🧾 Ingredients
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1 tbsp olive oil
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1 small onion (finely chopped)
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2 cloves garlic (minced)
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1 carrot (small dice)
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1 celery stalk (chopped)
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1 cup crushed tomatoes
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4 cups vegetable or chicken broth
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1 cup small noodles or pasta (like ditalini or broken spaghetti)
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½ tsp dried oregano
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½ tsp dried basil
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Salt & black pepper to taste
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¼ cup cream or milk (optional for a smoother potage)
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2 tbsp grated Parmesan cheese
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Fresh parsley or basil for garnish
🍳 Instructions
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Sauté aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for about 4–5 minutes until softened. -
Add garlic & tomatoes
Stir in garlic and cook for 30 seconds. Add crushed tomatoes and cook for 2 minutes. -
Pour broth & season
Add broth, oregano, basil, salt, and pepper. Bring to a gentle boil. -
Cook noodles
Add pasta and cook according to package instructions (usually 8–10 minutes). -
Make it potage-style
For a creamier texture, stir in cream or milk. You can also blend ¼ of the soup and return it to the pot. -
Finish
Stir in Parmesan cheese and garnish with parsley or basil.
🍽️ Serving Ideas
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Serve with garlic bread 🥖
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Pair with a light salad like Caesar Salad
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Sprinkle extra Parmesan on top
⭐ Quick Tips
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Add shredded chicken or white beans for extra protein.
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Toss in spinach at the end for added nutrition.
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Use whole-wheat pasta for a healthier version.
If you’d like, I can also show you:
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A 15-minute ultra-quick version of this soup
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A creamy restaurant-style Italian potage 🍲
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A high-protein gym-friendly version.