Soup Pasta Category

Soup Pasta

For more information about selecting, cooking, and storing pasta in general, click here.

As a rule, the thinner the soup, the smaller the pasta. For broths and light soups, select from a large assortment of tiny shapes. Larger shapes, like tubetti or ditali, are perfect for minestrone or other hearty soups.

acini di pepe, peperini

Acini di pepe ("peppercorns") are a type of Italian soup pasta. They're very tiny, and usually served in broths. They're a classic ingredient in Italian wedding soup.

alphabets, alfabeto

These tiny pasta shapes are usually served in a broth or very light soup.

amorini

These tiny pasta shapes are usually served in a broth or very light soup.

anelli, anelletti

This variety of Italian pasta consists of small rings. It's used in soups and pasta salads. A tiny version is called anellini.

anellini

These are shaped like rings, and used as a soup pasta.

These tiny pasta shapes are usually served in a broth or very light soup.

These tiny pasta shapes are usually served in a broth or very light soup.

conchigliette, baby shells

This is a tiny version of a classic Italian pasta shape: the conchiglie or conch shell. Conchigliette is most often used as a soup pasta.

These tiny tubes of pasta are normally used in soups.

ditali

These are small tubes of pasta, well suited for vegetable soups. It's also one of the shapes used to make Spaghetti-Os.

ditalini

This is a small version of ditali, a tubular pasta shape. Tiny ditalini are usually served in a broth or vegetable soup, and is one of the shapes used to make Spaghetti-Os.

farfalline

This Italian pasta is a small version of farfalle, or bow-tie pasta. Farfalline is usually served in a broth or very light soup.

fideos

Mexican and Spanish cooks use these short, curved strands of pasta in soups.

fischietti

fischietti Learn more

These tiny pasta shapes look like mushrooms and are usually served in a broth or very light soup. A larger version called funghetti works well in thicker soups.

This egg pasta consists of tiny diamond shapes. It's used in broths and light soups.

orzo, rosa marina, rosamarina

This pasta is shaped like grains of barley. It's often used as a bed for sauces or in soups.

These tiny pasta shapes are usually served in a broth or very light soup.

quadrettini, quadrucci

These small, flat pasta rectangles are normally served in broths.

risi, pasta a riso, risoni

This is a rice-shaped Italian soup pasta. The singular form is riso.

seme di melone

These "melon seeds" are a type of Italian pasta commonly served in broths.

seme di peperone

These tiny pasta shapes are usually served in a broth or very light soup.

soup pasta

As a rule, the thinner the soup, the smaller the pasta. For broths and light soups, select from a large assortment of tiny shapes. Larger shapes, like tubetti or ditali, are perfect for minestrone or other hearty soups.

stelle, stellette

These small star shapes are a type of Italian soup pasta. A smaller version is called stellini.

These tiny pasta shapes are usually served in a broth or very light soup.

stortini

This is a small form of elbow macaroni.

tripolini, little bows

Some pasta producers use the name tripolini to describe tiny bows which commemorate the Italian conquest of Tripoli. Some use it to describe long ribbons that are similar to fettuccine, but ruffled along one edge.

tubetti

These small pasta tubes work well in minestrone and other Italian soups. It's also one of the shapes used to make Spaghetti-Os.

tubettini

This is a tiny version of tubetti ("little tubes"), a short, tubular Italian pasta shape. It's usually served in broths and light soups. It's also one of the shapes used to make Spaghetti-Os.