Toasted Pasta Soup
Feb 08, 2026 03:20 PM
This simple soup begins with vegetables, herbs, spices, and raw soup pasta toasted till brown, then is topped with water or broth to cook on the stove top. I love the combination of flavorful broth and the heft of the pasta. Together they make a soup that’s comforting and hearty.
When my children were younger, I used alphabet pasta and they would eat as they looked for the letters of their names first, and then proceed to other names till the bowls were empty. Even though they’re older now, whenever I find alphabet pasta, I make some and they get all nostalgic, and still look for the letters in their names.
Ingredients:
- 1/4 cup extra-virgin olive oil
- 2 medium carrots, peeled and cut into small dice
- 1 medium onion, peeled and finely chopped
- 1/2 teaspoon fine salt, more to taste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 2 dried bay leaves
- 3 sprigs fresh thyme, leaves stripped and stalks reserved
- 1 cup small pasta, such as acini di pepe
- 1 clove garlic, minced
- 1/2 teaspoon red chili flakes, or to taste, optional
- 8 cups water or low sodium vegetable broth
- 1 scant teaspoon Cajun seasoning, or to taste
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
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