This rustic Italian-inspired soup combines the comfort of creamy potato and lentil bases with the satisfying crunch of fried macaroni pieces. The dish layers flavors through a savory meat stock, tender vegetables like celery and peas, and a rich finish of butter and cream. It’s a perfect weeknight meal that feels indulgent yet wholesome, offering a wonderful texture contrast between the soft broth and the toasted pasta. Ideal for chilly evenings or when you crave a hearty, home-style dinner that brings warmth to the table.
Fried Pasta Soup
Description
This rustic Italian-inspired soup combines the comfort of creamy potato and lentil bases with the satisfying crunch of fried macaroni pieces. The dish layers flavors through a savory meat stock, tender vegetables like celery and peas, and a rich finish of butter and cream. It&# 226;ÂÂs a perfect weeknight meal that feels indulgent yet wholesome, offering a wonderful texture contrast between the soft broth and the toasted pasta. Ideal for chilly evenings or when you crave a hearty, home-style dinner that brings warmth to the table.Ingredients
Directions
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Rinse the dried lentils and place them in a small pot. Cover with water and boil until very soft, about 15-20 minutes. Drain well.
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In a separate large pot, melt 1 tablespoon of butter over medium heat. Add the drained lentils and 2 tablespoons of cream, stirring to combine. Gradually ladle in 1 cup of the hot stock, stirring constantly.
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In another large pot, melt the remaining 1 tablespoon of butter. Add the diced potatoes, chopped celery stalks, and lettuce. Sauté for 5 minutes until slightly softened.
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Add the remaining 3 cups of stock to the vegetable pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
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Meanwhile, cook the macaroni in a separate pot of boiling salted water until al dente. Drain and rinse with cold water to stop cooking.
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Heat a small amount of oil or butter in a skillet. Fry the cooked macaroni pieces until golden and crispy. Remove and set aside on paper towels.
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Stir the peas and celery leaves into the simmering vegetable soup. Cook for 2 more minutes until peas are heated through.
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Whisk the egg yolks with a splash of the hot soup broth to temper them, then slowly stir this mixture back into the main pot off the heat to thicken slightly.
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Ladle the hot soup into bowls and top with the fried macaroni pieces. Serve immediately.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 787.6kcal
- % Daily Value *
- Total Fat 24.7g38%
- Saturated Fat 13.2g66%
- Cholesterol 53.8mg18%
- Sodium 162.1mg7%
- Total Carbohydrate 128.1g43%
- Dietary Fiber 9.3g38%
- Sugars 2.0g
- Protein 22.7g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, use beef or chicken stock instead of vegetable stock.
You can substitute the macaroni with small shell pasta or elbow noodles, but ensure they are cut into smaller pieces if using large shapes to get the fried texture.
To make this dish dairy-free, omit the cream and egg yolks, and use olive oil instead of butter for frying the pasta.
The lentils provide a creamy base; if you prefer a smoother soup, you can blend half of the lentil mixture before adding it to the vegetables.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock if it thickens too much.
For extra protein, add diced ham or cooked sausage to the vegetable base while sautéing.
