Description
This Ditalini Pasta Recipe with Chicken Broth is a warm and comforting soup made with tender Ditalini pasta, savory chicken broth, and a mix of vegetables. Perfect for a cozy meal, it’s quick to prepare, hearty, and packed with flavor that will satisfy the whole family.
Ingredients
Scale
- 8 oz Ditalini pasta
- 4 cups chicken broth (preferably low-sodium)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 cup cooked chicken (optional, shredded)
- Fresh parsley or basil for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery, and cook for about 5 minutes until softened.
- Simmer the Broth: Add the chicken broth, dried thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to blend the flavors.
- Cook the Pasta: Add the Ditalini pasta to the simmering broth and cook according to package directions, usually 8-10 minutes.
Notes
- For extra flavor, you can add a splash of white wine to the broth before simmering.
- This recipe is versatile: feel free to add more vegetables such as spinach or zucchini.
- To keep the pasta from becoming mushy, you can cook the Ditalini pasta separately and add it to the soup just before serving.
- Leftovers can be stored in the fridge for 2-3 days, but the pasta may absorb some of the broth, so you might need to add a bit more broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
Nutrition
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g