If freezing the soup for future use, cook the pasta only halfway. This will prevent the pasta from getting soggy.

Reviews
MMM!Just like my grandma used to make!
- samantha, New York

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Make this quick soup as a side dish for lunch or dinner or serve it as an appetizer.

 

Servings: Makes 12 (3/4-cup) appetizer servings.

Total: 35 mins

Rated:

 

 

Ingredients

2 teaspoons olive oil

6 cloves garlic, minced

1 1/2 cups coarsely shredded carrot

1 cup chopped onion

1 cup thinly sliced celery

1 32-ounce box reduced-sodium chicken broth

4 cups water

1 1/2 cups dried ditalini pasta

1/4 cup shaved Parmesan cheese

2 tablespoons snipped fresh parsley

 

Directions

1. In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, and celery; cook for 5 to 7 minutes or until tender, stirring occasionally. Add chicken broth and the water; bring to boiling. Add uncooked pasta; cook for 7 to 8 minutes or until pasta is tender.

2. To serve, top individual servings with Parmesan cheese and parsley. Makes 12 (3/4-cup) appetizer servings.

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