If you are craving a cozy, comforting bowl that feels like a warm hug from the inside, this Parmesan Pasta Soup Recipe is exactly what you need. It effortlessly combines tender pasta, savory broth, and that irresistible Parmesan cheese creaminess into a simple yet stunning dish. Whether it’s chilly outside or you just want something wholesome and satisfying, this Parmesan Pasta Soup Recipe brings vibrant flavors and soothing textures in every spoonful. It’s a one-pot wonder that’s easy to make but feels absolutely special every single time.
Ingredients You’ll Need
Every ingredient in this Parmesan Pasta Soup Recipe plays a crucial role in creating its hearty, flavorful profile. From aromatic vegetables to rich cheese, each component enhances either the taste, texture, or color of this fantastic soup.
- 2 tablespoons olive oil: Provides a smooth base to sauté vegetables and adds subtle richness.
- 1 small yellow onion (diced): Delivers sweetness and depth as it softens in the pot.
- 2 cloves garlic (minced): Gives a warm, aromatic kick to the soup’s flavor.
- 2 carrots (peeled and diced): Adds natural sweetness and vibrant color.
- 2 celery stalks (diced): Brings crunch and a fresh, earthy undertone.
- 6 cups low-sodium chicken or vegetable broth: Forms the flavorful liquid base while keeping saltiness balanced.
- 1 teaspoon Italian seasoning: Introduces a herby medley that ties everything together.
- 1 cup small pasta (ditalini or elbow macaroni): Offers the chewy texture that makes each spoonful satisfying.
- 1 cup grated Parmesan cheese: Contributions a luscious, nutty creaminess essential to the soup’s soul.
- 1/4 cup heavy cream: Enriches the broth to silky perfection.
- Salt and black pepper to taste: Enhances and balances all flavors harmoniously.
- Fresh parsley (chopped, for garnish): Adds a refreshing pop of green and light herbal brightness.
How to Make Parmesan Pasta Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large pot over medium heat. Toss in your diced onion, carrots, and celery, letting them cook for about 5 to 6 minutes until they become tender and aromatic. This step releases their natural sweetness, building a flavorful foundation.
Step 2: Add Garlic and Italian Seasoning
Next, stir the minced garlic and Italian seasoning into the softened veggies. Cook everything for an additional minute, allowing the herbs and garlic to awaken and mingle with the base flavors.
Step 3: Pour in the Broth and Bring to a Boil
Pour the chicken or vegetable broth into the pot and crank up the heat. Once the soup reaches a rolling boil, it’s ready for the next crucial step: pasta!
Step 4: Cook the Pasta
Add your chosen small pasta (like ditalini or elbow macaroni) straight into the boiling broth. Cook according to the package instructions until the pasta is al dente – tender but still with a little bite to hold up well in the soup.
Step 5: Stir in Parmesan and Cream
Lower the heat to a gentle simmer, then gently stir in the grated Parmesan cheese and heavy cream. This step transforms the soup into a velvety, creamy treat. Season with salt and freshly ground black pepper to balance out the taste.
Step 6: Simmer and Thicken
Let the soup cook for an additional 3 to 4 minutes, stirring occasionally. This short simmer allows the soup to thicken slightly, marrying all the flavors beautifully.
How to Serve Parmesan Pasta Soup Recipe
Garnishes
Fresh chopped parsley is the perfect finishing touch for this soup, adding a vibrant splash of color and a hint of herbal freshness that cuts through the richness. For an extra burst of flavor, a sprinkle of additional Parmesan or a drizzle of high-quality olive oil works wonders.
Side Dishes
This Parmesan Pasta Soup Recipe pairs beautifully with a crusty baguette or garlic bread to soak up the creamy broth. A crisp green salad with a zesty vinaigrette can lighten up the meal, providing a refreshing contrast to the soup’s indulgence.
Creative Ways to Present
For a charming presentation, serve the soup in mini bowls or hollowed-out bread bowls, turning each serving into an inviting experience. You might also garnish with a few toasted pine nuts or a swirl of pesto for an unexpected twist that’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Parmesan Pasta Soup Recipe into an airtight container and refrigerate. It stays good for up to 3 days, making it a perfect quick lunch or dinner option that’s ready to go.
Freezing
While this creamy soup is delicious fresh, freezing can affect the texture due to the dairy and pasta. If you must freeze, do so before adding the cream and Parmesan, then add them fresh when reheating.
Reheating
Gently rewarm the soup on the stove over low heat, stirring to help reincorporate any separated cream and cheese. Add a splash of broth or water if it’s too thick. Avoid microwaving at high power to preserve the creamy texture.
FAQs
Can I use a different type of pasta for this Parmesan Pasta Soup Recipe?
Definitely! Small pasta shapes like orzo, small shells, or even broken spaghetti work well because they cook evenly and fit nicely on the spoon.
Is it possible to make this soup vegetarian?
Yes, just use vegetable broth instead of chicken broth to keep it vegetarian while maintaining rich, savory flavor.
Can I add protein to make this soup more filling?
Great idea! Cooked shredded chicken, white beans, or even cooked sausage can be added for extra protein and heartiness.
How do I make this soup lighter?
Swap heavy cream for half-and-half or whole milk to reduce calories without sacrificing too much creaminess. You can also reduce the amount of cheese if preferred.
What’s the best way to avoid pasta getting mushy when storing leftovers?
Cook the pasta separately and add it to individual portions before serving or reheating. This keeps pasta from absorbing too much liquid and becoming soggy over time.
Final Thoughts
This Parmesan Pasta Soup Recipe has quickly become one of those go-to meals that feels both indulgent and wholesome. It’s so simple to whip up, packed with comforting flavors and textures that just hit the spot every time. Whether you’re cozying up on a cool night or feeding family and friends, you’ll be amazed how this soup turns simple pantry staples into a bowl full of happiness. Give it a try and watch it become a favorite in your recipe rotation!
Print
Parmesan Pasta Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy Parmesan Pasta Soup made with sautéed vegetables, tender pasta, and a rich blend of Parmesan cheese and cream. This easy stovetop recipe is perfect for a cozy meal any day.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Soup Base
- 6 cups low-sodium chicken or vegetable broth
- 1 teaspoon Italian seasoning
Pasta and Cheese
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 cup grated Parmesan cheese
- 1/4 cup heavy cream
Seasoning and Garnish
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for 5–6 minutes until the vegetables begin to soften.
- Add garlic and seasoning: Stir in the minced garlic and Italian seasoning, cooking for another minute until fragrant.
- Add broth and boil: Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Cook pasta: Add the pasta and cook according to package instructions until al dente.
- Finish soup: Reduce the heat to low. Stir in the grated Parmesan cheese and heavy cream. Season with salt and black pepper to taste. Let the soup simmer for 3–4 minutes, stirring occasionally, until slightly thickened and creamy.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Notes
- For extra richness, add more Parmesan or a splash of white wine while the vegetables cook.
- You can substitute the heavy cream with half-and-half for a lighter version.
- Add cooked shredded chicken or white beans for extra protein.
