil and saute for ~3 minutes.
- Add in Italian seasoning, bay leaves, thyme sprigs, and stock. Bring to a boil, and then simmer until carrots are tender, ~10 minutes.
- Add beans and simmer until warmed through, ~1 minute more.
- When soup is finished cooking, remove bay leaves and thyme sprigs.
- Stir salsa and cooked pasta into soup. Season with some salt and pepper.
- Enjoy soup with parmesan cheese on top (if using).
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