Parmesan Pasta Soup ~
Ditalini pasta in a rich and savory parmesan broth.
Serve with crusty bread and a simple green salad.
This post was updated on January 23, 2025 to include Quick Tips for Success and a step-by-step video.
Garlicky Parmesan Soup Recipe
This easy recipe with simple ingredients is everything you want in a cozy meal. Parmesan Pasta Soup is warm, satisfying, and comes together in no time. The combination of ditalini pasta and rich parmesan broth creates a hearty base, while the garlic and fresh parsley add layers of flavor.
It’s a perfect one-pot meal for a fuss-free night in – quick, easy, and packed with flavor. Ideal for busy weeknights, this soup delivers on taste and ease, for a delicious meal that’s on the dinner table in under 30 minutes.
Ingredients for Parmesan Pasta Soup
You will need the following:
- 1 stick of butter, (8 tablespoons)
- 2 tablespoons garlic, minced
- 8 cups vegan chicken-style broth
- 16 ounces uncooked ditalini pasta, by weight
- 1 cup Parmesan cheese, grated and divided
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh parsley, chopped
Ingredient Notes
- Butter – Adds richness to the soup. Because of the amount used, olive oil is not recommended for this recipe.
- Garlic – Fresh garlic is key here, as it infuses the broth with a rich, aromatic flavor. If you’re short on time, pre-minced garlic can be a handy substitute.
- Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base. Vegetable broth can also be used as the soup base but you may need to adjust the seasonings.
- Ditalini Pasta – Ditalini is perfect for soup because of its small, tube-like shape. It holds up well in broth without becoming too mushy. Small shells are another good option for this soup.
- Parmesan Cheese – Adds the signature savory flavor. Use more or less to suit your style.
- Fresh Parsley – A sprinkle of parsley adds a bright, fresh note to the soup, balancing out the richness of the broth and cheese. It’s a simple garnish that makes a big difference.
How to Make Parmesan Pasta Soup
STEP ONE: Melt Butter and Sauté Garlic. Set a large pot over medium heat and add the stick of butter. When the butter is melted, add the garlic and cook for 30 seconds.
STEP TWO: Cook Pasta in Broth. Add the vegan chicken broth and uncooked pasta. Bring to a boil for 10 minutes, or until the pasta is cooked to al dente consistency.
STEP THREE: Add Parmesan Cheese. Stir in 1/2 cup of Parmesan cheese and ground black pepper.
STEP FOUR: Season and Serve. Adjust seasoning to taste, then ladle into soup bowls. Sprinkle with the remaining Parmesan cheese and parsley. Serve hot.
Quick Tips for Success
- Cook Pasta to Al Dente: Be sure to cook the pasta to al dente, as it will continue to soften slightly in the hot broth. This helps maintain the ideal texture in the finished soup.
- Serve Immediately: For the best consistency, serve the soup right after cooking. Pasta tends to absorb broth as it sits, which may thicken the soup over time. If reheating, add extra broth to adjust the texture.
- Use Fresh Garlic and Parmesan: For maximum flavor, opt for freshly minced garlic and freshly grated Parmesan cheese. These ingredients make a noticeable difference in the depth and richness of the soup.
Optional Add-ins
- Chickpeas: Toss in a drained and rinsed can of chickpeas (garbanzo beans) for a hearty boost of protein.
- Spinach:Baby spinach leaves add a pretty pop of color.
- Lemon: A light splash of lemon juice or a sprinkle of lemon zest brightens up the flavors.
- Italian Seasoning: A pinch of Italian seasoning adds a nice herbal note.
- Red Pepper Flakes: For a bit of heat, serve with red pepper flakes and let everyone season to taste.
Storage
- Store leftover soup in an airtight container in the refrigerator. This soup is best served right away, but if you have leftovers, keep in mind that the pasta may absorb some of the liquid as it sits. You might need to add more broth when reheating to maintain the right consistency.
More Recipes You’ll Love!
- Buttered Noodles
- Vegan Chicken Noodle Soup
- Cauliflower Soup with Fresh Herbs
- Pasta with Peas (Pasta e Piselli)
- Chickpea and Pasta Soup
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Parmesan Pasta Soup
Ingredients
- 1 stick of butter (8 tablespoons)
- 2 tablespoons garlic minced
- 8 cups chicken-style broth
- 16 ounces uncooked ditalini pasta by weight
- 1 cup Parmesan cheese grated and divided
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Set a large pot over medium heat and add the stick of butter. When the butter is melted, add the garlic and cook for 30 seconds.
- Add the broth and uncooked pasta. Bring to a boil for 10 minutes, or until the pasta is cooked to al dente consistency.
- Stir in 1/2 cup of Parmesan cheese and ground black pepper.
- Adjust seasoning to taste, then ladle into soup bowls. Sprinkle with the remaining Parmesan cheese and parsley. Serve hot.
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