One Pot Italian Orecchiette Soup

I made you some soup!

Some really awesome, super easy, look at the pretty colors!!, one pot soup.

It’s the best kind, dontcha think?

And have you missed me guys?  Because I’ve totally missed you!

Let’s grab some bread and dig in.

I’ve spent the better part of this week in San Francisco, hence I’m being a delinquent blogger and giving you my first post of the week on a Friday.  In my defense, it was a special someone’s birthday, and I was busy planning up a series of fabulous celebrations, so there’s that.  If you’re curious, I’ve been splashing my adventures all over here and here, so feel free to take a peek.  And below are some fun pics too, because sharing is caring.

Also caring?  This soup.  I’ve only made soup on here a few times, but that isn’t because I don’t love it.  Soups just tend to be a lot of work, ya know?  There’s so much stirring and staring and patience, I mean who has the time?

My schedule is quite full with things I should have gotten done yesterday.

But I figured if I could swing a soup in just one pot, I might as well give it a whirl.  And if it could be colorful and beautiful and as jam packed with stuff as I wanted it to be?  Even better.

I prepped this bad boy with a decidedly Tuscan vibe, throwing in two types of tomatoes, spinach, orecchiette, and loads of yummy seasoning.  I prefer my soups thick rather than thin, so add as much broth as you’d like to fit your tastes, just be sure to not use less than the directed 4 cups.  I also made the totally obvious move of incorporating cubed prosciutto here, because when do I pass up salty meat?  Never.

And clearly I sprinkled this with freshly grated parm reg, because hello!  Cheese be thy middle name.

EXCEPT…. I’m giving up cheese for lent.


I know.  I KNOW.  It’s like I enjoy setting myself up for failure.

But more on that next time – For now, go have some soup.

One Pot Italian Orecchiette Soup


  • 12 oz Orecchiette Pasta
  • 4 cups Chicken Broth
  • 8 oz Baby Spinach
  • 15 oz Diced Tomatoes (in can)
  • 1 cup Diced Yellow Onion
  • 3/4 cup Julienne Sun-dried Tomatoes (dry, not in oil)
  • 4 oz Prosciutto
  • 6 cloves Diced Garlic
  • 2 tbsps Light Butter
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Sea Salt & Coarse Black Peppercorn – approx.
  • Shredded Parmigiano Reggiano for topping (optional)
  • Italian or French bread for dipping (optional)


  • In large pot bring chicken broth to a boil, whisking in butter as you do.  Next, lower heat to medium-high before adding in all other ingredients, combining well.  Allow soup to brew uncovered until pasta is cooked, stirring occasionally while it simmers.  When ready, immediately plate and serve, topping with fresh parmigiano and pairing with bread if desired.

>> Nutrition facts are based on 6 servings and don’t include cheese or bread.


so many pictures!