Dinners

Acini Di Pepe Soup

Name: Acini Di Pepe Soup
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Yield: 4 servings
Ingredients: 6 cups chicken stock (I legit keep homemade chicken stock in the freezer for this); ¾ cup Acini di Pepe pasta; 1 tbsp fresh oregano (chopped, plus more for garnish; may sub dried in a pinch); 1 lemon (juiced, plus wedges for serving; optional); 1 tbsp salted butter (make it a heaping tbsp and the very best quality you can get your hands on)

4 servings

servings

2 minutes

active time

15 minutes

total time

Start Cooking

Ingredients

6 cups chicken stock (I legit keep homemade chicken stock in the freezer for this)

¾ cup Acini di Pepe pasta

1 tbsp fresh oregano (chopped, plus more for garnish; may sub dried in a pinch)

1 lemon (juiced, plus wedges for serving; optional)

1 tbsp salted butter (make it a heaping tbsp and the very best quality you can get your hands on)

Directions

Boil

Bring chicken stock to a boil in a medium-sized pot.

Simmer

When the chicken stock comes to a roaring boil, add Acini di Pepe pasta; stir, lower heat, and simmer for 8ish minutes. I say 'ish' because the pasta I currently have took a couple of minutes longer. Taste at the 8 minute mark to see if they're done and go from there.

Herbs

Meanwhile, I normally drop in the chopped oregano towards the end of cooking, let's say the 6 minute marker.

Lemon

When Acini di Pepe is cooked, remove the soup from heat; stir in the fresh lemon juice.

Butter

My husband's Nëna Vali taught me to stir in a spoonful of good-quality butter at the very end, right before serving. TOTAL GAME CHANGER!

Serve with lemon wedges and small oregano leaves (optional).

Nutrition

Serving Size

Calories

218 kcal

Total Fat

5 g

Saturated Fat

1 g

Unsaturated Fat

3 g

Trans Fat

1 g

Cholesterol

11 mg

Sodium

517 mg

Total Carbohydrate

32 g

Dietary Fiber

2 g

Total Sugars

7 g

Protein

12 g