Ah, soup. The ultimate comfort food, perfect for chilly evenings and cozy nights in. But what about when you want to add some hearty heft to your broth? Pasta enters the scene, but with so many shapes and sizes, choosing the right one might not be intuitive. Here’s a quick guide to help you out.
Small Pasta Shapes
Small pasta shapes like orzo, ditalini, acini di pepe, and pastina are perfect for lighter broths and clear soups. Their tiny size allows for a delightful spoonful of broth and pasta in every bite without overpowering the soup.
Medium Pasta Shapes
Medium-sized pasta like fusilli, farfalle, and rotini are excellent choices for thicker, more robust soups. Their shapes and crevices are great for catching and holding onto heartier ingredients like vegetables, beans, and chunks of meat.
Ribbon Pasta
Ribbon pasta works best in creamy soups. But be mindful of their cooking time, as they typically take longer to cook than smaller shapes.
Tubular Pasta
If you’re not sure what will be best, tubular pastas like penne, macaroni, and cannelloni are versatile choices that hold up well in both light and hearty soups. Their hollow centers and open ends trap the soup’s flavors, delivering a burst of taste with each mouthful.
