Cup Of Soup Recipe

sauté aromatics

Place a small saucepan over medium heat. Add 1 tablespoon olive oil and let it warm for about 20–30 seconds. Add the finely diced onion, carrot, and celery. Sauté, stirring frequently, for 3–4 minutes until the vegetables begin to soften and the onion turns translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the 2 cups of broth and 1 cup of water. Scrape any browned bits from the pan bottom with a spoon. Add the dried thyme, bay leaf (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to bring the liquid to a gentle simmer.

Once simmering, add the 2 tablespoons quick-cooking pasta (or rice). Stir, reduce heat to maintain a low simmer, and cook for 6–8 minutes (pasta) or 10–12 minutes (rice) until the pasta/rice is tender. If using slow-cooking pasta, follow packaging times but check for desired tenderness.

If using cooked shredded chicken or diced tofu, add the 1/2 cup now to warm through for the last 2–3 minutes of cooking so it doesn't dry out. Add the 2 tablespoons frozen peas in the final 1–2 minutes—no need to thaw—so they remain bright and tender.

Remove the saucepan from the heat. Discard the bay leaf. Stir in 1 tablespoon chopped fresh parsley, 1/2 teaspoon lemon juice (if using) and 1 tablespoon grated Parmesan (if using). Taste and adjust seasoning with up to another 1/4 teaspoon salt or additional pepper to taste.

Let the soup rest for 1 minute to cool slightly, then ladle into a pre-warmed cup or mug. Serve immediately with an optional extra sprinkle of parsley or Parmesan.