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When Spaghetti-O’s Meet Italian Soup Magic 🍲
Spaghetti-O’s, but make it soup. That’s really all this is — those little rings from childhood, simmered in a brothy, parmesan-heavy base that lands somewhere between pastina and a good chicken noodle. Another hug in a bowl.
This one came out of a cold Chicago night when I wanted soup and Gabriella and Anthony wanted Spaghetti-O’s (again), so I met them in the middle. The trick is the parmesan rind. You drop it straight into the broth and let it go soft while the pasta cooks, and it leaves behind a salty, savory depth you’ll never get from grated cheese. Don’t throw your rinds away. Keep them in the freezer for exactly this.
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Ingredients
- 1/2 lb anelletti pasta
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 white onion chopped
- 4 garlic cloves minced
- 1 carrot stalk diced
- 1 celery rib diced
- 6 cherry tomatoes halved
- 3 tbsp tomato paste
- 1 tsp chicken bouillon
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 6 cups chicken broth plus more if needed
- 1 parmesan rind
- Parmesan cheese for topping
- Salt to taste
Instructions
- In a large, deep pan on medium heat, add olive oil and butter to melt.
- Add onions, carrots, celery and cherry tomatoes with a sprinkle of salt. Cook down for 4-5 minutes, stirring occasionally.
- Then add garlic and cook another 30 seconds.
- Add tomato paste and cook 3-4 minutes.
- Then add chicken bouillon, Italian seasoning, and red pepper flakes.
- Increase heat to medium-high. Add broth and parmesan cheese rind and bring to a slow boil.
- Once boiling, add uncooked pasta. Reduce heat to medium-low and cook, uncovered, on a slow simmer until pasta is al dente (typically 10-13 minutes). Stir occasionally. You may need to add more broth, 1 cup at a time, if you want a more brothy soup.
- Taste for salt, and add if needed. Remove parmesan cheese rind from the broth.
- Serve and top with parmesan cheese and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. And don’t forget — save those parmesan rinds!
Tips for Making This Recipe
Save your parmesan rinds! If you take one thing away from this recipe, let it be this. Every time you finish a block of parmesan, save the rind in a bag in your freezer. When you have 2-3 of them, you can make this brothy parmesan soup and the flavor is absolutely unreal. The rinds melt slowly into the broth and add this deep, umami richness you can’t get any other way.
Don’t overcook the pasta. Since the rings are so small, they cook fast — usually just 7-8 minutes. Pull them when they still have a tiny bit of bite because they’ll continue softening in the hot broth. If you’re making this ahead, store the pasta and broth separately. The rings will absorb the broth as they sit, so add a little extra when reheating.
Frequently Asked Questions
What if I don’t have parmesan rinds?
You can still make this! Use a generous amount of freshly grated parmesan stirred into the broth at the end. It won’t have the exact same depth as the rind-simmered version, but it’ll still be delicious and cheesy. You can also buy parmesan rinds at many delis and cheese counters.
Can I add protein to this?
Absolutely! Shredded rotisserie chicken, small meatballs, or even a poached egg on top would all be amazing additions. I sometimes add leftover chicken to make it a more substantial meal, especially for my husband who likes something heartier.
Is this good for when you’re sick?
Yes! This is basically Italian Penicillin’s fun cousin. The warm broth, the parmesan, and the comforting pasta make it perfect for cold and flu season. It’s lighter than a cream-based soup but still incredibly soothing. I make it any time someone in the family is feeling under the weather.
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I’ve made this soups at least four times. I love it!!
I’ve put it in my top 3 favorite soups. I will be making this years to come. My nephew likes it because it has O’s. He likes to go after them. I have since the first time added extra carrots another thing my nephew likes so I figured I’d put in more to get him to eat a good veggie.
Thank you so much!! I’m so glad you loved it. 🙂