Description
Parmesan Pasta Soup is a comforting and cheesy Italian-inspired soup made with sautéed vegetables, tender small pasta, and rich Parmesan cheese. This easy-to-make stovetop soup combines simple ingredients for a warm, flavorful meal perfect for cozy weeknights.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
Broth and Seasoning
- 6 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
Main Ingredients
- 3/4 cup small pasta (like ditalini, orzo, or elbow)
- 1 cup grated Parmesan cheese
- 2 cups baby spinach (optional)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add finely chopped onion, minced garlic, diced carrot, and diced celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add broth and seasonings: Pour in the chicken or vegetable broth. Stir in dried thyme, salt, and black pepper. Increase heat to bring the mixture to a boil.
- Cook pasta: Stir in the small pasta of your choice, then reduce the heat to a simmer. Cook according to the pasta’s package instructions, approximately 8 to 10 minutes, until the pasta is tender but not mushy.
- Incorporate cheese and spinach: Turn off the heat and stir in the grated Parmesan cheese until it melts and fully blends into the soup. If using spinach, add it now and allow it to wilt in the hot soup for 1 to 2 minutes.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with chopped fresh parsley and additional Parmesan cheese if desired.
Notes
- For a creamier version, stir in 1/4 cup heavy cream at the end of cooking.
- This soup pairs wonderfully with crusty bread for a complete meal.
- Perfect for a quick, cozy dinner or comforting lunch on cooler days.
