• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Pasta, Recipes, Salads + Soups, Special Diets, Vegan, Vegetarian · December 14, 2022

Brothy Cavatelli with Sundried Tomatoes & Parmesan

Jump to Recipe Print Recipe

This brothy cavatelli with sundried tomatoes will easily win your heart over – I know it won mine. It’s rich, but still mostly plant-based. It’s creamy, it’s easy, it’s packed with nutrition and it is also filled with perfect little parcels of al dente pasta. What’s not to love?

Plus, the addition of a whole jar of sun dried tomatoes (you heard me, the whole jar) adds an umami richness and slight tomato-ey acidity that makes eating this soup feel like eating your favorite pasta dish. It’s wholesome, comforting, and exactly what I want when I’m looking to make a weeknight dinner or a meal-prep lunch.

Table of contents

  • The key to a good pasta soup
  • Ingredients you’ll need for this brothy cavatelli with sundried tomatoes
  • What other pasta shapes can I use in a soup?
  • How to make this brothy cavatelli recipe
  • Substitutions for this cavatelli soup
  • Frequently asked questions
  • Looking for similar recipes?
  • Watch the video here:

The key to a good pasta soup

Before we dive into the recipe, we need to discuss the key to a good pasta soup. Call it my ~secret sauce~ because I used to be a noodle soup hater (horrible, I know) but after cooking one-too-may soups, I found what really makes a pasta soup amazing, and it might surprise you.

In most soups, you want the cook time HIGH. You want the soup to simmer low and slow until you have nothing left but layers and layers of amazing flavor. But in a cavatelli soup like this brothy cavatelli with sun-dried tomatoes, I’ve found it’s the exact opposite. I want my cook time to be lower so that my pasta remains al dente and perfect. Because mushy noodles are nobody’s friend.

But how do you do this without compromising flavor? That’s my other trick. I like to choose a star ingredient – in this case the sun-dried tomatoes – that will carry the entire flavor profile of the recipe, and then all I have to do is build around it. This star ingredient is what makes this soup so quick, so easy and so packed with flavor. And packed with perfectly cooked pasta 😉

Ingredients you’ll need for this brothy cavatelli with sundried tomatoes

So now that we’ve covered the secret – let’s get to what you will need. Here is the ingredients list:

  • 3 small shallots
  • 4 cloves garlic
  • 2 cups kale
  • 1 7 ounce jar of sun-dried tomatoes, packed in oil
  • 1 tsp each of dried oregano, fennel seeds, dried thyme
  • 1/2 tsp red pepper flakes
  • 4 cups vegetable stock
  • 1 parmesan cheese rind, optional but really delicious
  • 8 ounces dried cavatelli pasta
  • 1 & 1/2 cups Pacific Foods Herb & Roasted Garlic Creamy plant-based broth, you can sub this for 1 & 1/2 cups of unflavored oat milk, but the broth adds an amazing layer of flavor!
  • 1 lemon, for juicing
  • 2 ounces fresh parmesan, for garnish
  • Kosher salt and fresh cracked black pepper, as needed

What other pasta shapes can I use in a soup?

Pasta-based soups are amazing because pasta is so versatile! If you are subbing a pasta shape in your soup or stew, I recommend sticking within that shape’s “family.” This means if you are using a short-style pasta like cavatelli, stick to other short pastas like orzo or macaroni. If you are working with bigger noodles like rigatoni, there I’d suggest going for bigger pieces like bowtie or penne. And of course if you are using a recipe with noodles, stick to bucatini, spaghetti, anything ~stringy~

For this recipe, orzo is by far your best bet. It cooks in the soup nicely and you won’t need to change the recipe instructions to use it!

How to make this brothy cavatelli recipe

When your mis-en-place is ready, this recipe comes together very quickly. The sun-dried tomatoes truly are the star, lending their oil to help cook the onions, and then the rest of their flavor to bind the recipe together.

Here is a step-by-step on how to make this brothy cavatelli with sundried tomatoes:

  • Peel and thinly slice the shallots. Grate the garlic cloves. Finely chop the kale and set aside.
  • Put a stock pot or high-sided sauté pan on medium heat. Pour in the oil from the jar of sun-dried tomatoes (but not the tomatoes, yet!) and let it come to temperature. Add in the shallots and cook, stirring occasionally, until they soften about 3-4 minutes. Season with salt.
  • Add in the oregano, fennel seeds, thyme and red pepper flakes and stir to coat. Add in the garlic and the sun-dried tomatoes. Stir to toast the spices and cook down the garlic, cooking another 4-5 minutes.
  • Pour in the vegetable stock and stir. Add in the parmesan rind, if using. Raise the heat slightly and bring the soup to a simmer.
  • Add in the pasta and simmer for 5 minutes. Add in the kale and simmer an additional 3-4 minutes, or until the pasta is al dente and has some bite to it.
  • Pour in the creamy broth (or oat milk, if using) and season the soup with salt and pepper to taste. Turn off the heat and remove the parmesan rind.
  • Add the juice from one lemon to the soup and season again to taste.
  • Portion into 4 bowls and top with a generous grating of parmesan and fresh cracked black pepper. Serve warm!

Substitutions for this cavatelli soup

Here are some frequently requested substitutions and what to use instead:

  • Shallots – these can easily be subbed for a small yellow onion
  • Fennel seeds – can be swapped for caraway seeds or omitted entirely
  • Vegetable stock – can be subbed for broth!
  • Kale – is easily subbed with any leafy green, such as swiss chard, spinach or dandelion greens
  • Parmesan – can be subbed for pecorino romano or even feta if you are in a pinch!

Frequently asked questions

What is the best way to store soup throughout the week?

I love storing this soup in an airtight container in the fridge. It will last for up to 5 days. You can also portion and store this soup separately for easy meal prep throughout the week.

Does this soup freeze well?

This soup freezes well for up to 5 months. I recommend portioning it into single portions to freeze, and then reheating it on the stovetop until it is warm enough to serve!

How can I make this sun-dried tomato soup vegan?

You can easily omit the parmesan in this recipe to make it vegan. I also love using vegan feta or parmesan instead!

Is there anything I can use in place of the sun-dried tomatoes?

Unfortunately, the sun-dried tomatoes are integral to this recipe, so if you try it out, I recommend adding them to your grocery list!

Looking for similar recipes?

Here are a few other cozy recipes that might fit the bill:

Gochujang Brothy Beans
Brothy beans are a love language, and spicy brothy beans are absolutely everything you need and more. These Gochujang Brothy Beans rely heavily on Korean flavors, with some twists of fresh fall herbs and a cured egg yolk mixed in. It's fusion but in the best way possible.
Check out this recipe
Acorn Squash Rice with Nutmeg & Toasted Herbs
This acorn squash rice is a mixture between a risotto and a soup, but requires half the effort of both. It screams fall flavors with toasted rosemary, sage and thyme, but is balanced perfectly with a little nutmeg and paprika to add some fun new layers of flavor.
Check out this recipe
Brussel Sprout Salad with Anchovy Tahini & Za’atar Chickpeas
Another addition to warm-salad season is this brussels sprout salad dream. It's kind of like a caesar salad's younger, hotter (sorry caesar!) sister. It's easy to make, creamy and delicious, and of course, baked.
Check out this recipe

Watch the video here:

And that’s it for this brothy cavatelli with sundried tomatoes & parmesan!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Brothy Cavatelli with Sundried Tomatoes & Parmesan

4.86 from 7 votes
This rich, garlicky, umami stew is packed with sun-dried tomatoes, nutritious kale and deliciously chewy cavatelli pasta. It's comforting, it's easy to make, and it's a perfect aromatic soup to add to your winter recipe rotation.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:20 minutes mins
Total Time:40 minutes mins
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: kale, soup, stew, sun dried tomatoes
Servings: 4 servings

Equipment

  • 1 chef's knife
  • 1 stock pot or high sided sauté pan

Ingredients

  • 3 small shallots
  • 4 cloves garlic
  • 2 cups kale
  • 1 7 ounces jar of sun-dried tomatoes, packed in oil
  • 1 tsp each of dried oregano, fennel seeds, dried thyme
  • 1/2 tsp red pepper flakes
  • 4 cups vegetable stock
  • 1 parmesan rind optional, but really delicious
  • 8 ounces dried cavatelli pasta
  • 1 & 1/2 cups Pacific Foods Herb & Roasted Garlic Creamy plant-based broth you can sub this for 1 & 1/2 cups of unflavored oat milk, but the broth adds an amazing layer of flavor!
  • 1 lemon for juicing
  • 2 ounces fresh parmesan for garnish
  • Kosher salt and fresh cracked black pepper as needed

Instructions

  • Peel and thinly slice the shallots. Grate the garlic cloves. Finely chop the kale and set aside.
  • Put a stock pot or high-sided sauté pan on medium heat. Pour in the oil from the jar of sun-dried tomatoes (but not the tomatoes, yet!) and let it come to temperature. Add in the shallots and cook, stirring occasionally, until they soften about 3-4 minutes. Season with salt.
  • Add in the oregano, fennel seeds, thyme and red pepper flakes and stir to coat. Add in the garlic and the sun-dried tomatoes. Stir to toast the spices and cook down the garlic, cooking another 4-5 minutes.
  • Pour in the vegetable stock and stir. Add in the parmesan rind, if using. Raise the heat slightly and bring the soup to a simmer.
  • Add in the pasta and simmer for 5 minutes. Add in the kale and simmer an additional 3-4 minutes, or until the pasta is al dente and has some bite to it.
  • Pour in the creamy broth (or oat milk, if using) and season the soup with salt and pepper to taste. Turn off the heat and remove the parmesan rind.
  • Add the juice from one lemon to the soup and season again to taste.
  • Portion into 4 bowls and top with a generous grating of parmesan and fresh cracked black pepper. Serve warm!

Posted In: Pasta, Recipes, Salads + Soups, Special Diets, Vegan, Vegetarian

Get exclusive Justine Snacks content

You’ll Also Love

Gochujang Sweet Potato Soup
Crispy Tofu Cutlet with Cabbage Slaw
Agrodolce Cabbage with Chili Delicata Squash

Comments

  1. Keirsten Andersen says

    December 15, 2022 at 4:58 pm

    What is the difference (if any) between vegetable broth and stock? I feel like I only ever see broth in the stores. Thank you!

    • Justine says

      December 15, 2022 at 5:02 pm

      There is a slight difference in preparation, but they can be easily interchanged in this recipe. You should be good to go with broth!

    • Tracy says

      December 15, 2022 at 5:19 pm

      5 stars
      This looks so good and comforting! If I leave the Parmesan rind out would a little miso paste be a decent substitute? Or just leave it out? (and I’ll use a plant based parmesan cheese). Thanks!

      • Justine says

        December 15, 2022 at 5:20 pm

        I haven’t tested it with miso so I’d suggest just leaving it out 🙂 The sun-dried tomatoes will already have a lot of umami and saltiness, so it’ll be flavor packed either way!

  2. Clancey says

    December 19, 2022 at 2:19 am

    4 stars
    I never thought to use sundried tomatoes in a soup before! Genius. I used the oat milk substitution because it’s what I had in the fridge, but I felt like I was missing some richness so I threw in a couple pats of butter at the end. Next time, I’d use 5 cups of broth and 1/2 cup of cream or half-and-half instead. Mine was quite acidic by the end so I skipped the lemon juice.

  3. Dawn says

    December 19, 2022 at 6:07 am

    I have sun-dried tomatoes packed dry (i.e., in a bag). How could these be used in this recipe? I’m looking forward to making it soon!

    • Justine says

      December 19, 2022 at 2:44 pm

      Hello! Unfortunately only oil-packed will work in this recipe, since the oil is an integral part of the cooking process. While dry are great for other uses, they aren’t the best fit for this recipe.

  4. Susie says

    December 21, 2022 at 3:50 am

    This recipe is amazing. I followed as written. It’s easy to make and the ingredients are affordable, easy to find, and healthy too. It definitely deserves frequent rotation at our house. Meat eaters loved it just as much as I did. Fantastic!

  5. Katherine Warren says

    December 21, 2022 at 12:32 pm

    5 stars
    I made this for my work lunches this week. Delicious! Thank you for sharing…🍲

  6. Coogan says

    December 21, 2022 at 6:15 pm

    Looks so yummy

  7. Carmen says

    December 22, 2022 at 6:30 am

    I normally don’t leave reviews but this soup was SO GOOD that I have to. My local grocery store didn’t have the pacific foods broth, so I added 1/2 heavy cream and some water. AMAZING FANTASTIC DELICIOUS WONDERFUL!!!

    • Carmen says

      December 22, 2022 at 6:31 am

      *1/2 cup

    • Justine says

      December 22, 2022 at 4:37 pm

      I’m so thrilled you liked it!

  8. Phyllis Lussier says

    December 23, 2022 at 12:06 am

    5 stars
    Made this tonight for supper. Followed the exact recipe and added a toasty baguette on the side for dipping. It was enthusiastically reveived by my family and they might fight over the leftovers tomorrow! This is a hit and will be added to my regular rotation. Thinking about adding some white or pink beans next time. Thanks for the recipe.

  9. Genevieve says

    December 23, 2022 at 9:07 pm

    I made this last night and it was so outstanding that I had two bowls and another for lunch today. It’s amazing!!! I didn’t have oat milk or creamy broth so I used almond milk (original) and it turned out nicely.

  10. olivia says

    December 27, 2022 at 12:26 am

    is it possible to make this in a crock pot? i’ve been dying to make it but all i have is a crock pot

    • Justine says

      December 31, 2022 at 11:46 am

      I’m not familiar with all the functions of a crockpot, but is there a sauté function? If yes, then you can sauté the stovetop elements first and then put everything in to simmer!

  11. Trisha says

    December 27, 2022 at 5:19 am

    I loved the flavor of the soup but really struggled with the oil content. Should I have pressed out the oil from the sun dry tomatoes before putting them in? I drained the tomatoes before but they released so much oil when I put them in the pan. Any advice on what to do next time?

    • Justine says

      December 31, 2022 at 11:45 am

      What brand of sundried tomatoes did you use? I’ve found they are packed in the perfect amount of oil, but it might vary across brands! I love using Cento if you’re shopping around for different versions!

  12. Hannah says

    December 27, 2022 at 4:28 pm

    5 stars
    Thank you for this recipe! I made a special trip out to the store to get the Pacific Foods broth – I was curious what the difference may be. Delicious cozy dinner that we’ll definitely come back to again and again. Thank you!

  13. Al Roncarati says

    December 28, 2022 at 5:50 pm

    5 stars
    Made this the other night and it was delicious! My grocery store did not have Pacific Foods Herb & Roasted Garlic Creamy broth unfortunately, so I had to use the oat milk but either way it was delicious!

    • Justine says

      December 31, 2022 at 11:43 am

      So thrilled you made it! And I’m glad you enjoyed it with the oat milk sub 🙂

  14. Christine says

    January 6, 2023 at 3:25 am

    What store have y’all been able to find the Pacific Foods Herb & Roasted Garlic Creamy plant-based broth at? I have checked 3-4 stores with no luck. 🙁

  15. Jordan says

    January 10, 2023 at 12:36 am

    I subbed out the pasta for pan fried gnocchi and it was DELICIOUS. My 3 year old also chowed down on this like crazy. Really- I’ve had so many good recipes from you. It’s not normally my thing to leave reviews, but I’ve been really impressed by your recipes/flavor combos! Thank you!

    Ps I’m trying very hard to leave you a 5 star rating but the rater is glitching. Fingers crossed it goes through!

    • Justine says

      January 10, 2023 at 1:00 am

      Omg thank you!! And there’s a glitch with the stars on Chrome, I need to fix it – but your kind words and your comment means the world!

  16. Zoe says

    January 10, 2023 at 5:14 pm

    5 stars
    I LOVE this soup, I want it to be cold and rainy every day just so I could eat this every night. Seriously such a winner. Hoping to find the Pacific Foods broth in store for the next time I make it because I can’t imagine it being even better! Shockingly fast and easy, nothing mushy, acidic, tasty, textures. With some crusty bread and soft butter? Heaven.

Trackbacks

  1. Brothy Cavatelli with Sundried Tomatoes & Parmesan — Justine Snacks | My Meals are on Wheels says:
    December 20, 2022 at 4:26 am

    […] Brothy Cavatelli with Sundried Tomatoes & Parmesan — Justine Snacks […]

Next Post >

Corn Chowder with Mussels

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Sugared Fig Scones
  • Blueberry Cookies | Vegan & Naturally Blue!
  • Baked Kale Salad with Crispy Quinoa
  • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
  • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
  • Baked Kale Salad with Crispy Quinoa
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Blueberry Cookies | Vegan & Naturally Blue!

Latest on Instagram

Shaved Brussels Sprouts with Pomegranate Dressing Shaved Brussels Sprouts with Pomegranate Dressing and Chili Almonds! I usually don’t do baked salads back to back, but this dressing hit me like a ton of bricks and I needed to make it. It’s just the right amount of creamy, sweet and acidic, and the chili almonds balance everything out with a nutty crunch.

It serves four which means I have three servings in my fridge just WAITING for me, and I cannot wait. 

Full recipe is on the blog and linked in bio, and I hope you’ll love it if you make it!

https://justinesnacks.com/shaved-brussels-sprouts-salad-with-pomegranate-dressing-chili-almonds/

#bakedsalad #fallfood #saladrecipe #harvestbowl
I guess home is where the fig scones are https:// I guess home is where the fig scones are

https://justinesnacks.com/sugared-fig-scones/

#figscones #figs
BONUS EPISODE - How to make a sourdough starter! B BONUS EPISODE - How to make a sourdough starter! Because the end of summer is for building your starter and the fall is for using it 😎

I call this my “Low Discard Sourdough Starter” because I’ve always found myself frustrated by how much flour recipes tell you to waste when building a starter. This one starts with as little flour as possible, and uses a method that makes sure you’ll be ready to bake in less than 7 days. It differs a bit from the traditional method, but it’s fool-proof, and never fails me. 

This is a bit of a longer video, so feel free to save it as a resource for building your starter and visual cues! The full instructions are written out on the blog post linked below and in my bio. 

Let me know of any questions in the comments, and I hope this helps!

https://justinesnacks.com/low-discard-sourdough-starter/

#sourdough #sourdoughbread #sourdoughstarter #howtomakeasourdoughstarter
BAKED. SALAD. SEASON! And I am sorry for the screa BAKED. SALAD. SEASON! And I am sorry for the screaming I just get so excite! 

And this is just the beginning - so please let me know of any and every baked salad request. Your roasted vegetable wish is my command 🫡

The start to this season is Roasted fennel, crispy edges brussels sprouts, and a reduced figgy balsamic dressing. Chili beans by way of @wearebrightland ardor red chili olive oil. A dreamy, veg-packed salad. The full recipe is on the blog, for when your weather dips below 70 and you’re ready to roast 😎

https://justinesnacks.com/roasted-fennel-brussels-sprout-salad-with-fig-balsamic/

#bakedsalad #fennel #brusselssprouts #healthydinner
Fall Seaon = Slop Season ☺️ Part 1 A butternu Fall Seaon = Slop Season ☺️ Part 1

A butternut squash soup topped with a bright fennel salad that’s just so cozy and so packed with vegetables you’ll forget you didn’t even have to blend it. Soup and salad. Never soup OR salad. 

The weather has gotten *crispy* so I have gotten *sloppy* and this soup is just the beginning. Let me know any slop requests below!

You can find the full recipe on my blog, and subscribe to my newsletter (free and linked in bio!) bc those lovers got this recipe a bit early!

Ok ily happy weekend 💚

https://justinesnacks.com/fennel-butternut-squash-soup/

#butternutsquash #butternutsquashsoup #fennelsalad
Shishito peppers in sizzled sesame, dried mint and Shishito peppers in sizzled sesame, dried mint and coriander. A 15-minute salad that is packed with flavor - zippy, nutty, filling - and plant-based! I don’t normally point that out anymore, but people have been asking, and it is!

This is simple, but oh so beautiful. It took me a few tries to perfect her, but I’m glad she’s finally ready! Full recipe is on the blog, and I hope you’ll love it if you make it 🥺

https://justinesnacks.com/shishito-pepper-salad-with-sizzled-mint-sesame/

#shishitopeppers #beansalad #plantbased
Extra sticky figs, brown butter, nutty rye flour, Extra sticky figs, brown butter, nutty rye flour, and a hit of cinnamon - NEED I SAY MORE?

Ok yelling aside, I hope you’ll make this Upside-Down Fig Cake. It’s fall baking wrapped up in a lil loaf. Full recipe is on the blog and linked. And happy weekend everyone 💚

https://justinesnacks.com/fig-upside-down-cake-with-brown-butter-rye/

#figcake #brownbutter #baking
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue