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If you have a love for cozy, comforting meals that wrap you up in warmth with every spoonful, then I can’t wait for you to try this Parmesan Pasta Soup Recipe. It’s the perfect blend of cheesy richness and tender pasta chunks swimming in a savory vegetable broth, making it both hearty and light at the same time. This soup is exactly what you’ll want to reach for on chilly evenings, or anytime you crave something soothing yet exciting. Every ingredient plays a vital role, coming together to create a bowl that’s simple, satisfying, and utterly unforgettable.
Ingredients You’ll Need
Gathering these ingredients is like setting the stage for an easy but impressive dinner. Each one is essential, bringing depth of flavor, texture, or a splash of vibrant color to your soup.
- Olive oil: Adds a fruity, smooth base for sautéing vegetables and builds richness.
- Yellow onion: Provides a subtle sweetness and aroma that forms the backbone of the broth.
- Garlic cloves: Infuses a warm, pungent kick that perks up every bite.
- Carrots: Contribute a natural sweetness and vibrant orange color.
- Celery stalks: Offer freshness and a delicate crunch that balances the softness.
- Salt: Enhances and rounds out all the flavors perfectly.
- Black pepper: Adds a touch of bite and depth.
- Dried thyme: Offers an earthy, herbaceous note that complements the cheese beautifully.
- Low-sodium vegetable or chicken broth: Forms the flavorful liquid base without overwhelming saltiness.
- Small pasta (ditalini or orzo): Brings delicate, tender bites that soak up all the yummy broth.
- Freshly grated Parmesan cheese: Delivers the signature cheesy, nutty richness that makes this soup unforgettable.
- Parmesan rind (optional): A brilliant secret trick for adding deeper umami notes to the broth.
- Fresh spinach or kale (optional): Adds a pop of green and wholesome texture for extra nutrition.
- Fresh parsley: For garnish, adding a burst of color and fresh flavor at the end.
How to Make Parmesan Pasta Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and celery. Stir and cook gently until these veggies soften and release their wonderful aromas—this takes about 6 to 8 minutes. This is the flavor foundation of your entire soup, so let those veggies sweeten and mingle nicely.
Step 2: Season and Add Broth
Sprinkle in the salt, black pepper, and dried thyme. These simple seasonings elevate your soup by adding complexity and warmth. Pour in the broth carefully, then bring your mixture up to a gentle boil. If you have a Parmesan rind handy, toss it in now; it infuses the soup with savory depth that’s hard to beat.
Step 3: Cook the Pasta
Once the broth is boiling, add your choice of small pasta like ditalini or orzo. Stir occasionally to keep the pasta from sticking to the bottom of the pot. Cook the pasta just until tender according to the package instructions. This ensures your soup gets that perfect balance of tender pasta that still holds its shape, soaking up all the flavors.
Step 4: Stir in the Cheese and Greens
Turn the heat down to low and stir in the freshly grated Parmesan cheese gradually, letting it melt completely into the broth. This is where the soup becomes luxuriously creamy and irresistibly cheesy. If you’re using fresh spinach or kale, stir it in now and cook for another 2 to 3 minutes until the greens wilt, adding freshness and a lovely pop of green.
Step 5: Final Touches
Remove and discard the Parmesan rind if you added it earlier. Give the soup a final taste and adjust seasoning if needed—sometimes a tiny splash more salt or a crack of pepper makes all the difference. Your Parmesan Pasta Soup Recipe is ready to serve, inviting and cozy.
How to Serve Parmesan Pasta Soup Recipe
Garnishes
Fresh parsley is the perfect finishing touch, sprinkling vibrant color and a hint of herbal brightness that cuts through the richness. You can also add a little extra grated Parmesan on top for those who want to dial up the cheesy goodness even more.
Side Dishes
This soup pairs beautifully with a crusty baguette or garlic bread for dipping. For a lighter option, serve alongside a crisp green salad with a tangy vinaigrette to refresh the palate between spoonfuls.
Creative Ways to Present
For dinner parties or gatherings, consider serving this soup in mini bread bowls or sturdy ramekins with a Parmesan crisp on the side. It’s both charming and practical, adding a special touch that guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Keep in mind, the pasta will absorb some of the broth as the soup sits, so it might thicken quite a bit.
Freezing
This soup is best enjoyed fresh but you can freeze it if needed. Freeze without the fresh greens and add them when reheating. Use a freezer-safe container and consume within 2 months for the best flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add a bit of extra broth or water to loosen up the texture if the soup has thickened too much. Stir well to reincorporate the Parmesan flavor and wilt any additional greens you might want to add.
FAQs
Can I use other types of pasta besides ditalini or orzo?
Absolutely! Small pasta shapes like shells, small elbow macaroni, or acini di pepe work wonderfully. Just be sure to adjust the cooking time according to the pasta you choose so it stays tender but not mushy.
What if I don’t have a Parmesan rind?
No worries at all! The Parmesan rind adds extra umami depth, but the soup will still be delicious without it. Just rely on the freshly grated Parmesan cheese to deliver that signature flavor.
Can I make this soup vegan?
To make a vegan Parmesan Pasta Soup Recipe, substitute the Parmesan cheese with a plant-based alternative and use vegetable broth. Nutritional yeast can be sprinkled in for a cheesy flavor kick.
Is it possible to make this soup creamier?
Yes! For a creamier texture, stir in a splash of heavy cream or half-and-half at the end, just before serving. It adds a luscious velvety quality without overpowering the fresh flavors.
How do I prevent the pasta from getting mushy when reheating?
Since the pasta continues to absorb liquid over time, it’s best to add extra broth or water when reheating. Keeping the reheating time gentle and brief will also help prevent mushiness.
Final Thoughts
This Parmesan Pasta Soup Recipe is truly one of those dishes that feels like a warm hug in a bowl—simple, nourishing, and absolutely crave-worthy. Whether you’re feeding a family or just treating yourself after a long day, it’s a brilliant and easy recipe to have in your cooking arsenal. Give it a try soon and savor every comforting spoonful!
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Parmesan Pasta Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This comforting Parmesan Pasta Soup is a delightful Italian-American dish combining tender pasta, fresh vegetables, and rich Parmesan cheese in a savory broth. Perfect for a cozy meal, it features sautéed onions, garlic, carrots, and celery simmered with herbs and broth, then enriched with Parmesan and fresh greens for a nourishing, flavorful bowl.
Ingredients
Vegetables
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 cup chopped fresh spinach or kale (optional)
- Fresh parsley, chopped, for garnish
Broth and Seasonings
- 6 cups low-sodium vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 Parmesan rind (optional, for extra flavor)
Others
- 2 tablespoons olive oil
- 1 cup small pasta (like ditalini or orzo)
- 1 cup freshly grated Parmesan cheese
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté the vegetables until they are soft and fragrant, about 6 to 8 minutes.
- Season and Add Broth: Stir in the salt, black pepper, and dried thyme to the sautéed vegetables. Pour in the low-sodium vegetable or chicken broth and bring the mixture to a gentle boil. If desired, add the Parmesan rind now to infuse additional flavor.
- Cook the Pasta: Add the small pasta (such as ditalini or orzo) to the boiling broth. Cook according to the pasta package instructions, stirring occasionally to prevent it from sticking to the bottom of the pot.
- Incorporate Parmesan Cheese: When the pasta is tender, reduce the heat to low. Stir in the freshly grated Parmesan cheese until it melts completely and combines well with the soup, creating a creamy texture.
- Add Greens and Final Touches: If using fresh spinach or kale, stir it into the soup and cook for an additional 2 to 3 minutes until the greens are wilted. Remove the Parmesan rind if it was added earlier.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt or pepper as needed. Serve the soup hot, garnished with freshly chopped parsley and extra Parmesan cheese if desired.
Notes
- For a creamier texture, stir in a splash of heavy cream at the end of cooking.
- You can use leftover cooked pasta by adding it just before serving instead of cooking dry pasta in the soup.
- This soup thickens as it sits—when reheating, add a bit more broth to loosen the texture as needed.
