Grain

Soup

Soup pasta covers tiny shapes meant for broth—stelline, ditalini, orzo, acini di pepe, pastina—that cook quickly and thicken a bowl without dominating it. They turn clear consommés and vegetable soups into more filling meals, especially for children and convalescent cooking. Size should fit a spoon with the liquid. Add near the end of cooking so shapes stay distinct; leftover soup continues to swell the pasta and can go gluey. Cook pasta separately and combine at service for best texture in batch kitchens. Salt the broth carefully—pasta absorbs seasoning as it hydrates.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Acini di Pepe

Ditalini

Orzo

Stelline

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary PartVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 320

Amount per 100 g

Total Fat 2.47 g
Saturated Fat 0.52 g
Trans Fat 0 g
Monounsaturated Fat 0.49 g
Polyunsaturated Fat 1.23 g
Cholesterol 0 mg
Sodium 4.93 mg
Salt 0.01 g
Total Carbohydrate 67.2 g
Dietary Fibre 6.35 g
Total Sugars 1 g
Complex / starch 57 g
Protein 9.47 g
Water 11.9 g

Detailed nutrients

Energy 320 kcal
Water 11.9 g
Carbohydrates 67.2 g
- Sugars 1 g
- Starch 57 g
- Fibre 6.35 g
Protein 9.47 g
Fat 2.47 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 1.23 g
  - Omega-3 0.12 g
Vitamins 63.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.25 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.67 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 33.9 µg
- Vitamin C 2 mg
- Vitamin E 0.89 mg
- Vitamin K 2.2 µg
Minerals 360 mg
- Major Minerals 359 mg
  - Calcium 37 mg
  - Sodium 4.93 mg
  - Potassium 317 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.25 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.67 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.29 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 33.9 · vitamin-e: 0.89 · vitamin-k: 2.2 ·

Minerals

Sodium: 4.93 · Potassium: 317 · Calcium: 37 · Iron: 1.5 ·

Soup of Pasta: composition reflects this culinary part relative to the whole ingredient.

History

1800

Soup was separated in markets and kitchens as cooks specialised prep by plant or animal part.

1950

Retail packing made soup a familiar labelled form for home cooks.