Roasted Garlic Pasta Soup Recipe
How many of you enjoy a good homemade pasta soup? I know I do! When it comes to soups, I definitely prefer soups that have pasta in them along with a few veggies to give them added flavor. I’ve always found that soups & casseroles that contain pasta, quickly become comfort food for me.
Today’s guest post recipe is courtesy of Pasta Fits and it utilizes ditalini, peas, asparagus and various other veggies and spices. Doesn’t it look delicious? I’m printing out the recipe and adding it to my “must try” list for sure. I think it will be perfect for the upcoming winter season!
Roasted Garlic Pasta Soup Recipe
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
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). 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.
When garlic is cool enough to handle, squeeze out the garlic and discard the skins. Stir the garlic into the soup. 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. Divide between 4 bowls and sprinkle with parsley.
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