Ingredients

The following ingredients have 3 Servings
  • 3 tablespoons extra-virgin olive oil
  • 2 medium sweet onions (, diced)
  • 3 cloves garlic (, minced)
  • 4 cups low-sodium chicken stock
  • 28 ounce can crushed tomatoes
  • Large pinch of saffron threads ((optional))
  • 1/2 tablespoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup Acini di Pepe pasta
  • 1/2 cup heavy cream

Instruction

  • In a large pot, warm the olive oil over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute.
  • Stir in the chicken stock, tomatoes, saffron (if using), and salt and pepper. Bring the soup to a boil, add in the tiny pasta and simmer for 10 minutes.
  • Stir in the cream, return the soup to a very gentle simmer and cook for another 10 minutes, stirring frequently.
  • Turn off heat, cover the pot and let rest for about 10 minutes (this will allow the pasta to plump up a bit more.)Serve hot soup with croutons, oyster crackers, popovers, or a grilled cheese sandwich.