Italian Soup with Fine Pasta
8 servings
20 minutes
The 'Italian' soup with small pasta is the embodiment of cozy comfort and sophistication of Italian cuisine. It is based on a delicate chicken broth enriched with the aromas of onion, carrot, and tomatoes. The addition of ptitim and red lentils gives the soup a unique texture, while fresh herbs, bay leaves, and spices reveal depth of flavor. Grated parmesan sprinkled on top melts into a soft, rich consistency. This soup is an ideal choice for cozy family dinners, warming on cool days and delighting with its rich taste. Italians appreciate it for its simplicity in preparation and harmonious combination of ingredients that make the dish both hearty and light.
1
Peel the tomatoes.
- Tomatoes: 3 pieces
2
Fry the onion and chopped carrot.
- Onion: 1 piece
- Carrot: 1 piece
3
Boil chicken broth. Take out the chicken and chop it finely.
- Chicken broth: 2400 ml
4
Add all ingredients to the broth and boil for 15 minutes.
- Ptitim (Israeli couscous): 150 g
- Red lentils: 50 g
- Basil: to taste
- Parsley: to taste
- Bay leaf: to taste
- Ground black pepper: 1 teaspoon
- Salt: 1 teaspoon
5
Add chicken to the soup and cook for 10 minutes on low heat.
- Chicken broth: 2400 ml
- Grated Parmesan cheese: 200 g
6
Serve the soup sprinkled with greens and cheese.
