Vegetable Soup with Anelletti

Vegetable Soup with Anelletti


For 4 Person(s)

For the Soup:

  • 2 tablespoons extra virgin olive oil
  • 2 medium carrots, cut into a 1/4 inch dice
  • 2 celery stalks, cut into a 1/4 inch dice
  • 1 small onion, cut into a 1/4 inch dice
  • 14 1/2 petite diced tomatoes or 1 cup tomato purée
  • 6 cups chicken broth or 6 cups water and 1 chicken bouillon cube
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 8 ounces Anelletti Pasta (See link below to get the Anelletti)


  1. Vegetable Soup with Anelletti .



Recipe Notes

Anelletti Pasta available HERE!

Put a stock pot over a medium flame and heat the oil.

Add the carrots, onions and celery and cook until soft, about 5-7 minutes. Season with salt and pepper.

Add in the can of petite diced tomatoes or the passata and cook for another 5-7 minutes.

Add 6 cups of water and the bouillon cube or the 6 cups chicken broth and bring to a boil.

Add in the broccoli and cauliflower and return the pot to a boil. Cook until tender, about 5 minutes.

Drop the pasta into a separate pot of salted boiling water. Cook for about 8 minutes. The pasta will still be slightly hard.

*the pasta will keep cooking in the soup, so you don’t want to overcook it before mixing it together.

Drain and add the pasta to the soup pot. Boil for 1-2 minutes and serve in warm bowls with a sprinkle of grated cheese.

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