Italian Noodle Soup: A Delicious & Easy Recipe

Italian noodle soup, or as my Nonna used to call it, “minestra di pasta,” is more than just a simple soup; it’s a warm hug in a bowl, a taste of home, and a testament to the resourcefulness of Italian cuisine. Have you ever craved something comforting, satisfying, and incredibly easy to make? Then look no further! This recipe is your answer.

Historically, minestra di pasta was a staple in Italian households, particularly among peasant families. It was a way to use up leftover pasta and vegetables, transforming them into a nourishing and flavorful meal. Every region, every family, had their own unique twist, adding different herbs, cheeses, or meats depending on what was available. This adaptability is part of what makes it so special.

People adore Italian noodle soup for its simplicity and incredible flavor. The broth, often made with chicken or vegetable stock, is infused with aromatic herbs like basil and oregano. The small pasta shapes, like ditalini or orzo, cook quickly and provide a delightful texture. The addition of vegetables, such as carrots, celery, and zucchini, adds both nutrients and a touch of sweetness. But the real magic lies in the Parmesan cheese, which melts into the soup, creating a creamy and savory richness that is simply irresistible. It’s quick, it’s easy, and it’s guaranteed to warm you from the inside out. So, let’s get cooking!

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup small pasta (ditalini, orzo, or elbow macaroni)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup chopped fresh spinach
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Sautéing the Vegetables:

Okay, let’s get started! First, we’re going to build a flavorful base for our soup. Grab a large pot or Dutch oven – something with a good, heavy bottom is ideal for even heat distribution. Place it over medium heat.

1. Add the olive oil: Pour the olive oil into the pot. Let it heat up for a minute or two until it shimmers. This will help prevent the vegetables from sticking and ensure they sauté properly.
2. Sauté the onion, carrots, and celery: Add the chopped onion, carrots, and celery to the pot. This trio, known as a mirepoix, is the foundation of so many delicious soups and sauces. Sauté them for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables start to soften. You don’t want them to brown too much at this stage, just soften and release their flavors.
3. Add the garlic: Once the onion is translucent, add the minced garlic. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be wonderful at this point!

Building the Soup:

Now that our vegetables are nicely softened and fragrant, it’s time to build the body of our soup. This is where the real magic happens!

1. Add the broth and tomatoes: Pour in the chicken broth and add the can of diced tomatoes (undrained – we want all that flavorful juice!). Stir well to combine everything.
2. Season with herbs and spices: Add the dried oregano, dried basil, and red pepper flakes (if using). The red pepper flakes add a subtle kick, but feel free to omit them if you prefer a milder soup. Stir everything together to distribute the herbs and spices evenly.
3. Bring to a simmer: Increase the heat to bring the soup to a simmer. Once it’s simmering, reduce the heat to low, cover the pot, and let it simmer for at least 15 minutes. This allows the flavors to meld together beautifully. The longer it simmers, the more flavorful the soup will become! You can even let it simmer for an hour or more if you have the time.

Adding the Pasta and Beans:

We’re getting closer to the finish line! Now it’s time to add the pasta and beans, which will give our soup some substance and heartiness.

1. Add the pasta: Add the small pasta (ditalini, orzo, or elbow macaroni) to the simmering soup. Stir well to prevent the pasta from sticking together.
2. Cook the pasta: Cook the pasta according to the package directions, usually about 8-10 minutes, or until it’s tender but still slightly firm to the bite (al dente). Keep an eye on it and stir occasionally to prevent sticking.
3. Add the cannellini beans: Once the pasta is cooked, add the rinsed and drained cannellini beans. Stir them into the soup and heat through for a few minutes. The beans add a creamy texture and a boost of protein to the soup.

Finishing Touches:

Almost there! Now for the final touches that will really elevate our Italian noodle soup.

1. Add the spinach: Stir in the chopped fresh spinach. The spinach will wilt quickly in the hot soup. Cook for just a minute or two, until the spinach is wilted and tender.
2. Stir in Parmesan cheese: Stir in the grated Parmesan cheese. This adds a lovely richness and salty flavor to the soup.
3. Season to taste: Taste the soup and season with salt and pepper to taste. Remember that the chicken broth and Parmesan cheese already contain salt, so start with a small amount and add more as needed.

Serving:

Time to enjoy the fruits of our labor! This soup is best served hot, with a generous sprinkle of Parmesan cheese and fresh parsley on top.

1. Ladle into bowls: Ladle the soup into bowls.
2. Garnish: Garnish with extra grated Parmesan cheese and chopped fresh parsley.
3. Serve immediately: Serve immediately and enjoy! This soup is also great reheated the next day. The flavors will have even more time to meld together.

Tips and Variations:

Here are a few tips and variations to make this soup your own:

• Add protein: For a heartier soup, add cooked chicken, sausage, or ground beef.
• Use different vegetables: Feel free to add other vegetables, such as zucchini, bell peppers, or kale.
• Make it vegetarian: Use vegetable broth instead of chicken broth for a vegetarian version.
• Add a splash of lemon juice: A squeeze of fresh lemon juice at the end adds a bright, zesty flavor.
• Spice it up: Add more red pepper flakes or a dash of hot sauce for extra heat.
• Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits!
• Freeze it: This soup also freezes well. Let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy your delicious and comforting Italian noodle soup!

Conclusion:

This Italian noodle soup isn’t just another recipe; it’s a warm hug in a bowl, a comforting taste of Italy that you can whip up in your own kitchen. From the rich, savory broth to the perfectly cooked noodles and the vibrant vegetables, every spoonful is an explosion of flavor. I truly believe this is a must-try recipe for anyone looking for a quick, easy, and incredibly satisfying meal. It’s the kind of dish that will become a family favorite, requested time and time again, especially on those chilly evenings when you need something to warm you from the inside out.

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. Looking for a heartier meal? Add some cooked Italian sausage or ground beef. Want to sneak in some extra veggies? Spinach, kale, or even zucchini would be fantastic additions. For a spicier kick, add a pinch of red pepper flakes. And if you’re feeling adventurous, try using different types of pasta – ditalini, orzo, or even broken spaghetti would work beautifully.

Serving suggestions are endless too! A crusty loaf of Italian bread is the perfect accompaniment for soaking up all that delicious broth. A sprinkle of freshly grated Parmesan cheese adds a salty, savory note. And for a complete meal, serve it with a simple side salad. I personally love to add a dollop of pesto on top just before serving for an extra burst of flavor. It elevates the soup to a whole new level!

This Italian noodle soup is more than just a recipe; it’s an experience. It’s about gathering around the table with loved ones, sharing stories, and enjoying a simple, delicious meal together. It’s about creating memories that will last a lifetime. And it’s about discovering the joy of cooking and sharing your creations with others.

I’m so excited for you to try this recipe and experience the magic of this soup for yourself. I’ve poured my heart and soul into perfecting it, and I truly believe you’ll love it as much as I do. So, gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any variations? What did your family think? What did you serve it with? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Don’t be shy – let me know what you think! I can’t wait to see your creations and hear all about your Italian noodle soup adventures. Happy cooking!

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