Light broth soup is a clear, gently seasoned bowl of vegetables, aromatics and tender noodles, made with chicken or vegetable broth rather than cream. This flexible recipe keeps the broth bright and the vegetables distinct, making a satisfying meal that is easy to adapt to what you have on hand.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 medium carrots, thinly sliced, about 1 cup (120 g)
- 2 celery stalks, thinly sliced, about 1 cup (100 g)
- 2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
- 8 cups (1.9 L) low-sodium chicken broth or vegetable broth
- 1 cup (100 g) small pasta, such as orzo or ditalini
- 1 medium zucchini, quartered lengthwise and sliced, about 1½ cups (200 g)
- 1 cup (120 g) frozen peas
- 1 teaspoon (1 g) dried thyme, or 1 tablespoon (3 g) fresh thyme leaves
- 1 bay leaf
- ¾ teaspoon (4 g) fine salt, plus more to taste; use less if your broth is salted
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 2 tablespoons (30 ml) fresh lemon juice, or to taste
- 2 tablespoons (8 g) chopped fresh parsley
Instructions
- Prepare the vegetables. Chop the onion and garlic, slice the carrots and celery, and cut the zucchini. Measure the remaining ingredients so they are ready to add. Keep the pieces fairly small so they cook evenly.
- Soften the aromatics. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots and celery. Cook for 6 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Do not brown them; browning gives the broth a deeper, less delicate flavor.
- Add broth and herbs. Stir in the garlic and thyme and cook for 30 seconds, just until fragrant. Pour in the broth, then add the bay leaf, salt and pepper. Bring to a gentle boil over medium-high heat.
- Cook the pasta. Stir in the pasta, then lower the heat to maintain a steady simmer. Cook uncovered according to the pasta package timing, usually 7 to 9 minutes, stirring once or twice to prevent sticking. Start checking a minute before the package’s suggested time; the pasta should be just tender, not soft.
- Finish with zucchini and peas. Add the zucchini and peas and simmer for 3 to 4 minutes, until the zucchini is tender but still holds its shape and the peas are hot. Remove the pot from the heat and discard the bay leaf.
- Season and serve. Stir in the lemon juice and parsley. Taste the broth and adjust the salt, pepper or lemon as needed. Serve promptly while the pasta and vegetables are at their best.
Tips
- Choose a broth you like. Since broth is the base of the soup, use a flavorful chicken or vegetable version. Low-sodium broth makes it easier to control salt; add salt gradually at the end rather than assuming the measured amount will suit every brand.
- Keep the simmer gentle. A hard boil can break up the vegetables and make the broth cloudy. Once the soup boils, lower the heat so small bubbles rise steadily.
- Watch the pasta. Pasta continues to soften as it sits in hot broth. For leftovers, cook pasta separately and add it to each bowl, or cook it just shy of tender if serving the soup later.
- Use fresh lemon at the end. Lemon brightens the broth, but prolonged boiling dulls its flavor. Add it after cooking and adjust by taste, especially if your broth is already tangy or salty.
Serving Suggestions
Serve the soup hot in warmed bowls, with extra parsley and a little black pepper. Crusty bread, toast or simple crackers make an easy accompaniment; a green salad can round out the meal. For a more substantial bowl, top with a spoonful of grated Parmesan or a drizzle of olive oil. Keep additions modest so they do not overwhelm the clean, light broth.
Variations
For a vegetarian soup, use vegetable broth; choose one with a savory, well-rounded flavor so the finished broth does not taste thin. To make it vegan, use vegetable broth and skip Parmesan at serving. For a gluten-free version, replace the wheat pasta with an equal amount of small gluten-free pasta and follow its package directions, or use 1 cup (150 g) cooked rice stirred in near the end. Rice absorbs broth as it sits, so keep extra broth available for serving.
Swap the zucchini and peas for 2 cups (about 250 g) chopped green beans, shredded cabbage, baby spinach or finely chopped kale. Add firm vegetables with the broth; stir tender greens in during the final 1 to 2 minutes. For a more filling soup, add 1½ cups (240 g) drained and rinsed canned white beans with the zucchini. A pinch of red pepper flakes or a little grated ginger can change the flavor without making the broth heavy.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. Pasta absorbs liquid during storage, so the broth may seem thicker the next day; stir in water or broth when reheating. Reheat on the stovetop over medium heat, stirring occasionally, until steaming throughout and at least 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. In a microwave, cover loosely, stir partway through and check the temperature in several spots.
For longer storage, freeze the broth and vegetables for up to 2 to 3 months for best quality, preferably without the pasta. Thaw in the refrigerator, bring the soup to a simmer, then add freshly cooked pasta. If freezing a complete batch, the pasta may soften after thawing, though the soup remains usable. Do not leave cooked soup at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make this soup without pasta?
Yes. Leave it out for a clear vegetable soup, or add cooked rice, quinoa or beans at the end. If you omit the pasta, simmer the vegetables until tender, generally 10 to 15 minutes after adding the broth, then finish with peas, lemon and parsley.
How can I keep the broth clear?
Use a gentle simmer rather than a rolling boil, avoid browning the vegetables, and stir the pasta occasionally without agitating the pot too much. A naturally cloudy broth can still taste good; clarity depends partly on the broth you start with.
Can I use homemade broth?
Yes. Use 8 cups (1.9 L) and taste it before adding salt, since homemade broth varies in seasoning. If it is very rich, dilute it with a little water to keep the soup light.
What if I only have dried herbs?
The recipe uses dried thyme as written. If substituting dried parsley for fresh garnish, use about 1 teaspoon (1 g) in the pot and add it with the thyme; it will taste more subdued than fresh parsley.
Can I make it ahead?
Yes. For the best texture, make the broth and vegetables a day ahead, refrigerate promptly, and cook the pasta separately shortly before serving. Reheat the soup to 165°F (74°C), then add the cooked pasta and fresh herbs.
How do I fix soup that tastes bland?
First check the salt, adding a small pinch at a time. Then try a little more lemon juice or black pepper. If the flavor still seems weak, simmer the soup briefly to concentrate it, or add a small splash of broth with stronger seasoning.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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