There’s something about a bowl of noodles in a rich, creamy broth that takes us back to childhood—the kind of simple comfort that feels like home. This version keeps the soul of those memories alive while being made from scratch with nourishing ingredients: organic chicken bone broth for depth and strength, real cream for a touch of indulgence, and a swirl of olive oil for warmth. Finished with fresh parmigiano and a dollop of homemade pesto, it’s familiar yet elevated, a dish that carries the coziness of the past into the present, one spoonful at a time.
There’s something about a bowl of noodles in a rich creamy tomato broth that takes us back to childhood, the kind of simple comfort that feels like home. This version keeps the soul of those memories alive while being made from scratch with nourishing ingredients. Tomato paste combined with organic chicken bone broth for depth and strength, real cream for a touch of indulgence, and a swirl of olive oil for warmth. Finished with fresh parmigiano and a heaping dollop of homemade pesto, it’s familiar yet elevated, a dish that carries the coziness of the past into the present, one spoonful at a time.
Author
Stacie Moss
Ingredients
1.5 cups Anellini (O noodles)
1 cup Passata
1.5 cups Organic chicken bone broth
3 Garlic cloves minced
3/4 cup Heavy cream
1 tsp uncracked sea salt shards (more salt to taste if needed)
Cracked pepper (to taste)
2 tbs EVOO
1 tbs butter
2 tbs tomato paste
Fresh parmigiano, grated to garnish
Directions
In a soup pot, on medium heat, add your EVOO and butter.
When butter is melted, add garlic and simmer for 2-3 min (until fragrant)
Pour in bone broth, salt, passata, tomato paste, water, stir together.
Add your noodles, bring to a boil, cook until al dente, (about 10 minutes) stir frequently so noodles don’t stick to the bottom of your pot.
Remove from heat, pour in your heavy cream and stir it in.
Finish with fresh parmigiano, cracked pepper, a heaping dollop of pesto, and a drizzle of EVOO. Buon appetito!
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