Tiny Pasta In Broth

Directions

1. 1
   Bring the beef stock to a boil in a large saucepan.
2. 2
   Add salt and pepper to taste, then drop in the soup pasta.
3. 3
   Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.
4. 4
   Stir often during cooking to prevent the pasta shapes from sticking together.
5. 5
   Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.
6. 6
   Taste the soup and adjust the seasoning.
7. 7
   Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.