Parmesan Pasta Soup is the coziest, most soul-soothing bowl of comfort food you can bring to your table, whether you need a gentle pick-me-up on a chilly night or want a quick family dinner that wows everyone. With its golden broth, tender vegetables, snuggly pasta, and ribbons of melted Parmesan swirling in every spoonful, this soup is like an Italian hug in a bowl. You only need a handful of pantry ingredients, but the payoff is absolutely magical—rich, cheesy, and brimming with flavor.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Parmesan Pasta Soup comes from the simplicity and harmony of its ingredients. Each one—humble as it may seem—brings character and depth to the final dish, playing off one another for layers of taste, color, and texture. Here’s what you’ll need, and why you shouldn’t skip a thing!
- Olive oil: A splash to start everything off, adding a subtle richness and helping veggies soften beautifully.
- Yellow onion (diced): Brings sweetness and savory depth as the aromatic base of your soup.
- Garlic (minced): Essential for that irresistible Italian aroma; mince it fresh if you can.
- Carrots (sliced): These give both color and a gentle sweetness that balances the soup perfectly.
- Celery (sliced): A must for classic soup flavor and a satisfying crunch in every bite.
- Vegetable or chicken broth: Go for low-sodium if possible so you can control the seasoning; this forms your soup’s heart and soul.
- Diced tomatoes (with juice): Bring a bright, tangy note and lovely red color to the pot.
- Dried basil: Adds fresh, herby fragrance—don’t skip for a true Italian vibe!
- Dried thyme: A little goes a long way, adding a savory, woodsy note that deepens the flavor.
- Crushed red pepper flakes (optional): For just a kiss of heat; add more if you like a spicy kick.
- Small pasta: Ditalini or elbow pasta nestle nicely in a spoon and absorb all that phenomenal flavor.
- Grated Parmesan cheese: The star of the show! Use freshly grated for the meltiest, most luscious results.
- Baby spinach or kale (optional): Stir these in at the end for extra color and a burst of nutrition.
- Salt and black pepper: Season wisely and taste as you go to make every flavor pop.
- Chopped fresh parsley or basil (optional): For a fresh, pretty finish that lifts the whole dish.
How to Make Parmesan Pasta Soup
Step 1: Sauté the Vegetables
Start with a good-sized soup pot over medium heat, then pour in the olive oil. Once it’s shimmering, toss in your onion, carrots, and celery. Sauté them for about 5–6 minutes, just until they’re softening and fragrant—your kitchen will smell incredible! This gentle sweating of the veggies lays down the flavor foundation that everything else will build on.
Step 2: Add Garlic and Herbs
Stir in the minced garlic and let it sizzle for about a minute. As soon as it’s aromatic (but before it browns), add the dried basil, thyme, and a pinch of red pepper flakes if you’re using them. The oils in the herbs will wake up and perfume the kitchen, making the soup taste as fresh as a summer garden even in the cold months.
Step 3: Pour in Liquids and Tomatoes
Now’s the time to introduce the vegetable or chicken broth along with the can of diced tomatoes—juice and all! Give everything a big stir and raise the heat. Bringing the soup to a gentle boil allows all those flavors to mingle and meld together beautifully.
Step 4: Add Pasta and Simmer
Once your soup is bubbling, stir in that adorable small pasta. Turn the heat down slightly and let it all simmer away for 10–12 minutes—just enough time for the pasta to cook to al dente and soak up all that flavorful broth. Keep an eye on it; you don’t want the pasta to get mushy!
Step 5: Add Parmesan and Greens
Turn the heat to low and stir in your grated Parmesan cheese. As it melts, it will turn the soup creamy and give every spoonful those dreamy cheesy strands. If you’re adding baby spinach or kale, now’s the moment—just a minute or two will wilt them to perfection. Taste and season with salt and pepper as needed.
Step 6: Serve and Savor
Ladle your Parmesan Pasta Soup into bowls and shower with extra Parmesan and a sprinkle of fresh parsley or basil if you have it. Each bowl is rustic, hearty, and guaranteed to warm you up from the inside out!
How to Serve Parmesan Pasta Soup
Garnishes
For a finish worthy of your favorite trattoria, always offer a dish of extra grated Parmesan at the table—nothing makes it feel homier than a snowcap of cheese melting right into your hot soup. Sprinkle with plenty of chopped fresh parsley or basil to add a burst of color and a little aromatic lift just before serving. A crack of black pepper on top is never out of place!
Side Dishes
Parmesan Pasta Soup shines alongside a hunk of crusty bread—think baguette, sourdough, or toasted ciabatta for dunking. It also plays beautifully with a crisp green salad tossed in a zippy vinaigrette, or a platter of roasted veggies. If you want to round out the meal for a gathering, offer some marinated olives or a simple antipasto platter.
Creative Ways to Present
For weeknight fun, try serving this soup in big mugs while curled up on the sofa. If you’re hosting, ladle it into rustic bowls and top with extra cheese, then set out a family-style platter of herbs and fresh toppings so everyone can customize their bowl. Another playful presentation: serve mini portions as shooters at a party for a delightful, unexpected Italian amuse-bouche!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Parmesan Pasta Soup, lucky you! Store cooled soup in an airtight container in the fridge for up to 3 days. Keep in mind that the pasta will continue to absorb liquid as it sits, so the soup might thicken up and the noodles may soften a bit over time.
Freezing
To freeze, it’s best to set aside a portion of the soup before adding the pasta; cooked pasta doesn’t freeze well and may get mushy after thawing. Ladle the broth and veggies (without pasta and cheese) into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw, reheat, and add freshly cooked pasta and Parmesan just before serving.
Reheating
To reheat, warm the soup gently in a saucepan over medium heat, stirring occasionally. If the soup has thickened too much, just add a splash of broth or water to reach your preferred consistency. Finish with another generous sprinkle of Parmesan before diving in again!
FAQs
Can I use gluten-free pasta for Parmesan Pasta Soup?
Absolutely! Gluten-free small pasta shapes like elbows or ditalini work great in this recipe. Just be sure to cook them separately according to package instructions, as they can sometimes break down more quickly in soup, and add them at the end to maintain their texture.
How do I make Parmesan Pasta Soup creamier?
For an extra luscious version, stir in a splash of heavy cream, half-and-half, or even a bit of whole milk right before serving. This will give you a silkier texture and an even richer flavor—perfect for when you’re craving serious comfort.
What’s the best Parmesan to use?
Skip the pre-grated stuff and reach for a wedge of real Parmigiano-Reggiano if you can; freshly grated cheese melts beautifully and brings bold, nutty flavor that transforms the broth. In a pinch, use the best Parmesan available to you, but fresh is always worth it!
Can I add protein to make it heartier?
Definitely! Try stirring in cooked shredded chicken, white beans, or even cooked Italian sausage to boost the protein and make the soup a satisfying one-bowl meal. Just add your cooked protein in the last few minutes so it warms through but doesn’t dry out.
Does Parmesan Pasta Soup work as a vegetarian meal?
It’s perfect for vegetarians—as long as you use vegetable broth and double-check that your Parmesan is made without animal rennet (many brands offer vegetarian-compatible versions). The soup is already packed with veggies, greens, and cheese, making it hearty and meat-free.
Final Thoughts
There’s honestly nothing more satisfying than gathering your loved ones around a pot of homey, cheesy Parmesan Pasta Soup. It’s simple, honest, and endlessly customizable, making it the kind of recipe you’ll reach for again and again. Whip up a batch soon and discover just how quickly it disappears—your future self will thank you!
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Parmesan Pasta Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Parmesan Pasta Soup that is easy to make and perfect for a cozy meal. This Italian-inspired soup is packed with vegetables, pasta, and Parmesan cheese in a savory broth.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup small pasta, such as ditalini or elbow
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup baby spinach or kale (optional)
- Salt and black pepper to taste
- Chopped fresh parsley or basil for garnish (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5–6 minutes, until the vegetables begin to soften.
- Stir in the garlic and cook for another minute until fragrant.
- Add the diced tomatoes with juice, broth, basil, thyme, and red pepper flakes. Bring the soup to a boil, then stir in the pasta.
- Reduce heat and simmer for 10–12 minutes, or until the pasta is tender.
- Stir in the Parmesan cheese and optional greens, and cook for another 2–3 minutes until the greens wilt and the cheese is melted into the soup.
- Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Notes
- For a creamier soup, stir in a splash of heavy cream or half-and-half at the end.
- This soup is best served fresh, as the pasta may absorb more liquid as it sits.
- To avoid mushy pasta in leftovers, cook the pasta separately and add it when serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 6g
- Sodium: 690mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 12mg
