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This hearty cavatelli in broth takes basic stuff from your kitchen and turns it into a bowl of pure comfort. Sun-dried tomatoes, fragrant herbs, and velvety broth work together to create something that's fancy enough for guests but won't keep you slaving away in the kitchen.
I came up with this dish during one of those crazy weeks when I wanted something cozy but couldn't spend hours cooking. Now it's what I make when friends pop in without warning or when I need to feed myself something good after a tough day.
Ingredients
- Sun-dried tomatoes: The oil-packed kind gives you cooking fat and deep flavor in one go
- Shallots: They bring a milder, more elegant taste than regular onions
- Garlic: Nothing beats fresh cloves for that wonderful smell
- Dried herbs: A mix of oregano, fennel seeds, and thyme for that Italian vibe
- Red pepper flakes: Just enough to give a subtle warmth that won't burn your mouth
- Parmesan rind: Skip it if you want, but it really pumps up the savory goodness
- Cavatelli pasta: The little grooves catch all that tasty sauce perfectly
- Pacific Foods Herb & Roasted Garlic Creamy Plant-Based Broth: Adds thickness without any dairy
- Fresh kale: Packs in some good-for-you greens and nice texture
- Lemon juice: Wakes up all the flavors and cuts through the richness
Step-by-Step Instructions
- Get Your Flavorings Ready:
- Cut those shallots into thin slices and grate your garlic. Chop up the kale nice and small, then put it aside. Chopping it small helps it cook down fast and mix with the pasta better.
- Start Your Flavor Foundation:
- Grab that tasty oil from the sun-dried tomato jar and warm it up in a big pot over medium heat. Toss in your shallots and let them cook for 3-4 minutes until they go soft and see-through. Sprinkle some salt on them now to pull out water and boost flavor.
- Wake Up Those Spices:
- Throw in your oregano, fennel seeds, thyme and red pepper flakes, giving everything a good stir. The warmth will bring out all their good smells. Add your garlic and sun-dried tomatoes, and keep cooking for another 4-5 minutes. This really builds up the taste.
- Make Your Soup Base:
- Pour in the veggie stock and drop in that parmesan rind if you're using it. Turn up the heat a bit until you see gentle bubbles. The cheese bit will slowly melt into the liquid, making it silky and extra savory.
- Add The Pasta:
- Drop your cavatelli straight into the bubbling broth and let it cook for 5 minutes. It'll soak up all that good flavor as it softens. Toss in the kale and keep it going for another 3-4 minutes until the pasta still has a little bite to it. You don't want mushy pasta!
- Make It Rich And Tasty:
- Stir in the creamy plant broth or oat milk with gentle motions. Add salt and pepper until it tastes right to you. Take it off the heat and fish out the parmesan rind if you used one. The liquid should be a bit thicker now from the pasta starch.
- Add Some Zing:
- Squeeze in fresh lemon juice and taste again to see if it needs more seasoning. The tangy kick balances out the rich flavors and ties everything together. Don't skip this part, it makes a big difference!
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This soup always takes me back to winters at my grandma's house. She never threw away a parmesan rind, always saying it was her hidden trick for amazing soup. I thought she was just being thrifty until I made this without the rind once. Wow, what a difference that little piece of cheese makes in turning plain broth into something amazing.
Make It Your Own
Feel free to switch things up based on what's in your kitchen. Throw in some white beans for extra protein, or swap the kale for spinach if that's what you've got. The real magic is in that tasty broth, so even with changes, you'll still get that warm, comforting feeling.
Storage Tips
This pasta soup stays good in your fridge for about 3 days. The pasta will soak up more liquid the longer it sits, so when you heat it up again, just add a bit more broth or water to thin it out. I often make twice as much on purpose because it tastes even better the next day.
Serving Suggestions
Pair this cozy bowl with a simple arugula salad drizzled with lemon juice and olive oil to balance out the richness. Don't forget a chunk of crusty Italian bread to mop up all that yummy broth at the end.
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A soothing and filling dish that's both casual and fancy, just right for everyday dinners or when you want to impress your friends.
Frequently Asked Questions
- → Can I use a different pasta shape instead of cavatelli?
Sure! You can switch to other small shapes like orecchiette, shells, or farfalle. Keep an eye on the cooking time since different shapes cook differently.
- → How should I store leftovers?
Put the leftovers in a sealed container and keep them in the fridge for up to 3 days. The pasta might soak up extra broth, so add a little more liquid when reheating.
- → What can I replace kale with?
Spinach, chard, or even arugula work well instead of kale. Just remember that spinach and arugula cook really fast, so add them in the final minute of cooking.
- → Does this dish count as vegetarian?
Yes, it’s vegetarian if you use parmesan that doesn’t have animal rennet. For a vegan option, skip the parmesan or switch to a plant-based version.
- → What can I use other than creamy plant-based broth?
Plain oat milk works if you’re out of broth. Dairy milk, heavy cream, or half-and-half are all great alternatives for a creamy touch.
- → Is the lemon juice necessary?
The lemon juice adds some zing that lifts the rich flavors of the broth and parmesan. It’s optional, but it makes a big difference in taste!