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
Scale
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.
