Tiny Pasta In Broth

1. 1

   Bring the beef stock to a boil in a large saucepan.

2. 2

   Add salt and pepper to taste, then drop in the soup pasta.

3. 3

   Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.

4. 4

   Stir often during cooking to prevent the pasta shapes from sticking together.

5. 5

   Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.

6. 6

   Taste the soup and adjust the seasoning.

7. 7

   Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.

No additional tips available.