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Pasta soups are the ultimate comfort food in a bowl, combining the texture and pleasure of pasta shapes with the warmth and flavor of broth, often including nutritional vegetables, savory cheese, filling beans, or hearty meat. From flavorful versions classic Italian soups, like Tuscan minestra, to seasonal variations of vegetable soups, like a minestrone with fall root vegetables, here are a dozen ways to simmer pasta in broth for a fresh new soup.
Italian Wedding Lasagna Soup
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
This lasagna soup layers noodles, meat, cheese, and spinach in a cozy chicken broth soup.
Fire-Roasted Pasta e Fagioli
Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
This traditional Italian soup calls for ditalini pasta and borlotti or red kidney beans, along with charred tomatoes and peppers, salty pancetta, and bright, herbal basil.
Spring Minestrone with Grated Egg Pasta
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Stir tender grattini pasta into a simmering vegetable broth with asparagus, cannellini beans, fresh sugar snap peas, sweet peas, spinach, and fresh dill fronds for a soup perfect for a chilly early spring day.
Tomato Chicken Pasta Soup
Food & Wine / Photo by Rachel Marek / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco
Boil ditalini pasta in a tomato-based broth with slices of boneless skinless chicken thighs for this one-hour recipe.
Chicken-Orzo Soup with 10 Vegetables
Chef Hugh Acheson chooses turnip, sweet onion, fennel, carrot, celery, green beans, cherry tomatoes, and frozen peas, arugula, and basil for this nutrition-packed chicken soup with boiled and drained orzo.
Summer Vegetable Soup with Carrot Top-Pumpkin Seed Pistou
Vary the vegetables as the seasons change for this tomato-based soup that starts with carrots, fennel, green beans, leek, zucchini, cranberry beans, and ditalini pasta, and top it with a carrot top pistou.
Spinach and Egg-Drop Pasta Soup
1990 F&W Best New Chef Tom Valenti says this simple, rustic soup uses solid homemade stock to amplify whatever you have on hand — in this case, garlic, spinach, eggs, and Parmigiano-Reggiano cheese, with tubetti, ditali, or another small pasta.
Fava Bean Pasta e Fagioli
Mike Lata replaces borlotti or cannellini beans with fresh fava beans in the spring, and rounds out this soup with tubetti and savory bacon slices.
Tuscan Kale and Squash Minestra
Simmer this light Italian vegetable soup with ditalini or tubettini pasta and navy beans for a heartier fall meal.
Tomato Soup with Chickpeas and Pasta
Ditalini or other small pasta bolster this soup flavored from high-quality canned tomatoes like San Marzano.
Sicilian Meatball Soup
Add small pasta shells or other small macaroni to this zucchini and tomato soup with savory beef meatballs.
Root Vegetable Minestrone
Pack a Dutch oven with carrots, parsnips, broccoli stems, and squash, simmer them with chicken broth and finish the soup with toasted pasta, lima beans, and grated pecorino cheese.