The bulk of the ingredients are pureed, which gives this soup an amazingly creamy texture despite having zero cream, so it tastes really decadent, even though it’s not.
It’s also a perfect thing to make ahead. You basically do all of the steps EXCEPT adding the pasta. Then you can either leave the soup broth cool to room temp (if you’re serving later that day) or refrigerate (if you’re serving the next day or later in the week). And when it’s time to serve, just heat the broth up to a boil and then add the pasta until it’s cooked through. This is a great way to serve it because the flavors in the soup have time to mingle and get even better, yet the pasta is still nice and fresh in the soup.
[mpprecipe-recipe:6]
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