Pasta in Brodo (Pasta in Broth)

Learn how to make the easiest, yummiest Pasta in Brodo (broth) as a delicious meal to share with the kids. It’s nutritious, fast, and packed with delicious flavor.

Pasta in Brodo

I have shared my method for cooking pasta in Vegetable Broth many times over the past year, and it’s become one of my absolute favorite meals to share with my kids. This is a simple meal that’s easy enough for a weeknight and can be adjusted for preferences and allergies as needed. It’s one of the recipes that reminds me of my childhood, along with my Pastina Soup.

You can also make classic Italian dish this with chicken broth, bone broth, or turkey broth, according to what you prefer.

You can use more broth to give this a soup consistency, or less broth to have it more like a saucy pasta. Totally up to you!

Cooking Pasta in Broth

The method for cooking pasta in broth is to bring the broth to a boil, then simmer and add the pasta and cook until just al dente. This allows the pasta to absorb the broth, packing in flavor and thickening the mixture as it goes.

It does continue to absorb broth as it sits, so you can add more or simply serve it thicker.

(You may also like my Chicken Noodle Soup.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy pasta recipe so you know what to have on hand.

• Water (or reduced-sodium chicken broth): You can use either of these to start with if you plan to simmer and blend in the vegetables. If you aren’t planning to add vegetables to the base, use chicken broth, bone broth, or whichever other broth you prefer.
• Onion, carrot, celery, garlic: You’ll need these if you’re planning to add vegetables to the broth. You can use fresh or frozen mirepoix if desired.
• Small pasta: Try stars, stelline, orzo, ABC pasta, O-ring pasta, acini di peppe, or pastina pasta. (Feel free to vary this by using tortellini if you prefer, too.)
• Unsalted butter or olive oil
• Salt and black pepper, parmesan cheese, marinara sauce, minced parsley to taste (optional).

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.

1. Peel and roughly chop the vegetables. Add to the pot with the water (or chicken broth) and bring to a simmer over medium heat and simmer until tender.
2. Blend smooth. Return to the pot.
3. Add the pasta and cook until soft.
4. Add optional seasonings and serve warm.

Add more liquid, if desired, if the broth is absorbed by the pasta as it sits. That is to be expected and is totally fine. And know that you can make this with straight chicken broth and skip the vegetable part if you prefer.

Broth to Use in Pasta in Brodo

For the base of this recipe, you can use my Vegetable Broth (and skip the steps where you make it here), chicken broth, turkey broth, store-bought vegetable broth, or bone broth.

You may want to use reduced-sodium broth when making this for kids.

How to Store

You can make the Vegetable Broth up to a week ahead of time, or up to 6 months ahead of time if you store it in the freezer.

Store leftover Pasta in Broth in an airtight container in the refrigerator for up to 5 days. Add more broth or water to reheat to the same consistency.

Best Tips for Success

• Add a little tomato sauce for flavor similar to Spaghettios.
• Season to taste as you like with salt and pepper.
• Add Parmesan, butter, or a little tomato sauce for additional flavor.
• Use star pasta, small O pasta, or orzo. You can also use any other small pasta shape.

• Peel and roughly chop the vegetables. Add to the pot with the water (or chicken broth) and bring to a simmer over medium heat. Simmer, covered, for about 20-25 minutes or until everything is soft when poked with a fork.

• Blend smooth. Return to the pot over medium-low heat.

• Add the pasta. Cook, stirring often, until the pasta is just soft. This is typically 2 minutes more than the cooking time on the box.

• Add optional seasonings and serve warm.

• Add more liquid, if desired, if the broth is absorbed by the pasta.

• (To make this with straight chicken broth, bring 6 cups to a simmer in a pot over medium-low heat. Continue with Step 3.)

• You can make the Vegetable Broth up to a week ahead, or up to 6 months ahead if you store it in the freezer.
• Store leftover Pasta in Broth in an airtight container in the refrigerator for up to 5 days. Add more broth or water to reheat to the same consistency.
• Add a little tomato sauce for flavor similar to SpaghettiOs.
• For the pasta, use stars, orzo, ABC pasta, O-ring pasta, or pastina

Calories: 183kcal, Carbohydrates: 34g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 64mg, Potassium: 253mg, Fiber: 3g, Sugar: 4g, Vitamin A: 6865IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 1mg