Soup Pasta

There are hundreds of different varieties of pasta that may be added to soups; traditional shapes include melon seeds, rings, hoops and tubes, whilst more modern creations offer cogs, boots, letters, hats and wheels.

This type of pasta may either be cooked in the soup or broth itself, or boiled in water and added to the soup when cooked. The latter method is often preferable when making clear broths or soups, as the starch released by the pasta whilst it cooks can cause them to become cloudy.

In general, the smaller, finer pasta shapes such as anellini and stelline are used in light or broth-based soups, whilst the larger ones (farfalline, conchigliette and so on) are perfect for minestrone or other hearty soups, or for pasta salads.