Conchigliette Soup | Easy Pasta Recipes

Conchigliette Soup | Easy Pasta Recipes

An incredibly speedy soup that has a wonderful, fresh flavour, yet is made almost entirely from ingredients found in the store-cupboard. Enjoy a taste of summer all year round. You may also listen to the recipe by pressing the play button below:
Sprinkle with Parmesan, then serve
Sprinkle with Parmesan, then serve
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Easy Recipes, Pasta, Soups
Cuisine Italian
Servings 4
Calories 90 kcal

Ingredients
  

  • 1 tbsp (15ml) Olive oil
  • 1 finely chopped Onion
  • 2 cloves, finely chopped Garlic
  • 2 red chillies, thinly sliced into rings Chillies
  • 4 slices smoked streaky bacon, finely chopped Bacon
  • 1 tsp fresh marjoram or Oregano
  • 400 g (tinned artichoke hearts in water, drained and quartered) Artichoke
  • 100 g frozen Peas
  • 1.25 litres Chicken stock
  • 75 g (dried pasta shapes, such as conchigliette or gnocchetti) Pasta
  • Sea Salt
  • Freshly ground Black Pepper
  • Freshly grated cheese Parmesan

Instructions
 

  • Conchigliette Soup Heat the oil in a large saucepan, add the onion, garlic, chillies and bacon, and cook for 4-5 minutes until golden.
  • Add the marjoram or oregano, artichokes and peas and stir-fry for 2 minutes. Add the stock, bring to a boil, then simmer for 10 minutes.
  • Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet.
  • Drain the pasta and add it to the soup. Season the soup to taste and divide between 4 bowls. Sprinkle with Parmesan, then serve. Sprinkle with Parmesan, then serve
Keyword Chicken recipes, Pasta recipes, Soup recipes, Under 30 min