Parmesan Pasta Soup
This Parmesan Pasta Soup is a comforting bowl of goodness you never knew you needed! With just a handful of simple ingredients, buttery broth, tender ditalini pasta, and loads of rich, nutty parmesan, this soup comes together in under 30 minutes and tastes like pure comfort in every single spoonful.
One of my absolute favorite things about this recipe is how incredibly easy it is to pull together on a busy weeknight. I love that the parmesan melts right into the hot broth, creating a silky, rich base that feels so much more indulgent than the effort it takes to make. My family goes absolutely crazy for this one, and I have a feeling yours will too!
If you love a good cozy soup recipe, you have to check out some of my other favorites! Try my Easy Stuffed Pepper Soup, my Spicy Lasagna Soup, and my Sausage Potato Kale Soup!
Table of contents
Why You’ll Love This Recipe
- Ready in Under 30 Minutes: This quick and easy soup comes together in no time, making it perfect for busy weeknights.
- Just 6 Simple Ingredients: You likely already have everything you need in your kitchen, no fancy ingredients required!
- Rich and Creamy Broth: The parmesan melts right into the hot chicken broth, creating a silky, indulgent soup base that is absolutely irresistible.
- Crowd-Pleasing Comfort Food: This hearty, satisfying soup is loved by kids and adults alike, it will quickly become a regular in your dinner rotation!
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
For this Parmesan Pasta Soup, you’ll need just a few pantry staples, butter, minced garlic, chicken broth, ditalini pasta, and of course plenty of shredded parmesan cheese, plus salt and pepper to taste.
Variations
- Add Some Veggies: Stir in some baby spinach, diced carrots, or frozen peas for added nutrition and color.
- Use a Different Pasta: Swap ditalini for orzo, small shells, or any small pasta you have on hand.
- Make It Creamier: Stir in a splash of heavy cream or a dollop of cream cheese at the end for an even richer broth.
- Add Protein: Toss in some shredded rotisserie chicken or Italian sausage to make this soup even more hearty and filling.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- After the butter is melted, add the garlic and saute until fragrant. Be sure not to brown the garlic.
- Add the chicken broth. Turn the heat up to medium high and bring the broth to a boil, then turn down the heat to medium low or a simmer.
- Add the pasta. Stir so it doesn’t stick together and cook until al dente.
- Remove from the heat and sprinkle in ¾ of the Parmesan cheese. The heat of the broth will melt the cheese. Serve the soup, garnish with more parmesan cheese.
Expert Tips
- Don’t Brown the Garlic: Keep the heat medium-low when sauteing the garlic in butter. Browned garlic will taste bitter and affect the flavor of your soup.
- Cook Pasta Al Dente: Ditalini pasta cooks quickly, so check your package instructions and be careful not to overcook it or it will become mushy.
- Remove From Heat Before Adding Parmesan: Take the pot off the heat before stirring in the cheese. This prevents the parmesan from clumping and ensures it melts smoothly.
- Use Freshly Shredded Parmesan: Pre-shredded parmesan often contains anti-caking agents that prevent it from melting as smoothly. For best results, shred your own from a block.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can make the broth ahead of time, but it’s best to cook the pasta fresh when serving so it doesn’t get mushy. Store leftovers in the fridge for up to 3 days.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the broth as it sits, so you may need to add a splash of chicken broth when reheating.
It’s best to freeze the soup without the pasta. Freeze the broth in a freezer-safe container for up to 3 months and cook fresh pasta when you’re ready to serve.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Parmesan Pasta Soup
Equipment
- Medium soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Cheese grater (if using block parmesan)
Ingredients
- 4 tablespoons butter
- 2-3 teaspoons minced garlic
- 4 cups chicken broth
- 1½ cups ditalini pasta
- ¾ cup parmesan cheese shredded
- Salt and black pepper to taste
Instructions
- In a medium pot, melt the butter over medium heat.
- Add the minced garlic and sauté for 30–60 seconds until fragrant. Do not let the garlic brown.
- Pour in the chicken broth and increase the heat to medium-high. Bring the broth to a boil.
- Reduce the heat to medium-low and add the ditalini pasta. Stir well to prevent sticking.
- Simmer the pasta until al dente according to package directions, stirring occasionally.
- Remove the pot from the heat and stir in about ¾ of the parmesan cheese until melted and incorporated.
- Taste and season with salt and black pepper as desired.
- Ladle into bowls and garnish with the remaining parmesan cheese before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
