Parmesan Pasta Soup is a wonderfully comforting and easy dish, often resembling a simplified, cheesy noodle soup. There are many variations, from very basic to those with added vegetables or even meat. Here’s a classic and easy recipe for a delicious Parmesan Pasta Soup:
Easy Parmesan Pasta Soup (Vegetarian Option)
This version focuses on the simple, rich flavors of broth, garlic, butter, pasta, and, of course, Parmesan cheese.
Yields: 3-4 servings Prep time: 5 minutes Cook time: 15-20 minutes
Ingredients:
- 4 tablespoons unsalted butter
- 4-5 cloves garlic, finely minced
- 32 oz (about 4 cups) chicken or vegetable broth
- 1 ½ cups small pasta (like ditalini, stelline, acini di pepe, or even broken spaghetti)
- ½ cup grated Parmesan cheese (freshly grated is best for melting and flavor)
- Salt and freshly ground black pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions:
- Melt Butter & Sauté Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook, stirring constantly, for about 30-60 seconds until fragrant. Be careful not to burn the garlic.
- Add Broth & Bring to a Boil: Pour in the chicken or vegetable broth. Bring the broth to a gentle boil over medium-high heat. You can put a lid on the pot to speed this up, but keep an eye on it to prevent it from boiling over.
- Cook Pasta: Once the broth is boiling, reduce the heat to a simmer (low boil). Add the small pasta to the simmering broth. Cook according to package directions until the pasta is al dente (cooked but still firm to the bite). Stir occasionally to prevent the pasta from sticking. Note: If the soup boils too vigorously, the broth may evaporate too quickly. Keep it at a gentle simmer.
- Stir in Parmesan: Once the pasta is cooked, remove the pot from the heat. Stir in the grated Parmesan cheese until it melts and the soup becomes creamy.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Garnish with fresh chopped parsley, if desired, and a little extra Parmesan cheese. Serve immediately.
Tips for Success:
- Fresh Parmesan: Using a block of Parmesan cheese and grating it yourself will give you the best flavor and melt much more smoothly than pre-shredded cheese, which often contains anti-caking agents.
- Don’t Overcook Pasta: Pasta in soup can quickly become mushy if overcooked. Cook it just until al dente, as it will continue to absorb liquid even after the heat is off.
- Adjust Consistency: If the soup becomes too thick as it sits, you can add a splash more broth or hot water to reach your desired consistency when reheating.
- Variations:
- Add Vegetables: For extra nutrition and flavor, you can sauté finely diced carrots, celery, or frozen mixed vegetables with the garlic. Add them with the broth or a few minutes before the pasta is done cooking, depending on how tender you like them.
- Add Protein: Stir in cooked, shredded chicken (like rotisserie chicken) or cooked small meatballs for a heartier soup.
- Creamier Version: For an even creamier soup, some recipes add a splash of heavy cream or milk along with the broth. Add it towards the end of cooking to prevent curdling.
- Herbs: A pinch of dried Italian seasoning, basil, or oregano can be added with the garlic for more depth of flavor.
Enjoy your comforting bowl of Parmesan Pasta Soup!