There are nights when all I want is something warm, comforting, and easy to throw together. This one-pot orecchiette soup always hits the spot. It's full of flavor, nourishing, and makes me exhale the moment I sit down with a bowl.
I let the orecchiette simmer in a garlicky tomato broth that gets its depth from fire-roasted tomatoes, and a big handful of grated parmesan cheese. Right before dropping in the pasta, I blend up two cups of the broth and stir it right back in to give it a creamy backbone. The results are hearty but still light.
What is Orecchiette?
Orecchiette (pronounced oh-rek-kee-ET-tay) are small, round pasta shapes from southern Italy. Their name means "little ears," and their curved shape is perfect for catching broth, beans, and bits of grated cheese, making them ideal for hearty soups like this one.
Ingredient Details
This recipe comes together mostly from pantry staples. The onion, carrot, and celery create a classic base, the garlic and tomato paste deepen the flavor, and the white beans make it a little more filling.
A handful of spinach stirred in at the end adds color and freshness, but baby arugula or kale are great swaps, too.
A few Swaps if You're Missing Ingredients
This soup is super flexible.
- Can't find orecchiette? Use any small pasta, such as elbows, ditalini, or mini shells.
- Out of spinach? Try chopped kale or baby arugula.
- No cannellini beans? Go with great northern or navy beans.
- Only have regular diced tomatoes? They'll work fine. And if you are short on broth, mix water with tomato paste and salt; it will still taste rich and cozy.
Can I Make This Soup Ahead of Time?
Absolutely. The flavor actually gets better the next day. Just store it in an airtight container and hold off on adding the pasta until you're ready to serve (they tend to swell as they sit in the soup). Just cook the pasta separately, then add it in later.
If you are looking for more comforting soups, try my Healthy Tuscan Soup with Coconut Milk or Roasted Vegetable Soup with Lentils next.
If you give this orecchiette soup a try, I'd love to hear how it turned out! Leave a comment below and let us all know how you served it. Your kitchen twist always inso
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Orecchiette Soup with Spinach and White Beans
Description
Orecchiette Soup simmered in a tomato-Parmesan base with tender white beans and spinach. A vegetarian soup that's both light and nourishing.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (14.5 oz) can fire-roasted diced tomatoes
- Pinch of red pepper flakes (optional, to taste)
- 8 cups vegetable broth
- 2 cups of water
- 1 (15 oz) can cannellini beans, drained and rinsed
- 8 oz orecchiette pasta
- ½ cup finely grated Parmesan cheese, plus more for serving
- 4 cups fresh baby spinach
- Juice of ½ lemon
- Fresh basil or parsley, chopped, for garnish
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrot, and celery; season with salt and pepper to taste and cook for 5-7 minutes until softened. Stir in garlic, tomato paste, and red pepper flakes, and cook for 1-2 minutes until fragrant.
- Stir in fire-roasted tomatoes, broth, and beans. Season with a pinch more of salt and pepper. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.
- Ladle out about 2 cups of the soup (including some beans and vegetables) and blend until smooth. Return the purée to the pot and stir to combine (this gives the soup a naturally creamy texture).
- Bring the soup back to a gentle simmer and add the orecchiette. Cook uncovered, stirring occasionally, until the pasta is just al dente, about 10-12 minutes. If the soup thickens too much, stir in a splash of hot water or extra broth to loosen.
- Lower the heat to medium-low. Gradually stir in ½ cup grated Parmesan until melted and the broth turns creamy. Avoid boiling after adding the cheese.
- Stir in the spinach and cook until just wilted, about 1 minute. Add lemon juice and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and top with extra Parmesan, chopped basil or parsley, and a drizzle of olive oil if desired.
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