Soup is often paired with carb heavy side dishes, such as toasties, bread, cheese dippers and potatoes. While you can pair soup with side dishes, why not try adding pasta? This simple addition is not always the first thing that comes to mind, but it’s a very tasty ingredient for many different types of soups and can transform a light lunch into a filling dinner in no time!
Which Pasta is Good for Soup?
There are so many different variations and types of pasta to choose from. While pasta is a scrummy meal on its own, some variations are great for adding into certain soups and broths to bulk meals out. We have picked our top pasta variations to add into your soup for additional flavour:
Pasta Types for Soup
Spaghetti is one of the most popular pasta types to go into soup. Commonly found in Minestrone and Cream of Chicken, it’s simple, can be trimmed to various lengths, and adds sustenance without taking up too much space.
Mixed some spaghetti with Campbells Cream of Chicken soup, some chunky cut veggies and you’ve got a soup that will give you a warming, home comfort food feel.
Tortellini is the perfect soup ingredient if you fancy a twist to a hearty meal on a cold autumn evening. While not a traditional choice for soups, its thick texture and filled nature is perfect for simpler soup bases. Tortellini is traditionally filled with a mix of meat, cheese, egg and spices and served with a capron broth. You can change which type of tortellini you want to add into your soup depending on the flavour profile of your meal. For example, spinach and ricotta tortellini would complement a tomato-based soup perfectly.
Gnocchi is a popular Italian style pasta that is extremely scrummy and filling. Adding gnocchi to your soup will add a tasty pasta-inspired twist to a comfort food favourite. It is a quick way of bulking out any type of soup and adding additional flavour. Made with potatoes in the dough, as well as traditional pasta ingredients, gnocchi add an interesting, more complex texture to any soup dish.
Fusilli, or rotini as it is known in America, is one of the most popular dried pasta shapes in the UK. It’s readily available in most supermarkets and is excellent for adding in that carb-y touch to your warm winter’s broth. Alternatively, fusilli can also be extremely tasty when accompanied by tomato soup, carrots, celery, mushrooms and other veggies for a spin on a classic Bolognese.
Tiny Pasta for Soup
Orzo is very easy and quick to cook, usually taking around 8 to 10 minutes. With a similar appearance to grains like barley and rice, it is always on the smaller side for pasta. This tiny pasta variation is great if you’re looking to add some weight to your soup, but still looking for a light meal.
Fregola is a small, pearl–shaped pasta type that comes from Sardinia. Because of this shape and texture, it is often called ‘Italian Couscous’. Due to the soft nature of fregola, it has a risotto-like texture when added to soup. For this reason, it is often better added to cream–based soups like mushroom or celery. With its tasty texture and small shape that makes it very versatile, you can eat fregola hot or cold.
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