Here’s a cozy, comforting Ditalini Soup—a simple Italian-style soup that’s hearty, flavorful, and perfect for any season 🍲
Ditalini Soup
Serves 4–6
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 (14–15 oz) can diced tomatoes
- 4 cups chicken or vegetable broth
- ¾ cup ditalini pasta
- 1 can (15 oz) cannellini or great northern beans, drained & rinsed
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- Optional: fresh spinach or kale, Parmesan cheese
Instructions
- Sauté vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds. - Build the soup
Stir in diced tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. - Add pasta & beans
Stir in ditalini pasta and beans. Reduce heat and simmer 10–12 minutes, until pasta is tender. - Finish
Add spinach or kale if using and cook 1–2 minutes until wilted. - Serve
Ladle into bowls and top with grated Parmesan.
🍞 Serving Ideas
- With crusty bread or garlic toast
- Add cooked sausage or ground beef for extra protein
- Drizzle with olive oil or pesto before serving
💡 Tip: Cook pasta separately if you plan on leftovers—it keeps the soup from soaking up too much broth.
If you want, I can also share:
- creamy ditalini soup
- Italian wedding–style version
- slow cooker method
Just let me know 😊
