We tried this NYT Cooking recipe: https://cooking.nytimes.com/recipes/771009089-easy-tomato-and-stars-soup?smid=ck-recipe-iOS-share&cgs=c. This was delicious.
Our modifications: first, instead of 1 1/2 cups (12 oz) stelline pasta, we used 1 1/4 cups (about 10 oz). Second, we blended 4 medium Roma tomatoes, 1 medium shallot, 1 clove garlic, and 1 cup no-salt chicken broth. We then added 3 additional cups chicken broth and 1/2 cup water. We found 9 mins on medium heat was the right amount of cooking time for the stelline to become tender and the tomato soup to cook. Third, towards the end of cooking, we added 3 Tbsp shredded parmesan (see Note below), and a sprinkle each of crushed red pepper, sugar, and salt.
We garnished with julienned fresh basil. (Mar. 2026)
Note: The next time, we may either reduce the shredded parmesan to 2 Tbsp or add a parmesan rind instead at an earlier stage (along with the pureed tomato, broth, and water).
Cooking Adventures 