Greek Pasta Soup
This Greek Pasta Soup is hearty, delicious and the perfect comfort meal on a cold winter's night.
When life gives you lemons you make lemonade. What has that got to do with Greek Pasta Soup you ask? It has to do with making the best of what you are given. Let me explain.
Traditionally this Greek Pasta Soup is cooked with KRITHARAKI aka orzo pasta and of course, feel free to make it with orzo, but when you can't find gluten-free orzo then you go to the closest thing and substitute it. Here enters Barilla’s gluten-free elbow pasta! Just as delicious and best of all, turned out perfectly!
When I posted this original photo on Instagram (using gluten-free orzo I brought to Australia from Greece, as seen in the photo below), so many of you asked for the recipe and so here it is.
Such a simple dish that is like a big warm hug.
You will notice in the photos that our soup is served in mugs.
Do you know why?
My family and I love to eat soup from mugs especially whilst on the couch watching a movie.
Greek Pasta Soup
Serves 6
Prep 10
Cook 1 hour 15 minutes
Ingredients:
6 lamb neck/slow cook chops
340g pasta elbows (gluten-free barilla pasta)
2 tbsp tomato paste
10 cups water
1 tbsp sea salt
Garnish
Freshly grated parmesan cheese (dairy free option)
Fresh parsley or basil leaves finely chopped
Instructions:
Bring to boil water in a large wide base pot and then add the lamb pieces. Whilst boiling skim off any impurities. Cover with lid and simmer for 1 hour.
Strain the stock and remove the lamb. Set it aside to cool down and then remove the meat from the bones, in small chunks and in preparation to add to the soup later.
Return the stock to heat and add the sea salt and tomato paste. Stir to combine and break down. Next pour in the pasta and over medium heat cook for 4 minutes (please note, this is the time needed for gluten-free pasta, wheat pasta may need longer).
Add the pieces of meat to the soup and cook for a further 10 minutes or until the pasta has cooked well. Turn off the heat and allow the soup to sit for a further 5 minutes before serving. (if during this process the soup is too thick, add boiling water)
Pour into bowls or large mugs and garnish with parmesan cheese and parsley or basil leaves.
