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
Scale
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.
