Vegetable Soup with Anelletti Siciliani

Vegetable Soup with Anelletti Siciliani.

Vegetable Soup with Anelletti Siciliani


For 4 Person(s)

For the Soup:

  • 2 tablespoons extra virgin olive oil
  • 2 medium carrots, cut into a 1/4 inch dice
  • 2 celery stalks, cut into a 1/4 inch dice
  • 1 small onion, cut into a 1/4 inch dice
  • 14 1/2 petite diced tomatoes or 1 cup tomato purée
  • 6 cups chicken broth or 6 cups water and 1 chicken bouillon cube
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 8 ounces Anelletti Pasta (See link below to get the Anelletti)


  1. Get the Anelletti Pasta HERE!
  2. Put a stock pot over a medium flame and heat the oil.
  3. Add the carrots, onions and celery and cook until soft, about 5-7 minutes. Season with salt and pepper.
  4. Add in the can of petite diced tomatoes or the passata and cook for another 5-7 minutes.
  5. Add 6 cups of water and the bouillon cube or the 6 cups chicken broth and bring to a boil.
  6. Add in the broccoli and cauliflower and return the pot to a boil. Cook until tender, about 5 minutes.
  7. Drop the pasta into a separate pot of salted boiling water. Cook for about 8 minutes. The pasta will still be slightly hard.
  8. *the pasta will keep cooking in the soup, so you don’t want to overcook it before mixing it together.
  9. Drain and add the pasta to the soup pot. Boil for 1-2 minutes and serve in warm bowls with a sprinkle of grated cheese.



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