Carrot and Pasta Soup

Guest author: Ellen Ferlazzo
Website: Cheap Cooking

One of our family favorites is this very simple soup. Look for little tiny pasta shapes: pastine, acini di pepe (peppercorn sized), or little alphabet pastas. My kids and any visiting children have always loved this simple soup. Our favorite little pasta is acini de pepe, which we’ve somehow nicknamed frog eyes. So we usually call this Frog Eye Soup but perhaps that would turn some folks off. We usually serve with simple grilled cheese sandwiches.

Carrot and Pasta Soup

8 cups homemade chicken broth
2 carrots, peeled and sliced thinly
3/4 cup small pasta (the smaller the better!)
1/2 tsp parsley
1/2 tsp marjoram
1/2 cup grated Parmesan

Put the sliced carrots in the chicken broth and bring to a boil. Turn the heat down and cover, simmering for 8 minutes.

Add the pasta and cook uncovered until done (however long your pasta needs to cook).

Stir in the herbs and the Parmesan. Serve with extra grated Parmesan at the table, if desired.

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