SAEDNEWS: Macaroni soup is a popular and nutritious dish made with pasta, fresh vegetables, and chicken broth. It’s an excellent choice for a cozy dinner on cool autumn evenings, a light iftar meal, or a simple appetizer.
According to Saednews, Macaroni and pasta have Italian roots, but the macaroni soup we know today in Iran is a flavorful combination of Eastern tastes and Western culinary traditions. Soup has always held an important place in Iranian cuisine and is commonly prepared with ingredients such as barley, noodles, eggplant, and lentils. Adding pasta to this tradition became popular thanks to the appeal of pasta's many shapes and sizes, especially among children.
Today, pasta soup is enjoyed in Iran and in many parts of the world under names such as “Pastina Soup” or “Pasta e Piselli,” with each region adding its own local ingredients and flavors. Its popularity comes from its simple preparation, affordable ingredients, and flexibility, allowing every family to adapt it to their own taste.
The quality of the ingredients plays an important role in making a delicious pasta soup. Here are the key ingredients and useful tips for choosing them.
Olive oil: Use mild extra-virgin olive oil to sauté the onions and vegetables. If you prefer a richer flavor, you can substitute butter, but olive oil is the healthier option.
Base vegetables — onion, leek, celery, and bell pepper: This combination creates the soup's aromatic foundation. Finely chop the onion so it blends easily into the soup. Leek and celery add distinctive aromas, while red bell pepper contributes beautiful color and natural sweetness. Always use fresh vegetables.
Garlic: Freshly crushed garlic can transform the flavor of the soup. If you have time, slice the garlic thinly and sauté it until lightly golden for a sweeter flavor.
Chicken stock: The star of the soup is a flavorful chicken stock. You can use a good-quality ready-made stock, but homemade stock is even better. If you have time, prepare it by simmering chicken with aromatic vegetables. Homemade stock gives the soup a much richer flavor than most commercial varieties.
Herbs — bay leaf and thyme: Bay leaf adds a distinctive aroma and should be removed before serving. Fresh thyme provides a warm, pleasant flavor. If fresh thyme is unavailable, use dried thyme, but reduce the quantity to about one-third.
Main vegetables — zucchini, green beans, and white beans: Cut the zucchini into small, even cubes so it cooks quickly and uniformly. Boil the green beans beforehand to help preserve their color and freshness. If using dried white beans, soak them overnight to significantly reduce cooking time. You can also substitute chickpeas or lentils for the white beans.
Small pasta: Small, shaped pasta is ideal for soup. The key is not to add too much pasta, as it can make the soup excessively thick. As a general guideline, about ½ cup of pasta is suitable for 6 cups of liquid.
Tomatoes and basil: Fresh tomatoes added a few minutes before the end of cooking bring a fresh flavor to the soup. Chopped basil adds the finishing aromatic touch.
Now that you know how to select the ingredients, it's time to start cooking. Follow these steps to prepare a delicious pasta soup that the whole family can enjoy. This recipe serves 4.
Place a large pot over medium heat and add 1 tablespoon of olive oil. Allow the oil to warm, then add the chopped onion. Sauté for about 3 minutes, until the onion becomes soft and translucent.
Add the chopped leek, celery, and red bell pepper. Cook for 8–10 minutes over medium-low heat. The vegetables should release their moisture and aromas while retaining their color. Stir occasionally to prevent them from sticking to the bottom of the pot.
Once the vegetables have softened, add the chopped garlic and sauté for just 1 minute, until fragrant. Avoid cooking the garlic for too long, as it can become bitter.
Slowly pour the chicken stock into the pot. Add the bay leaf, fresh thyme, and salt. Increase the heat and bring the soup to a boil.
Once the soup reaches a boil, add the diced zucchini, green beans, white beans, chopped tomatoes, and small shaped pasta.
Bring the mixture back to a boil, then reduce the heat and partially cover the pot. Let the soup simmer gently for about 10 minutes, or until the pasta and vegetables are fully cooked.
Avoid stirring the soup too frequently, as the pasta may break apart and become overly soft.
Once the soup reaches your desired consistency, remove the bay leaf.
Ladle the pasta soup into serving bowls and garnish with fresh basil leaves and a little grated Parmesan cheese. Parmesan gives the soup a wonderfully Italian character.
For a little extra heat, sprinkle freshly ground black pepper over the top before serving.
Caramelize the onions: If you have extra time, sauté the onions longer over low heat until they become golden and lightly caramelized. This adds considerably more depth to the soup.
Use Italian herbs: You can add a small amount of Italian herbs, such as oregano or rosemary, along with the thyme. This will intensify the soup's aroma.
Add shredded chicken: For a more substantial meal, add shredded cooked chicken during the final 5 minutes of cooking. This turns the soup into a hearty and satisfying complete meal.
Enhance the stock: If you're making homemade chicken stock, add a piece of carrot, a celery stalk, and a little bell pepper to give the soup a richer flavor base.
Adjust the consistency: If the soup becomes too thick after cooking, add a little hot water to loosen it. If it is too thin, adding and cooking a small amount of pasta can help thicken it naturally.
