We’re celebrating soup month with this Pasta e Fagioli soup recipe. Soup is one of those recipes that is pretty hard to mess up. It gives us much grace. But, if you’ve been making soups for awhile, maybe you’re looking to up your soup game? Here are a few ideas to take your soup to the next level.
Throw in the rind of your parmesan cheese.
The outer edge of Parmesan cheese hardens over time, but it still contains full flavor. Plus, it contributes 3/4 secrets to an amazing soup: salt, fat and acid (thanks to the dairy content). Simply toss the rind into the soup and simmer along with the other ingredients. When the soup is done, the Parmesan rind may have simply dissolved, great! If there’s still some left, and it’s soft enough, slice it up and toss back into the soup (or nibble away).
Roast Your Veggies First
This works especially well if you plan on blending your veggies, for example, butternut squash soup. Roast them for half the amount of time you normally would, then mix them into a warm pot of broth.
Your soup will not only be more flavorful, but you’ll gain the nutrients from bone both + and control your sodium content with DIY stock. We love to use our instant pot to make stock after roasting whole chickens. A good instant pot stock takes a quarter of the time compared to broth on the stovetop.
You’ll love how quickly this Pasta Fagioli soup comes together, plus serves as a great freezer meal as well!
Check out our other favorite soup recipes: