Name: Parmesan Pasta Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1/4 cup (1/2 stick) butter; 5 garlic cloves, minced; 32 oz chicken broth; 1 1/2 cups ditalini pasta; 1/2 cup Parmesan, finely grated, plus more for serving; Fresh parsley, minced, for serving; Kosher salt, to taste; Freshly ground black pepper, to taste

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Introduction

This Parmesan Pasta Soup is a comforting and simple dish perfect for chilly days or when you crave something warm and satisfying. With a garlicky broth, tender ditalini pasta, and a rich parmesan finish, it offers a deliciously creamy texture without heavy cream.

A close-up of a white bowl filled with small ring-shaped pasta in a light golden broth. The soup has a few layers: at the bottom is the clear, slightly oily broth; next is a thick layer of small yellow pasta rings that fill most of the bowl; on top, there is a sprinkle of finely grated white cheese and small bits of green herbs scattered around. A silver spoon holds a small pile of the pasta rings, slightly shiny from the broth, showing texture and a few sprinkles of black pepper. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (1/2 stick) butter
5 garlic cloves, minced

32 oz chicken broth
1 1/2 cups ditalini pasta

1/2 cup parmesan, finely grated, plus more for serving
Fresh parsley, minced, for serving

Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: In a large pot over medium heat, melt the butter. Add the minced garlic and cook just until fragrant, about 30 seconds, being careful not to brown it.
Step 2: Pour in the chicken broth and bring it to a boil.

Step 3: Add the ditalini pasta to the pot and reduce the heat to a simmer. Cook until the pasta is al dente, following the package instructions for timing.
Step 4: Stir in the finely grated parmesan cheese until melted and combined. Season the soup with kosher salt and freshly ground black pepper to taste.
Step 5: Ladle the soup into bowls and garnish with additional parmesan and minced fresh parsley if desired. Serve immediately and enjoy!

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Try adding cooked spinach or peas for extra color and nutrition.
If you prefer a thicker soup, add a splash of cream or blend a portion of the soup before adding the parmesan.

Use freshly grated parmesan for the best flavor and texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Note that the pasta will absorb more broth upon storage, so you may want to add a little extra broth or water when reheating.

How to Serve

A white bowl filled with clear yellow broth containing small, round pasta tubes evenly spread throughout. On top, shredded white cheese is scattered along with small pieces of green parsley, adding contrast in color and texture. Some black pepper specks are visible floating in the broth. A silver spoon lifts a portion of pasta and cheese, showing the smooth texture of the pasta and the melted cheese strands. The bowl rests on a green and white checkered cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like elbow macaroni or orzo work well if ditalini is not available.

Is this soup suitable for freezing?

Freezing is not recommended because the pasta may become mushy after thawing. It’s best enjoyed fresh or refrigerated for a few days.