Name: Gluten Free Stelline Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 cups chicken stock or bone broth; 2 small-medium carrots, peeled and roughly chopped; 2 ribs celery, roughly chopped; 1 large shallot or small yellow onion, peeled and roughly chopped; 2 cloves garlic, peeled and smashed; 2-3 sprigs fresh thyme; 1 bay leaf; 1 parmesan cheese rind; drizzle extra virgin olive oil; to taste salt and pepper; 1/2 lemon; 8 oz gluten free stelline pasta (Jovial brand recommended); to serve freshly grated parmesan cheese

Description

A comforting gluten free soup made with fresh ingredients, perfect for any meal.

Ingredients

Scale

8 cups chicken stock or bone broth
2 small-medium carrots, peeled and roughly chopped
2 ribs celery, roughly chopped
1 large shallot or small yellow onion, peeled and roughly chopped
2 cloves garlic, peeled and smashed
2–3 sprigs fresh thyme
1 bay leaf
1 parmesan cheese rind
drizzle extra virgin olive oil
to taste salt and pepper
1/2 lemon
8 oz gluten free stelline pasta (Jovial brand recommended)
to serve freshly grated parmesan cheese

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Instructions

To a large soup pot or Dutch oven, add the chicken stock or bone broth, carrots, celery, onion, garlic, fresh thyme, bay leaf, parmesan cheese rind, extra virgin olive oil, salt, and pepper. Place a lid on top then turn the heat to high to bring the liquid to a boil. Once boiling, turn the heat down to low then simmer with the lid on for 20-30 minutes or until the vegetables are very tender.
Remove the thyme stems, bay leaf, and parmesan cheese rind then transfer the cooked vegetables into a blender. Add a ladleful of broth then blend until the vegetables are very, very smooth. Note: be sure to crack the lid of the blender open to allow steam to escape. Pour some or all of the pureed vegetables back into the soup then stir to combine. Alternatively, you can use an immersion blender to puree the vegetables in the pot.
Add a squeeze of fresh lemon juice — the soup shouldn’t taste lemony, just brightened — then taste and add additional salt and pepper to taste. Place a lid on top to keep the soup warm while you cook the pasta.
Cook the pasta in a pot of salted, boiling water according to package directions then drain and divide between bowls. Scoop the soup over the cooked pasta then serve with freshly grated parmesan cheese and freshly cracked black pepper.

Notes

For extra flavor, consider adding a splash of white wine while sautéing the vegetables.
This soup can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 15g
Cholesterol: 15mg