Description
This Parmesan Pasta Soup is the perfect blend of creamy, cheesy goodness and hearty pasta comfort. The buttery garlic base combines with vegetable broth and ditalini pasta, creating a simple yet flavorful dish. The addition of freshly grated Parmesan gives the soup a rich, creamy texture, while the parsley and freshly cracked black pepper on top add a bright, fresh finish.
Ingredients
4 Tablespoons butter
5 garlic cloves, minced
32 ounces vegetable broth
1 1/2 cups ditalini pasta
1/3 cup Parmesan, finely grated
Toppings (optional):
Chopped parsley
Salt, to taste
Black pepper, freshly cracked, to taste
Extra Parmesan, finely grated
Instructions
Melt the butter: In a large pot over medium heat, melt the 4 tablespoons of butter.
Cook the garlic: Add the minced garlic and stir for 30-45 seconds until fragrant.
Add the broth: Pour the vegetable broth into the pot and bring to a boil.
Cook the pasta: Once boiling, reduce the heat to a simmer and add the ditalini pasta. Cook according to the package instructions until al dente.
Stir in the Parmesan: Once the pasta is cooked, stir in the 1/3 cup finely grated Parmesan cheese until melted and combined.
Serve: Ladle the soup into bowls and garnish with chopped parsley, freshly cracked black pepper, and extra grated Parmesan as desired. Adjust salt to taste if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 310