Description
Ditalini pasta, small tube-like shapes, embodies the essence of Italian pasta tradition. Originating from Italy, this pasta type has found its way into numerous dishes, ranging from soups to salads. Its name, translating to “little thimbles,” reflects its unique shape and size, making it perfect for a variety of recipes.
Ingredients
Classic Ditalini Pasta Soup:
1 cup ditalini pasta
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 stalks celery, diced
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon Italian seasoning
Salt and pepper, to taste
Grated Parmesan cheese, for serving (optional)
Instructions
Prep the Vegetables:
Wash and dice the carrots and celery.
Finely chop the onion.
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and celery.
Sauté for about 5 minutes, or until the vegetables are softened.
Add Broth and Tomatoes:
To the pot, add the vegetable broth and the can of diced tomatoes (with their juice).
Stir to combine.
Season the Soup:
Sprinkle in the Italian seasoning.
Season with salt and pepper to taste.
Stir well.
Cook the Ditalini Pasta:
Add the ditalini pasta to the pot.
Bring the soup to a boil, then reduce the heat to a simmer.
Let it cook for about 10-15 minutes, or until the pasta is tender.
Adjust Seasonings:
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve:
Ladle the soup into bowls.
If desired, sprinkle grated Parmesan cheese over each serving for added flavor.
Enjoy:
Serve the Classic Ditalini Pasta Soup hot, with a side of crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: PASTA
- Method: Boiling
- Cuisine: ITALIAN
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: ditalini pasta recipes