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.
Servings: 4 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
- 5 cups chicken broth plus more if needed
- 1 parmesan rind
- Parmesan cheese for topping
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. Add broth and parmesan cheese rind, then uncooked pasta.
- Cook on simmer at medium-low until pasta is al dente. You may need to add more broth, 1 cup at a time, if you want it more brothy.
- Top with more cheese and enjoy!
Nutrition
Calories: 402kcal | Carbohydrates: 51g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 1485mg | Potassium: 461mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3179IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 2mg