Roasted Garlic Pasta Soup

This bright and delicious pasta soup is packed with spring vegetables and fresh flavors. Use it as a starter at dinner or make it ahead to enjoy at lunch.

Roasted Garlic Pasta Soup

Prep Time

5 minutes

Cook Time

40 minutes

Serves

4 people

This bright and delicious Roasted Garlic Pasta Soup is packed with spring vegetables and fresh flavors. Use it as a starter at dinner or make it ahead to enjoy at lunch. It’s made with ditalini pasta (pictured above).

Courtesy of Pasta Fits.

Ingredients

  • 2 heads (about 4 ounces) garlic
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup (2 ounces) onions, finely chopped
  • 1/2 cup (2 ounces) carrots, finely chopped
  • 1/4 cup (1 ounces) celery, finely chopped
  • 1/2 teaspoon thyme leaves
  • 1 qt. (32 ounces) no sodium added chicken stock
  • 1/2 cup (2 ounces) ditalini
  • 1 cup (4 ounces) peas
  • 1 cup (4 ounces) asparagus, cut into 1/2-inch pieces
  • 2 tablespoons parsley, finely chopped

Preparation

  • 1 Preheat oven to 350ºF. Slice the garlic heads in half along their equators. Place together in a large piece of foil. Wrap tightly and roast until softened and golden brown (about 30 minutes).
  • 2 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.
  • 3 When garlic is cool enough to handle, squeeze out the garlic and discard the skins. Stir the garlic into the soup.
  • 4 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.
  • 5 Divide between 4 bowls and sprinkle with parsley.

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