Grandma’s Little Soup.
Simple, creamy, enveloping, tasty.
Grandma’s Little Soup is a very simple dish to prepare, economical, creamy, warm, and enveloping, prepared this way it is very delicious and will win over everyone, both adults and children 🙂
It’s almost mid-March, but the temperatures here in Pompei, which were almost spring-like last week, have suddenly dropped with cold and very rainy days. With this sudden temperature change, the flu has also arrived 🙁 in fact, today in my house we are all under the weather, even Diego, my little dog, sneezes occasionally; it’s lunchtime, and what better to prepare than a good broth? Then I remembered the tasty pasta dish my mom made for me as a child, not just simple pasta in broth, but a super creamy and flavorful dish. I jumped downstairs and asked mom how she made it for me, and here I am, chopping vegetables and putting them to cook, blending everything (before the hand blender was not as common as it is now, and mom used to pass everything through the vegetable mill) cooking time for the pasta and here it is ready, Grandma’s Little Soup, a perfect recipe for cold autumn or winter days, a dish that warms the heart and wins over with its goodness.
Try also:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12 oz small pasta
- 1 large carrot
- 1 large potato (or 2 small ones)
- 1 onion (not too large)
- 1 stalk celery
- 1 parmesan rind
- 2 tbsp tomato sauce
- 6 cherry tomatoes
- to taste parsley
- 1 broth cube (preferably homemade)
- to taste grated parmesan
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 High-sided saucepan
- 1 Lid
- 1 Immersion blender
- 1 Chopping board
- 1 Knife
- 1 Peeler
- 1 Wooden spoon
Steps
Let’s prepare the broth.
Peel the potatoes, rinse them, and cut them into cubes.
Peel the carrot and cut it into cubes.
Clean the onion and chop it, also chop the celery stalk.
Lightly grate the hard part of the parmesan rind and cut it into cubes.
Put the chopped vegetables, carrot, and potatoes into a saucepan, add 6 cups of water, also add the parmesan rind cubes, tomato sauce, and broth cube, cover with a lid and bring to a boil.
From boiling, cook for 30 minutes at the lowest flame, always covered by the lid.
Meanwhile, chop some parsley and rinse and cut the cherry tomatoes into cubes.
After the broth cooking time, blend everything with an immersion blender (hand blender).
Put everything back on the heat, adjust the salt, add the chopped cherry tomatoes, a drizzle of oil, and a grind of pepper, check if it’s enough to cook the pasta and remain nice and creamy, otherwise add a bit of water, bring back to a boil and cook for another 10 minutes on low flame.
At this point, add the small pasta and chopped parsley, cook the pasta for the time indicated on the package.
Serve the pasta and everyone can add grated cheese as they like on their own plate.
Enjoy it immediately nice and steaming and creamy.
Grandma’s Little Soup is ready, enjoy your meal!
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