Pasta & Basil Soup

This pasta and basil soup is clean, aromatic, and satisfying without being heavy. Broken vermicelli, a generous amount of fresh shredded basil, and toasted pine nuts swim in a light chicken broth finished with a sprinkle of Parmesan.

Toasting the pine nuts in olive oil with the onion and garlic before adding the broth is what builds the flavor base. Those nuts turn golden brown and release a buttery, resinous aroma that infuses the oil and carries through the entire soup.

Cooking the pasta separately and adding it to the finished broth is the right call. Cooking pasta directly in the soup starches the broth, clouds it, and turns the noodles to mush if it sits. This way the broth stays clear and the vermicelli holds its texture.

Kitchen Tips

• Watch the pine nuts carefully. They go from golden to burned in seconds because of their high oil content.
• Use a generous amount of fresh basil. Five ounces sounds like a lot, but it wilts down significantly and the flavor mellows in the hot broth.
• Serve immediately after adding the pasta. Vermicelli continues to absorb broth as it sits and swells up.
• Warm the bowls before ladling. This soup cools quickly because the broth is light and clear.

Variations

• Add a handful of diced tomatoes with the broth for a touch of acidity and color.
• Swap vermicelli for small pasta shapes like orzo or ditalini for a heartier bowl.
• Use vegetable stock instead of chicken broth to make it vegetarian.