Roasted Garlic Pasta Soup
This bright and delicious pasta soup is packed with spring vegetables and fresh flavors. Use it as a starter at dinner or make it ahead to enjoy at lunch.
Roasted Garlic Pasta Soup
Prep Time 45 minutes
Servings 4 Servings
Ingredients
- 2 heads garlic about 4 oz.
- 2 Tbsp. extra virgin olive oil
- ½ cup/2 oz. finely chopped onions
- ½ cup/2 oz. finely chopped carrots
- ¼ cup/1 oz. finely chopped celery
- ½ tsp. thyme leaves
- 1 qt./32 oz. no sodium added chicken stock
- ½ cup/2 oz. ditalini
- 1 cup/4 oz. peas
- 1 cup/4 oz. asparagus cut into ½” pieces
- 2 Tbsp. finely chopped parsley
Instructions
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Preheat oven to 350ºF. Slice the garlic heads in half along their equator. Place together in a large piece of foil. Wrap tightly and roast until softened and golden brown (about 30 minutes).
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While the garlic is cooking, start the soup. Heat a soup pot over medium heat. Add the oil and sauté the onions, carrots, celery, and thyme until softened and just starting to brown (about 5 minutes). Add the stock. Taste and adjust seasoning with salt and pepper.
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When garlic is cool enough to handle, squeeze out the garlic and discard the skins. Stir the garlic into the soup.
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Add the ditalini and cook until al dente (about 10 minutes). Add the peas and asparagus and cook another 2 minutes or until crisp tender.
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Divide between 4 bowls and sprinkle with parsley.
Recipe Notes
An exclusive SharethePasta.org recipe.
