Description
Parmesan Pasta Soup is a comforting Italian-inspired dish featuring tender vegetables, savory Parmesan cheese, and small pasta cooked in a flavorful broth. This easy stovetop soup is perfect for a cozy meal and can be customized with spinach and extra cheese for added richness.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Broth and Seasoning
- 6 cups chicken or vegetable broth
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 Parmesan rind (optional for extra flavor)
Pasta and Cheese
- 1 cup small pasta (such as ditalini or orzo)
- 1 cup grated Parmesan cheese
Optional Ingredients
- 2 cups baby spinach
- Chopped parsley for garnish
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Broth and Seasonings: Stir in the chicken or vegetable broth, dried thyme, and the Parmesan rind if using. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer for 10 minutes to allow the flavors to meld and the vegetables to further soften.
- Cook the Pasta: Add the small pasta to the simmering soup. Cook according to the pasta package directions until al dente, usually 8 to 10 minutes. Stir occasionally to prevent sticking.
- Finish the Soup: Remove the Parmesan rind from the pot. Stir in the grated Parmesan cheese until it melts smoothly into the broth, giving the soup a rich, creamy texture.
- Add Spinach (Optional): If using baby spinach, stir it in during the last 2 minutes of cooking until wilted but still vibrant green.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with chopped parsley and additional Parmesan cheese if desired for extra flavor and presentation.
Notes
- You can use any small pasta shape you like, such as ditalini, orzo, or small shells.
- For a creamier texture, stir in a splash of heavy cream at the end of cooking.
- The Parmesan rind adds rich, savory depth to the broth—use it if available to boost flavor.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
