What is brothy cavatelli and how does it differ from regular pasta dishes?

Brothy cavatelli is a simple Italian-style pasta dish where small cavatelli shells are cooked briefly in a flavorful, mostly clear broth instead of a thick sauce. The result is a light, soup-like bowl where pasta absorbs the broth’s flavor but stays al dente. Typical components include chicken or vegetable stock, aromatics (garlic, onion), a handful of greens or beans, and a finishing sprinkle of cheese and herbs. It’s served more like a hearty soup than a sauced pasta, making it quick, comforting, and easy to customize.

How do you make brothy cavatelli at home (quick recipe and timings)?

To make a basic brothy cavatelli: bring 6 cups (1.4 L) chicken or vegetable stock to a simmer in a wide pot, sauté 1 small diced onion and 2 cloves garlic until soft, then add 12 oz (340 g) cavatelli. Cook uncovered 8–10 minutes for dried pasta (3–5 minutes for fresh) until al dente, stirring occasionally. Add 1–2 cups chopped greens or a cup of cooked beans in the last 2 minutes. Finish with 2–3 tbsp grated Parmesan and a tablespoon olive oil; season with salt and pepper. Serve immediately while hot.

Can I make brothy cavatelli vegetarian or vegan without losing depth of flavor?

Yes. Replace chicken stock with a rich vegetable stock and boost umami with 1–2 tsp miso paste or a splash of soy sauce added to the broth. Use sautéed mushrooms, white beans, or roasted tomatoes for savory depth. Swap Parmesan for a vegan hard “cheese” or 2 tbsp nutritional yeast mixed with a little olive oil for a cheesy mouthfeel. Taste and adjust salt gradually, since miso and soy add sodium.

What’s the best way to store and reheat brothy cavatelli so the pasta doesn’t get mushy?

For best texture, store broth and pasta separately when possible. In the fridge, keep components in airtight containers: broth up to 4 days, cooked pasta 2–3 days. If already combined, use within 2 days. To reheat, warm the broth gently on the stove until simmering, then add the pasta for 1–2 minutes to warm through. If reheating in the microwave, add 2–4 tbsp extra hot broth or water per serving and heat in 30–45 second bursts, stirring to avoid overcooking.

Is store-bought cavatelli okay to use, or should I make it from scratch?

Store-bought cavatelli (fresh, frozen, or dried) is perfectly fine and saves time—fresh cooks fastest (3–5 minutes), frozen 4–6 minutes, and dried 8–10 minutes in simmering broth. Homemade cavatelli has a chewier texture and can be worth the effort if you want a rustic bite. If using store-bought, check package instructions and reduce broth slightly if using fresh pasta to avoid an overly soupy result. See our homemade cavatelli tutorial for a step-by-step guide.

Brothy Cavatelli With Sundried Tomatoes And Shaved Parmesan

Name: Brothy Cavatelli
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 small shallots [thinly sliced]; 4 cloves garlic [grated or minced]; 2 cups chopped kale; 1 jar (7 oz / ~198 g) sun-dried tomatoes packed in oil, plus the oil from the jar; 1 tsp dried oregano; 1 tsp fennel seeds; 1 tsp dried thyme; 1/2 tsp red pepper flakes; 4 cups vegetable stock; 1 parmesan rind [for extra depth]; 8 oz (≈227 g) dried cavatelli pasta; 1 1/2 cups creamy plant-based broth or unflavored oat milk; Juice of 1 lemon; 2 oz (≈57 g) fresh parmesan [for garnish]; Kosher salt and freshly cracked black pepper

Ingredients

Scale

3 small shallots [thinly sliced]

4 cloves garlic [grated or minced]

2 cups chopped kale

1 jar (7 oz / ~198 g) sun-dried tomatoes packed in oil, plus the oil from the jar

1 tsp dried oregano

1 tsp fennel seeds

1 tsp dried thyme

1/2 tsp red pepper flakes

4 cups vegetable stock

1 parmesan rind [for extra depth]

8 oz (≈227 g) dried cavatelli pasta

1 1/2 cups creamy plant-based broth or unflavored oat milk

Juice of 1 lemon

2 oz (≈57 g) fresh parmesan [for garnish]

Kosher salt and freshly cracked black pepper

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Instructions

1-Step 1: Heat the Base (3-4 minutes) Grab a large pot and heat the oil from the sun-dried tomato jar over medium heat. Toss in the sliced shallots, season with a pinch of kosher salt, and cook until soft, about 3-4 minutes. This builds the savory foundation.

2-Step 2: Toast Spices and Aromatics (4-5 minutes) Stir in 1 tsp dried oregano, 1 tsp fennel seeds, 1 tsp dried thyme, and 1/2 tsp red pepper flakes. Let them toast briefly to release aromas. Add the grated garlic and chopped sun-dried tomatoes (from the 7 oz jar); cook 4-5 minutes until fragrant.

3-Step 3: Simmer the Broth Pour in 4 cups vegetable stock and drop in the parmesan rind if using. Bring to a simmer. This step infuses everything with depth.

4-Step 4: Cook the Cavatelli and Kale (8-9 minutes) Add 8 oz dried cavatelli and simmer about 5 minutes. Stir in 2 cups chopped kale and cook another 3-4 minutes, until pasta is al dente and kale tender. Keep it short for that perfect chew!

5-Step 5: Finish the Broth (2 minutes) Stir in 1 1/2 cups creamy plant-based broth or oat milk. Season with salt and pepper, fish out the rind, and turn off heat.

6-Step 6: Brighten and Serve Squeeze in juice of 1 lemon, taste, and adjust. Ladle into bowls, top with 2 oz grated parmesan and black pepper. Serve hot!

Last Step:

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Notes

🍅 Use the oil from the sun-dried tomatoes for maximum flavor – it’s packed with concentrated tomato essence
🍝 Keep pasta cooking time short so it stays al dente – it will continue to soften in the hot broth
🧀 The parmesan rind adds incredible depth of flavor – don’t skip it if you have one available

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Simmering
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 8 g
Sodium: 880 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 62 g
Fiber: 5 g
Protein: 16 g
Cholesterol: 20 mg