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Tiny Pasta in Broth
Source: dLife

A beef broth soup with roasted red pepper and tiny pasta, served with a sprinkle of parmesan cheese.

Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 97.3
Total Carbs 15.4 g
Dietary Fiber 0.7 g
Sugars 0.9 g
Total Fat 0.9 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 244.1 mg
Protein 6.0 g
Sodium 232.2 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In a large pan, bring the beef stock to a boil. Add salt and pepper to taste. Drop in the soup pasta. Stir well, and bring the stock back to boil. Lower the heat and simmer for 7-8 minutes, or until pasta is al dente. Stir often during cooking to prevent the pasta from sticking together.
  2. Drain pieces of bottled roasted pepper and dice them finely. Place them in bottom of four warmed soup plates and set them aside. Ladle into the soup plates and serve immediately. Sprinkle on Parmesan cheese.

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