Parmesan Pasta Soup

I always think of this Parmesan pasta soup when I’m looking through the fridge and don’t know what’s for dinner. With only 5 ingredients you can make a delicious bowl of cooked pasta in a creamy buttery garlic soup topped with grated Parmesan. Simple is the name of the game here and it tastes amazing!

I have this recipe saved for when it’s cold outside and we need something quick. Its about 20 minutes door to door and I’ll have time to cut up some bread to go along with it. Easy homemade dinner without cooking all night long.

Why You Will Love This Recipe

Small pieces of pasta allow you to scoop up some of every ingredient with each bite. Garlic adds tons of flavor to the broth and Parmesan rounds it out without being overpowering. Perfect meal to warm your belly without being super hearty.

Cleanup is easy as well. Since you’re cooking your pasta in the soup there is no extra pot to clean or a colander to rinse off. Once youre done eating you have bowls, spoons and a pot to wash. That’s about it on a hectic weeknight.

What You Need

Unsalted butter, garlic, chicken broth, ditalini and Parmesan cheese to make this soup. Salt and pepper to season your soup. You can also add some parsley on top.

Garlic

Using fresh garlic is a must for this recipe. When you saute garlic in butter it mellows out its pungent taste and gives the soup a nice savory flavor. Just saute until you can smell the garlic. You can substitute garlic powder if needed. It will just not be as flavorful.

Broth

Use whatever broth you like. It will take up the majority of the soup so make sure you like how it tastes. If you want to control the salt in your soup use low sodium broth. Since Parmesan is a bit salty you may not need to add much. You can also use vegetable broth. To make this recipe vegetarian use a Parmesan cheese that uses vegetarian rennet.

Cheese

Using a fresh grated Parmesan will give the soup a nice nutty taste and adds some creaminess to the dish. Try to grate your Parmesan nice and fine. This will allow it to dissolve easier into the soup. Add the cheese in little bits at a time so it blends in well. You may find your soup to be grainy if you use the packaged shredded cheese. Another great cheese to use would be Pecorino Romano. It has a sharper taste to it. Be careful when adding salt since it’s already pretty salty.

Directions

Have your garlic chopped and cheese grated before you begin. Some steps will go quickly once you have the butter melted so it helps to have everything out.

Saute Garlic

Melt your butter in a large pot over medium heat. Add your garlic and saute for about 30 seconds until fragrant. Keep an eye on your garlic and stir as it cooks. You want your garlic to become soft and not burnt.

Simmer Broth

Add your chicken broth to the pot. Increase heat and bring to a boil. Stir to incorporate garlic throughout the broth.

Add Pasta

Stir in your ditalini and lower heat to a simmer. Cook according to package directions. Make sure to stir occasionally so your pasta doesn’t stick to the bottom. Check your pasta a few minutes before its done. It should be tender but still have a bit of bite.

Add Cheese

Once pasta is cooked remove from heat and allow to cool down a bit. Add Parmesan a little at a time and stir to incorporate. Once combined taste your soup and add salt and black pepper if desired. Serve immediately.

Tips

• Best served right away. As the soup sits it will continue to soak up liquid. If your family doesn’t get to the table right away stir in more broth and season as needed.
• If you know you’ll be rushed that night you can chop your garlic the day before. Store it in a small airtight container in the fridge. You can also pre-grate your cheese to save time as well.
• Feel free to add some veggies to this recipe. I like to stir in some spinach towards the end of cooking. Spinach will wilt in the hot broth so make sure its chopped small. Carrots take longer to cook so chop them fine and make sure they are soft before serving.

Storing And Reheating

• Store: Allow soup to cool down a bit. Place in an airtight container and store in the fridge for up to 3 days. Your soup will soak up some of the broth.
• Freeze: I would not recommend freezing this soup with pasta in it. Your pasta will get mushier when you reheat it from the freezer.
• Reheat: Place soup on the stove and heat over medium low heat. Add additional chicken broth until it’s at your desired consistency. Season as needed.

Serves Well With

• Side salad
• Crusty French bread
• Grilled cheese
• Additional parmesan and parsley

FAQs

Can I use other types of pasta?

Yes. You can use any small pasta that you like. Some suggestions include orzo, small shells, or break up some spaghetti. Keep an eye on the amount of broth you have in the pot as some pastas will soak up more liquid than others.

Why is my cheese clumping in my soup?

When adding Parmesan to soup that’s boiling it can cause your cheese to clump together. Also if your using shredded cheese it can be hard to get it to blend in with the broth. Remove soup from heat and allow to cool down. Then slowly add your grated cheese to the soup.