Parmesan Pasta Soup
Ditalini pasta in a rich and savory parmesan broth. Ready and on the table in under 30 minutes!
Print
Pin
Servings: 4
Calories: 727kcal
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.
Video
Nutrition
Calories: 727kcal | Carbohydrates: 87g | Protein: 24g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 590mg | Potassium: 321mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1212IU | Vitamin C: 6mg | Calcium: 340mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
