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Cacio e Pepe Soup

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

In the mood for pasta and soup at the same time? That's where this cacio e pepe soup comes in handy. We promise it'll take care of all the cravings!

Cacio e Pepe Soup

 4 tbsp Colavita Extra Virgin Olive Oil
 4 cloves garlic, crushed
 4 cups Rachael Ray All-Natural Low Sodium Chicken Stock
 1 lb Colavita Ditali or Colavita Tubettini
 ½ cup grated parmeggiano reggiano, plus extra for serving
 2 tbsp freshly ground black or multi colored peppercorns
 Finely chopped fresh parsley for garnish
 Kosher or sea salt

In a large stockpot, heat the 4 tbsp Colavita olive oil over medium-low heat.


Add in crushed garlic. Sauté the garlic until it is fragrant and golden, about 3 minutes.


Add the crushed pepper and sauté for 30 seconds, stirring constantly so it doesn’t burn.


Add the chicken broth to the stock pot and bring to a simmer.


Fill another large pasta pot with water. Once it comes to a rolling boil, add a healthy amount of kosher or sea salt.


Cook the pasta according to the instruction on the package.


Drain the pasta in a colander.


Add a scoop of pasta to a soup bowl. Pour the broth over the pasta.


Top with the grated Parmegiano Reggiano cheese, fresh parsley and additional ground pepper if desired.


Serve immediately.

Nutrition Facts

Servings 4