Description
This Creamy Garlic Parmesan Pasta Soup is a comforting, rich soup featuring tender ditalini pasta in a garlicky, cheesy broth. Perfect for chilly days and easy weeknight dinners.
Ingredients
- 2 tablespoons butter
- 3 cloves garlic, finely minced or grated
- 1/2 teaspoon Italian seasoning
- 1 tablespoon flour
- 7–8 cups chicken stock
- 2 cups heavy cream
- 1 pound ditalini pasta
- 4 ounces shredded Parmesan cheese
- 1/2 teaspoon white wine vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add garlic and Italian seasoning and sauté until fragrant, about 1 minute.
- Whisk in flour and cook for 1 minute to create a roux.
- Gradually whisk in chicken stock and bring to a simmer.
- Add ditalini pasta and cook until tender, about 8–10 minutes.
- Stir in heavy cream and Parmesan cheese until the cheese is melted and the soup is creamy.
- Add white wine vinegar, salt, and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- You can use half-and-half instead of heavy cream for a lighter version.
- For extra flavor, add a pinch of crushed red pepper flakes.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Comfort Food
- Method: Stovetop
- Cuisine: Italian-American