- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Optional: 1 cup cooked chicken or sausage, cut into pieces
Equipment Needed
- Large pot
- Wooden spoon
- Cutting board
- Knife
- Measuring cups
- Ladle
Step-by-Step Instructions
To start, I heat my large pot over medium heat and pour in the olive oil. Once it warms up, I add the minced garlic. I always keep an eye on the garlic because it can go from golden to burnt in a heartbeat—trust me, if that happens, it can ruin the whole pot. The aroma that fills the kitchen at this point is simply irresistible. Next, I toss in the chopped carrots and celery, sautéing them for about five minutes until they soften. The beautiful colors of the veggies already hint that something delicious is on its way!
After that, I carefully ladle in the vegetable or chicken broth, letting it come to a gentle boil. I add the diced tomatoes and dried Italian herbs at this stage, stirring them in well. This is when I usually sneak a taste to adjust the seasonings. The combination of the broth and tomatoes creates such a flavorful base—I often find myself lost in thought just savoring the rich scent. Now’s the time to add the elbow macaroni. I find that about eight minutes is the sweet spot for perfect tenderness, but do keep an eye on it to avoid mushiness.
As the macaroni cooks, I like to let the soup simmer for a few more minutes to let all the flavors meld together beautifully. Keep stirring occasionally to avoid any sticking. When the macaroni reaches that delightful al dente texture, I check the seasoning again. Salt and pepper can make all the difference, so don’t be shy about tasting. If you’re adding cooked chicken or sausage, now is the time to throw them in, allowing them to warm through in the hot broth. Just the sight of that deliciousness bubbling away makes my heart flutter with happiness. (See the next page below to continue…)