Brothy Parmesan Spaghetti-O Soup

5 from 1 vote

Brothy Parmesan Spaghetti-O Soup

The Cooking Mawma's brothy parmesan spaghetti-O soup made with anelletti pasta simmered in a rich tomato and chicken broth with a parmesan rind for extra flavor.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Soup

Cuisine: Italian

Keyword: 30 Minute Meal, Comfort Food, Italian, Pasta, Soup, The Cooking Mawma

Servings: servings

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