The 8 Best Types of Pasta for Italian Wedding Soup

Italian wedding soup is a classic Italian dish that’s usually served as an appetizer or first course.

It’s made with chicken broth, vegetables, pasta and sometimes ground beef.

Pasta plays an important role in this dish, so it’s important to choose the right kind of pasta for your Italian wedding soup.

From short pastas like macaroni and ditalini to long strands such as spaghetti and bucatini, there are many types of pasta that can be used in this delicious soup.

In this article, I’ll discuss eight of the best kinds of pasta for Italian wedding soup and how they can be used to create a flavorful dish everyone will love.

Read Also:

• What To Serve With Italian Wedding Soup? 11 Best Side Dishes
• Italian Wedding Soup Wine Pairing – Best Wines for Italian Wedding Soups

What is Italian Wedding Soup?

Italian Wedding Soup is a traditional Italian soup that is served at weddings and other special occasions.

It typically consists of a flavorful broth, small meatballs (traditionally made with beef and pork), vegetables such as spinach or escarole, and tiny pasta shapes like acini di pepe or pastina.

The name of the soup comes from the Italian phrase “minestra maritata” which translates to “married soup” because it combines two different ingredients—meat and greens—in one dish.

The flavor of Italian Wedding Soup can vary depending on the region in which it’s prepared; some versions are spicier than others, while some may include additional ingredients like cheese or eggs.

In addition to being served at weddings, this hearty soup is also enjoyed as an appetizer or main course for lunch or dinner.

It’s often garnished with freshly grated Parmesan cheese before serving.

The 8 Best Kinds of Pasta for Italian Wedding Soup

Italian wedding soup is a delicious and hearty dish.

It is best served with the right type of pasta.

Here are eight types of pasta that can be used in Italian wedding soup, each offering its own unique flavor profile:

1. Acini di pepe

Acini di pepe is a type of small, round pasta that resembles grains of rice.

It is made from semolina flour and water and is often used in Italian wedding soup.

The name translates to “grains of pepper” in Italian, which refers to its size and shape.

• Taste: Acini di pepe has a mild flavor with a slightly chewy texture. It absorbs the flavors of whatever it is cooked with, making it an ideal addition to soups or salads.
• Common Uses: Acini di pepe can be used as a substitute for other types of pastas such as orzo or risotto in soups, salads, casseroles, and more. It’s also commonly used in Italian wedding soup where it adds texture and flavor to the broth-based dish. Additionally, acini di pepe can be served cold with olive oil and herbs for a light summer salad or hot with butter for an easy side dish.

Read Also: What Sandwich Goes With Italian Wedding Soup? 15 Best Sandwiches

2. Orzo

Orzo is a type of pasta that is shaped like grains of rice.

It’s made from semolina flour and water, and it has a slightly chewy texture when cooked.

Orzo can be used in soups, salads, casseroles, and other dishes.

• Taste: Orzo has a mild flavor that pairs well with many different ingredients. It absorbs the flavors of whatever sauce or broth it’s cooked in, making it an ideal ingredient for soups and stews. The texture is slightly chewy but not as firm as some other types of pasta such as penne or rigatoni.
• Common Uses: One popular use for orzo is Italian wedding soup; the small pieces are added to the soup along with vegetables like carrots and celery to give it more substance. Orzo can also be used in cold salads; simply cook the pasta until al dente then toss with your favorite vinaigrette dressing and vegetables like tomatoes, cucumbers, olives, feta cheese, etc., for a delicious side dish or light meal. Finally, you can use orzo to make risotto-style dishes by cooking it slowly in broth until creamy; this method works especially well with seafood dishes such as shrimp scampi.

3. Ditalini

Ditalini is a type of small pasta that is shaped like short tubes.

It’s often used in soups, salads, and casseroles because it holds its shape well when cooked.

The name comes from the Italian word for “thimble,” which refers to the shape of the pasta.

• Taste: Ditalini has a mild flavor and absorbs other flavors easily, making it a great choice for adding to soups or stews. It also pairs nicely with creamy sauces or pesto.
• Common Uses: Ditalini is commonly used in Italian wedding soup as well as minestrone soup. It can be added to salads or served with vegetables and cheese for a light meal. You can also use ditalini in casseroles such as macaroni and cheese or baked ziti dishes.

4. Tubettini

Tubettini is a type of small, tube-shaped pasta that is often used in Italian soups and salads.

It’s made from durum wheat semolina and has a slightly chewy texture when cooked.

The tubes are about 1/2 inch long and have ridges along the outside for added texture.

Tubettini is an excellent choice for Italian wedding soup because it holds up well to the broth without becoming mushy or falling apart.

It also adds a nice texture to the soup that complements the other ingredients like carrots, celery, onions, spinach, and meatballs.

You can also use tubettini in cold pasta salads with vegetables and vinaigrette dressing or as part of a casserole dish with cheese and tomato sauce.

Tip: When cooking tubettini for soups or salads, be sure to add salt to your boiling water before adding the pasta so it absorbs some flavor while cooking.

This will help enhance the overall taste of your dish!

5. Fregula

Fregula is a type of pasta from the island of Sardinia, Italy.

It is made with semolina flour and water, and it looks like tiny balls or couscous.

The texture is slightly chewy but still light and airy. Fregula can be served as a side dish or in soups, salads, and risottos.

Fregula is an excellent addition to Italian wedding soup because it adds texture and flavor to the broth-based soup without overpowering the other ingredients.

The small size of fregula allows it to absorb all the flavors of the soup while still maintaining its shape and texture.

It also helps thicken up the broth for a heartier meal that will fill you up quickly!

Tip: When cooking fregula for Italian wedding soup, make sure to add it at least 10 minutes before serving so that it has time to cook through properly without becoming mushy or overcooked.

6. Cavatappi

Cavatappi is a type of pasta that is shaped like a corkscrew.

It’s also known as cellentani, amori, or spirali.

The name comes from the Italian word for “corkscrew,” and it has ridges along its length that make it perfect for holding sauces.

Cavatappi is great in soups because the shape helps to hold onto chunks of vegetables and meat, making them easier to eat with each bite.

It’s also great for baked dishes because the ridges help to hold onto cheese and other ingredients.

To make Italian wedding soup with cavatappi, simply cook the pasta according to package instructions before adding it into your soup pot with all the other ingredients; simmer until everything is cooked through and serve hot!

7. Farfalle

Farfalle is a type of Italian pasta that is shaped like small bow ties or butterflies.

It’s also known as “bow-tie” or “butterfly” pasta, and it’s one of the most popular types of pasta in Italy.

The name comes from the Italian word for butterfly, farfalla.

Farfalle is a great choice for Italian wedding soup because its shape holds up well to the broth and other ingredients in the soup.

Its texture also adds an interesting contrast to the vegetables and meatballs that are usually included in this classic dish.

Plus, its unique shape makes it fun to eat!

8. Conchiglie (shells)

Conchiglie is a type of pasta that is shaped like shells.

It is commonly used in Italian cuisine, and it can be found in many different sizes.

The most common size for conchiglie is the large shell shape, but there are also smaller varieties available as well.

Conchiglie has a variety of uses in Italian cooking, from soups to salads to casseroles.

It’s especially popular when making Italian wedding soup because the shape allows it to hold onto other ingredients such as vegetables and meatballs nicely.

When using conchiglie for soup, you’ll want to cook it first before adding it into the broth or stock.

This will help ensure that the pasta doesn’t become too soft or mushy while cooking in the soup itself.

You can either boil them separately until al dente or add them directly into your simmering soup and let them cook until they reach your desired texture.

Once cooked through, you can then add any additional ingredients such as vegetables or meatballs and continue simmering until everything is cooked through properly.

Conclusion

In conclusion, Italian wedding soup is a comforting and flavorful dish that can be made with a variety of different types of pasta.

The best kinds of pasta for Italian wedding soup are acini di pepe, orzo, ditalini, tubettini, fregula, cavatappi, farfalle, and conchiglie (shells). Each of these pastas has a unique texture and flavor that can enhance the soup and make it more interesting.

Using different kinds of pasta can add a unique twist to the dish and make it even more enjoyable.

So, the next time you make Italian wedding soup, try out some of these pastas and see what you think!