This month, The Tasting Table Cookbook Club selected Small Victories: Recipes, Advice, and Hundreds of Ideas for Home Cooking Triumphs by Julia Turshen (let’s just call it Small Victories).

Turshen offers fantastic recipes and practical tips for making the most of pantry staples while creating delicious meals. One recipe that stood out to me was this Parmesan Soup with Tiny Pasta and Peas—and luckily, I already had all the ingredients on hand.

Speaking of Parmesan, if you haven’t been to Jimmy’s Italian Market in downtown Dallas, it’s worth setting aside half a day to visit. They offer an incredible selection of Italian products, along with an outstanding variety of meats and cheeses.

In our home, we always keep Jimmy’s Parmesan stocked, which often leaves us with leftover Parmesan rinds that I typically discard. However, this recipe puts those rinds to good use, transforming them into a simple yet flavorful soup.

Making this soup is incredibly simple—you just combine Parmesan rinds, an unpeeled onion, unpeeled garlic, water, and broth in a pot and let it simmer until the flavors come together, filling your home with a wonderful aroma.

Once the broth is ready, strain it through a sieve, return it to the pot, and add the pasta and peas. The result is a rich, flavorful soup that serves four.

I’m thrilled to have discovered this delightful little soup. It’s sure to become a regular in my kitchen this fall and winter, easily adaptable with whatever pasta and vegetables I have on hand. This is the kind of recipe that earns a permanent spot in your collection—simple, versatile, and endlessly comforting. I hope you give it a try!