Cavatelli with Sundried Tomatoes

This brothy cavatelli soup transforms simple ingredients into a comforting meal that feels like a warm hug in a bowl. The combination of sun-dried tomatoes, aromatic herbs, and creamy broth creates layers of flavor that make this dish special enough for company yet easy enough for weeknight dinners.

I created this recipe during a particularly busy week when I needed something comforting but didn't have time for anything complicated. It's since become my go-to dish when friends drop by unexpectedly or when I need something nourishing after a long day.

Ingredients

• Sun-dried tomatoes: Packed in oil provides both the cooking oil and intense flavor foundation
• Shallots: Offer a sweeter, more delicate flavor than regular onions
• Garlic: Fresh cloves add essential aromatic base
• Dried herbs: Oregano, fennel seeds, and thyme create a classic Italian flavor profile
• Red pepper flakes: Add a gentle heat that warms without overwhelming
• Parmesan rind: Optional but adds incredible depth and umami to the broth
• Cavatelli pasta: Its shape holds up perfectly in broth and catches sauce in its grooves
• Pacific Foods Herb & Roasted Garlic Creamy Plant-Based Broth: Provides richness without dairy
• Fresh kale: Adds nutritional value and pleasant texture contrast
• Lemon juice: Brightens all the flavors and balances the richness

Step-by-Step Instructions

Prepare Your Aromatics:

Thinly slice the shallots and grate the garlic cloves for even cooking. Finely chop the kale and set aside separately. The fine chop ensures the kale wilts quickly and integrates well with the pasta.

Create Your Flavor Base:

Pour the oil from the sun-dried tomato jar into a stock pot over medium heat. This infused oil already carries tremendous flavor. Add shallots and cook for 3-4 minutes until they become translucent and soft. Season with salt now to help draw out moisture and develop flavor.

Bloom The Spices:

Add oregano, fennel seeds, thyme and red pepper flakes, stirring to coat everything evenly. The heat will release the essential oils in the dried herbs. Add garlic and sun-dried tomatoes, continuing to cook for 4-5 minutes. This step is crucial for building depth of flavor.

Create The Broth:

Pour in vegetable stock and add the parmesan rind if using. Increase heat slightly to bring the mixture to a gentle simmer. The cheese rind will slowly melt into the broth, creating a silky texture and adding incredible umami notes.

Cook The Pasta:

Add cavatelli directly to the simmering broth and cook for 5 minutes. The pasta will absorb flavors as it cooks. Add kale and continue simmering for 3-4 more minutes until pasta is al dente. The pasta should maintain some bite so it doesn't become mushy.

Enrich And Season:

Add the creamy plant-based broth or oat milk, stirring gently to incorporate. Season with salt and pepper to taste. Remove from heat and discard the parmesan rind if used. The liquid should have thickened slightly from the pasta's starch.

Brighten Flavors:

Squeeze fresh lemon juice into the pot and adjust seasoning again if needed. The acidity balances the rich flavors and brings everything together. This final touch makes a huge difference in the finished dish.

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This soup reminds me of my grandmother's kitchen in winter. She always insisted on adding the parmesan rind to her soups, claiming it was her secret ingredient. For years I thought it was just a frugal habit until I tried making the recipe without it. The difference was remarkable the rind truly transforms an ordinary broth into something special.

Make It Your Own

This recipe welcomes adaptation based on what you have available. White beans make an excellent protein addition, while spinach can substitute for kale if preferred. The beauty lies in the broth, so even with substitutions, that soul-satisfying base remains unchanged.

Storage Tips

This brothy cavatelli keeps beautifully in the refrigerator for up to 3 days. The pasta will continue to absorb liquid as it sits, so when reheating, add a splash of broth or water to restore the original consistency. I sometimes make a double batch specifically for leftovers, as the flavors deepen overnight.

Serving Suggestions

Serve this comforting dish with a simple arugula salad dressed with lemon and olive oil to complement the richness of the soup. A piece of crusty Italian bread makes the perfect accompaniment for soaking up every last drop of the flavorful broth.

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A warm and nourishing dish that’s simple yet elegant, perfect for both cozy weeknight dinners and special gatherings alike.

Frequently Asked Questions

→ Can I substitute other pasta shapes for cavatelli?

Yes, you can substitute other small pasta shapes like orecchiette, shells, or even farfalle. Just adjust cooking time according to package instructions, as different pasta shapes require different cooking times.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid as it sits, so you might need to add a splash of broth when reheating.

→ What can I use instead of kale?

Spinach, Swiss chard, or arugula make excellent substitutes for kale. Spinach and arugula will cook faster than kale, so add them in the last minute of cooking.

→ Is this dish vegetarian?

Yes, this dish is vegetarian as long as you use vegetarian parmesan (without animal rennet). To make it vegan, simply omit the parmesan or substitute with a plant-based alternative.

→ What can I use instead of plant-based creamy broth?

As noted in the recipe, unflavored oat milk works well. You could also use regular dairy milk, half-and-half, or even a splash of heavy cream for richness.

→ How important is the lemon juice?

The lemon juice adds brightness that balances the richness of the broth and parmesan. While technically optional, it significantly enhances the overall flavor profile of the dish.