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Homemade Spaghettios with Crunchy Manchego Recipe

Homemade Spaghettios with Crunchy Manchego Recipe

★★★★★

5.1 from 29 reviews
  • Author: Sophie
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Low Salt

Description

A comforting and flavorful homemade version of Spaghettios, featuring tiny pasta cooked in a savory tomato and sherry-infused broth, topped with crunchy baked manchego cheese for a delightful texture contrast. This recipe brings a gourmet twist to a classic childhood favorite with fresh herbs and simple pantry ingredients.

Ingredients

Scale

Cheese Topping

  • 2/3 cup finely grated manchego cheese
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Soup

  • 6 tablespoons tomato paste
  • 1 tablespoon cooking sherry
  • 4 cups low-sodium chicken or vegetable stock
  • 2 cups tiny pasta (such as ditalini or alphabet pasta)
  • Fresh herbs for garnish (such as parsley or basil)

Instructions

  1. Preheat and Prepare Cheese: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Bake Manchego Crisps: Place 1 to 2 tablespoons of finely grated manchego cheese in small piles on the parchment-lined baking sheet, spacing them 1 to 2 inches apart. Bake for 6 to 8 minutes until the cheese melts and becomes bubbly and crisp. Allow the crisps to cool completely on the baking sheet so they harden into crunchy discs.
  3. Sauté Aromatics: Heat a saucepan over medium heat and add the olive oil. Stir in the minced garlic, salt, and pepper, cooking for about 1 minute until the garlic is fragrant but not browned.
  4. Create Tomato Base: Add the tomato paste to the pan, stirring continuously and cooking for 1 to 2 minutes to reduce its acidity and deepen the flavor.
  5. Deglaze and Simmer: Pour in the cooking sherry and then the low-sodium stock, stirring until the tomato paste is fully incorporated and the mixture is smooth. Bring the soup to a gentle simmer.
  6. Cook Pasta: Add the tiny pasta to the simmering soup. Stir frequently with a wooden spoon to prevent pasta from sticking to the bottom or sides. Cook for 10 to 15 minutes until the pasta is tender and the soup thickens slightly. Taste and adjust seasoning with more salt and pepper if needed.
  7. Serve and Garnish: Ladle the hot soup into bowls. Break the cooled manchego crisps into pieces and sprinkle them on top. Garnish with fresh herbs to add brightness and a hint of fresh aroma. Enjoy your homemade Spaghettios with a crunchy cheese topping!

Notes

  • Use low-sodium stock to control saltiness, adjusting seasoning as you cook.
  • Manchego crisps can be made ahead and stored in an airtight container for up to 2 days.
  • Substitute cooking sherry with dry white wine or omit for a non-alcoholic version.
  • The tiny pasta pieces are essential to mimic classic Spaghettios texture; small shapes work best.
  • For a vegetarian version, use vegetable stock instead of chicken stock.
  • Cook pasta just until al dente to avoid overcooking in the soup.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Simmering, Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 250 kcal
  • Sugar: 4 g
  • Sodium: 350 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 15 mg

Keywords: Spaghettios, homemade pasta soup, manchego crisps, tomato pasta soup, comfort food, easy soup recipe

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Find it online: https://cookwithsophie.com/homemade-spaghettios-with-crunchy-manchego-recipe/