Description
Hey, kitchen friend! Ever need a dish that feels like warm sunshine and a fuzzy blanket rolled into one? This Manchego Tomato Broth Pasta Soup delivers slurpy, savory comfort with a sophisticated twist—thank you, nutty Manchego cheese! It’s brothy, rich, and laced with tiny pasta that soaks up every drop of tomato-kissed goodness. Best part? It comes together in 30 minutes with pantry staples. Whether you’re battling rainy-day blues or just need something soul-soothing and impressive, this is your new weeknight hero.
Ingredients
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1⅓ cups grated Manchego cheese
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2 tbsp olive oil
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4 garlic cloves, minced
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1 tsp salt + 1 tsp pepper
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¾ cup tomato paste
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2 tbsp cooking sherry (or 1 tbsp apple cider vinegar + 1 tsp maple syrup)
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8 cups low-sodium chicken or veggie stock
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4 cups ditalini, orzo, or small pasta
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Fresh parsley or basil, for topping
Instructions
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Sauté Base: Heat oil in a large pot. Add garlic, salt, and pepper. Cook 1 min until fragrant.
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Caramelize Tomato Paste: Stir in tomato paste. Cook 2–3 mins until brick red. Add sherry (if using), scrape bottom.
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Simmer: Add stock and bring to a boil. Add pasta. Reduce to a simmer and cook 8–10 mins until al dente.
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Cheese Time: Turn off heat. Stir in Manchego until melted. Let sit 5 mins. Adjust seasoning.
Notes
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Add chorizo, kale, or white beans for protein/greens.
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Swap Manchego for Pecorino if needed.
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Keep pasta separate if prepping ahead to avoid mush.
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Finish with lemon zest, pesto, or chili oil for extra flair.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 350 kcal per serving
- Carbohydrates: 34g
- Protein: 15g