While I will always recommend a homemade broth from scratch, the kind that starts with fresh water, cut vegetables, a whole chicken, loads of aromatics, and at least 3 hours to spare, sometimes time is short or circumstances just don’t permit. So when a quick “homemade” soup is needed, this is my tried and true go-to. With just a few ingredients and quality store-bought broth, you can make a speed-scratch soup in about 20 minutes. Today, we’ll keep it simple with a strong broth base, perfect with small pasta like ditalini and Parmesan cheese; or feel free to build upon this broth as desired. Bookmark this recipe for when a sudden onset of a cold hits and soup is desired rather quickly.
What You’ll Need:
This recipe uses a combination of chicken and vegetable broth, however, feel free to use just one kind, depending on what you prefer. Scaling it up or down, as desired.
- 2 (32-ounce) boxes organic chicken broth
- 1 (32-ounce) box organic vegetable broth
- 2 cloves garlic, lightly crushed
- A bouquet garni of peppercorns, dried or fresh herbs (like basil, bay leaf, parsley and oregano) – be generous! If you don’t make an herb bundle, simply strain the broth at the end into another pot.
- Salt to taste
- Small pasta (like ditalini, elbow macaroni, small shells)
- Optional: precooked shredded chicken and/or steamed vegetables
How to Prepare
Step 1: Prepare the Broth
- In a large pot, combine the chicken and vegetable broth.
- Add the crushed garlic cloves to the pot.
- Season the broth with a bouquet garni of peppercorns and dried herbs (bayleaf, basil, oregano, parsley). This will add full flavor to your soup. Be generous!
- Fine sea salt, to taste
Step 2: Bring to a Simmer
Place the pot over medium heat and bring to a full boil, then reduce the broth to a gentle simmer. This allows the flavors of the garlic and herbs to permeate the broth. Simmer for at least 20 minutes, or a little longer.
Step 3: Prepare the Pasta
While the broth simmers, cook your small pasta according to the package instructions. Drain and rinse briefly with cold water to remove a bit of the excess starch. Drizzle a scant amount of olive oil on the pasta to prevent sticking.
Step 4: Serve
The secret to a perfect broth-based soup with pasta, is to keep the pasta separate from the broth until serving. This way, each bowl will have freshly cooked pasta that doesn’t get overcooked. When you’re ready to serve, add a portion of the cooked pasta and ladle the hot broth into bowls.
Step 5: Reheating Tips
If you have leftover soup, store the broth and pasta separately. To reheat, simply add a portion of the pasta to the amount of broth you are reheating. Allow it to simmer for a few minutes until heated through.
If you are looking to make a true made from-scratch broth, see my recipe below. This is my favorite broth to make, but it does require a little time, so plan ahead. It freezes really well, too.
A semi-homemade soup is not only easy and quick to prepare, but it also offers a chance to customize flavors to your liking. Feel free to add in any veggies you have on hand, or even cooked and shredded chicken for extra protein. The next time you’re in need of comfort food, this speed-scratch soup will surely hit the spot.
Share Your Creation with Me!
If you give this soup a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
Disclosure: As an Amazon Associate, CTS independently selects any products linked and may earn a commission on qualifying purchases.
Ingredients
- 2 32 oz. Boxed organic chicken broth See notes
- 1 32 oz. Boxed organic vegetable broth See notes
- 2 garlic cloves, lightly smashed
- Bouquet garni of dried herbs (like basil, parsley, oregano, bay leaf and peppercorns) Be generous! See notes.
- Fine sea salt, to taste
- Small cooked pasta (ditalini, elbows, soup shells, pastina, etc.)
Instructions
- In a large pot, combine the chicken and vegetable broths.
- Add the lightly crushed garlic cloves.
- Season the broth with a bouquet garni of peppercorns and dried or fresh herbs. See notes for alternate method. Salt to taste.
- Bring to a boil, then reduce to a simmer. Simmer for at least 20 minutes, or slightly longer, to allow the flavors to come together. Taste and adjust seasonings. Once the flavor is to your liking, discard the garlic and herbs.
- In the meantime, if using small pasta, bring a medium pot of water to a boil. Generously salt and cook the pasta. Drain and briefly rinse to remove some of the starch. Keep the pasta separated, see notes, adding desired portion to each serving bowl. Ladle with hot broth.
Notes
- Gather desired herbs, be generous.
- Place them in a small muslin bag, an empty unbleached teabag, or wrap them in cheesecloth;
- Tie the bundle securely with kitchen twine to keep the herbs contained during cooking
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