Cheese-filled pasta soup
When I don't have much time and want something warm and comforting, I make this soup with filled pasta. I've come to prepare it quite often, especially when I have zucchini and a ripe tomato on hand. The cheese-filled pasta gives it substance, and the other ingredients are easy to find. It's the kind of recipe that doesn't keep you in the kitchen for long, nor does it complicate your life with complicated techniques.
Quick Info
Total time: about 35 minutes
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 3-4
Difficulty: easy
Recipe type: soup, suitable for lunch or a light dinner
Ingredients
150 g cheese-filled pasta
1 tablespoon olive oil
1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1 large tomato, diced
1 zucchini, diced
1.5 liters of water
Preparation method
1. In a suitable pot, heat a tablespoon of olive oil over medium heat. Add the finely chopped red onion and sauté for two minutes, just until it becomes translucent.
2. Add the chopped garlic and oregano. Stir and let it cook for about a minute, no more, to avoid burning the garlic.
3. Add the diced zucchini. Stir occasionally to soften it slightly, about 5-6 minutes. The zucchini will change color and soften, but should not be mushy.
4. Add the diced tomato, then pour in 1.5 liters of water. Stir, then increase the heat and wait for the soup to boil.
5. When it boils, reduce the heat to low and let the pot simmer, partially covered, for 20 minutes. The vegetables cook slowly, and the soup gains more flavor.
6. Finally, add the filled pasta directly into the soup. The cooking time depends on what is written on the package, usually 6-7 minutes. Be careful not to let them cook too long to avoid them falling apart.
7. Turn off the heat when the pasta is ready and serve while still warm.
Why I make this recipe often
It's the kind of soup that is quick to make and doesn't require many expensive or hard-to-find ingredients. The filled pasta transforms a simple soup into a more filling meal. Plus, you can easily juggle with what you have in the fridge without changing the basic flavor too much. I especially prefer it in the evening when I want a light meal that satisfies hunger.
Tips and Variations
Tips
If you have a well-ripened tomato, the soup will taste better. Cut the vegetables as evenly as possible so they cook at the same time. For the filled pasta, read the instructions on the package carefully, as some varieties require more or less cooking time.
Substitutions
You can use white or yellow onion if you don't have red onion. If you don't have zucchini, regular courgette works too. Oregano can be replaced with dried basil or, if you have it, fresh added at the end. If you don't have cheese-filled pasta, you can try other types of filled pasta, but the final taste will change.
Variations
You can add diced carrot or a bit of bell pepper, especially if you want a more colorful soup. With fresh herbs at the end (chopped parsley), the soup becomes more aromatic. If you want a denser soup, you can add a small potato, diced, along with the zucchini.
Serving Ideas
Serve hot, with a little freshly ground pepper on top. If you want something extra, a teaspoon of grated Parmesan can be added directly to the bowl. It also goes well with fresh bread or simple croutons.
Frequently Asked Questions
1. Can I use dry pasta instead of filled pasta?
Yes, but you need to adjust the cooking time and keep in mind that the soup will be less filling and won't have the same taste.
2. Is it okay if the tomato is not very ripe?
It works, but the taste won't be as pronounced. You can compensate with a bit of tomato paste, but it's not essential.
3. Can the soup be made without zucchini?
Yes, the soup can be made without zucchini, but the texture and taste will be slightly different. You can add more vegetables if you want.
4. What kind of filled pasta do you recommend?
Any type of cheese-filled pasta, such as tortellini or ravioli. They should be fresh or semi-fresh from the supermarket, not the very dry kind.
5. Can the soup be made in advance?
Yes, but the filled pasta can become soggy if it sits too long in the liquid. It's best to add the pasta only before serving.
Nutritional Values
Estimate for one serving (out of four):
Calories: approximately 220 kcal
Protein: 8-10 g
Carbohydrates: 35-40 g
Fats: 5-7 g
The values are indicative and can vary depending on the type of pasta and the exact amount of oil or vegetables used. If you add more pasta or choose richer ones, the calories increase.
Storage and Reheating
The filled pasta soup does not store well, as the pasta tends to absorb the liquid and become soft. If you know you'll have leftovers, it's better to boil the pasta separately and add it only when reheating the soup. In the fridge, the soup lasts a maximum of 2 days in a container with a lid. Reheat over low heat, just enough to make it hot, but without boiling the pasta for too long.
This is the recipe I make when I want something quick, tasty, and easy to customize based on what I have in the fridge. It doesn't involve complicated steps, and the ingredients are easy to find.
When I don't have much time and want something warm and comforting, I make this soup with filled pasta. I've come to prepare it quite often, especially when I have zucchini and a ripe tomato on hand. The cheese-filled pasta gives it substance, and the other ingredients are easy to find. It's the kind of recipe that doesn't keep you in the kitchen for long, nor does it complicate your life with complicated techniques.
Quick Info
Total time: about 35 minutes
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 3-4
Difficulty: easy
Recipe type: soup, suitable for lunch or a light dinner
Ingredients
150 g cheese-filled pasta
1 tablespoon olive oil
1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1 large tomato, diced
1 zucchini, diced
1.5 liters of water
Preparation method
1. In a suitable pot, heat a tablespoon of olive oil over medium heat. Add the finely chopped red onion and sauté for two minutes, just until it becomes translucent.
2. Add the chopped garlic and oregano. Stir and let it cook for about a minute, no more, to avoid burning the garlic.
3. Add the diced zucchini. Stir occasionally to soften it slightly, about 5-6 minutes. The zucchini will change color and soften, but should not be mushy.
4. Add the diced tomato, then pour in 1.5 liters of water. Stir, then increase the heat and wait for the soup to boil.
5. When it boils, reduce the heat to low and let the pot simmer, partially covered, for 20 minutes. The vegetables cook slowly, and the soup gains more flavor.
6. Finally, add the filled pasta directly into the soup. The cooking time depends on what is written on the package, usually 6-7 minutes. Be careful not to let them cook too long to avoid them falling apart.
7. Turn off the heat when the pasta is ready and serve while still warm.
Why I make this recipe often
It's the kind of soup that is quick to make and doesn't require many expensive or hard-to-find ingredients. The filled pasta transforms a simple soup into a more filling meal. Plus, you can easily juggle with what you have in the fridge without changing the basic flavor too much. I especially prefer it in the evening when I want a light meal that satisfies hunger.
Tips and Variations
Tips
If you have a well-ripened tomato, the soup will taste better. Cut the vegetables as evenly as possible so they cook at the same time. For the filled pasta, read the instructions on the package carefully, as some varieties require more or less cooking time.
Substitutions
You can use white or yellow onion if you don't have red onion. If you don't have zucchini, regular courgette works too. Oregano can be replaced with dried basil or, if you have it, fresh added at the end. If you don't have cheese-filled pasta, you can try other types of filled pasta, but the final taste will change.
Variations
You can add diced carrot or a bit of bell pepper, especially if you want a more colorful soup. With fresh herbs at the end (chopped parsley), the soup becomes more aromatic. If you want a denser soup, you can add a small potato, diced, along with the zucchini.
Serving Ideas
Serve hot, with a little freshly ground pepper on top. If you want something extra, a teaspoon of grated Parmesan can be added directly to the bowl. It also goes well with fresh bread or simple croutons.
Frequently Asked Questions
1. Can I use dry pasta instead of filled pasta?
Yes, but you need to adjust the cooking time and keep in mind that the soup will be less filling and won't have the same taste.
2. Is it okay if the tomato is not very ripe?
It works, but the taste won't be as pronounced. You can compensate with a bit of tomato paste, but it's not essential.
3. Can the soup be made without zucchini?
Yes, the soup can be made without zucchini, but the texture and taste will be slightly different. You can add more vegetables if you want.
4. What kind of filled pasta do you recommend?
Any type of cheese-filled pasta, such as tortellini or ravioli. They should be fresh or semi-fresh from the supermarket, not the very dry kind.
5. Can the soup be made in advance?
Yes, but the filled pasta can become soggy if it sits too long in the liquid. It's best to add the pasta only before serving.
Nutritional Values
Estimate for one serving (out of four):
Calories: approximately 220 kcal
Protein: 8-10 g
Carbohydrates: 35-40 g
Fats: 5-7 g
The values are indicative and can vary depending on the type of pasta and the exact amount of oil or vegetables used. If you add more pasta or choose richer ones, the calories increase.
Storage and Reheating
The filled pasta soup does not store well, as the pasta tends to absorb the liquid and become soft. If you know you'll have leftovers, it's better to boil the pasta separately and add it only when reheating the soup. In the fridge, the soup lasts a maximum of 2 days in a container with a lid. Reheat over low heat, just enough to make it hot, but without boiling the pasta for too long.
This is the recipe I make when I want something quick, tasty, and easy to customize based on what I have in the fridge. It doesn't involve complicated steps, and the ingredients are easy to find.