In a large pot of salted boiling water cook past al dente. Do not throw away the water. Or if you prefer you can cook the pasta in vegetable broth, either homemade or store bought or add the broth to the bowls instead of pasta water.
In 3-4 soup bowls add some cubed fresh mozzarella, top with drained pasta and some pasta water or broth, top with more cubed mozzarella, drizzle with olive oil and sprinkle with parmesan cheese. Serve immediately. Stir it up and enjoy!
Notes
To make homemade broth, in a large pot add a carrot and an onion peeled and cut in half, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water. If you want to make a beef broth then add a few pieces of meat (bone in is a good idea).Bring it to a boil then lower the heat and simmer for about three hours. Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve, place it back in the pot, bring to a boil and cook the pasta or cook the pasta in water and instead of adding water to the bowls add broth. Any unused broth can be stored in the fridge in an airtight container for 4-5 days. It can also be frozen in freezer safe containers and will keep for up to 6 months.Pasta usually doubles in size when cooked, so for the recipe you will need approximately 1 1/2 to 2 cups of dried small pasta to make 3 cups cooked.This type of soup is always best eaten when made. Although if you have leftovers, add some of the liquid and place in an airtight container. It will keep in the refrigerator for approximately 2 days.