Parmesan Pasta Soup Recipe
If there’s a single soup recipe guaranteed to warm even the chilliest night, it’s this Parmesan Pasta Soup. Brimming with pillowy orzo or ditalini, vibrant veggies, leafy greens, and finished off with the unmistakable richness that only generous Parmesan can provide, it slides seamlessly between hearty comfort and light, everyday ease. Whether you’re craving a one-pot wonder for busy weeknights or searching for a new staple to wow your family, Parmesan Pasta Soup delivers the perfect balance of creaminess, savor, and soul-soothing Italian-American flair with every spoonful.
Ingredients You’ll Need
You only need a handful of wholesome, everyday ingredients to make Parmesan Pasta Soup, but don’t let the simplicity fool you – each element plays a key role. From the aromatic base to that irresistible umami kick, every component contributes color, texture, and layers of flavor.
- Olive oil: Build your flavorful base with a splash of good olive oil for richness and a smooth mouthfeel.
- Onion (1 small, diced): Sweet, mellow onion adds comforting depth and a little touch of golden color as it cooks down.
- Garlic (2 cloves, minced): Sharp and aromatic, garlic weaves complexity throughout the soup.
- Chicken or vegetable broth (4 cups): Broth adds body and umami—choose veggie for a meatless version or chicken for extra heartiness.
- Water (1 cup): This helps the soup simmer gently and ensures just the right balance of consistency.
- Small pasta (1 cup, such as orzo or ditalini): Little pasta shapes nestle perfectly in each bite, delivering the soup’s signature coziness.
- Carrots (2 medium, diced): These bring sweetness and vibrant color that brightens every spoonful.
- Celery (2 stalks, diced): Celery adds a whisper of earthiness and an irresistible crunch.
- Dried thyme (1 teaspoon): Thyme’s herbal notes bring an Italian touch that ties the flavors together.
- Salt (½ teaspoon): Seasons every layer and sharpens the flavors.
- Black pepper (¼ teaspoon): A gentle kick that keeps things interesting.
- Grated Parmesan cheese (½ cup): The star of the show—nutty, salty, and utterly craveable, it turns this soup into something special.
- Fresh spinach (2 cups, optional): Stirred in at the end, it gives a pop of green and added nutrition—kale also works beautifully.
- Fresh parsley for garnish: A final sprinkle for freshness, fragrance, and a truly inviting finish.
How to Make Parmesan Pasta Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Toss in your diced onion and let it gently sweat until it’s soft and translucent, about 5 minutes. This step sets a flavorful foundation, coaxing out natural sweetness that will infuse every drop of your Parmesan Pasta Soup. Add the minced garlic and stir for another minute, just until fragrant—careful not to let it burn!
Step 2: Build the Soup Base
Pour in the chicken or vegetable broth along with a cup of water, scraping up anything that may have stuck to the bottom. Drop in your carrots, celery, dried thyme, salt, and pepper. This aromatic medley simmers together, letting all those savory flavors meld into a delicious, soul-soothing broth.
Step 3: Add the Pasta
Once your broth comes to a gentle boil, stir in the pasta. Reduce the heat to a simmer and cook for 8 to 10 minutes. Watch as the pasta swells and the veggies turn perfectly tender, transforming your pot into a hearty, inviting bowl of goodness.
Step 4: Stir in Parmesan and Greens
Now comes the magic moment: stir in the Parmesan cheese and the fresh spinach (if using). The Parmesan melts, thickening your soup just enough and infusing it with all its nutty, creamy character. The spinach will wilt quickly, threading vibrant green through each serving. Taste, adjusting seasoning if needed.
Step 5: Serve and Enjoy
Ladle your steaming Parmesan Pasta Soup into bowls, finishing with a generous sprinkle of fresh parsley. Each serving is ready to comfort and delight—don’t be surprised if seconds are requested!
How to Serve Parmesan Pasta Soup
Garnishes
This soup loves a flourish! Top each bowl with more fresh parsley, an extra dusting of grated Parmesan, or a drizzle of really good olive oil to intensify the flavors. Freshly cracked black pepper makes for a bold and beautiful finish, and if you’re feeling decadent, a tiny splash of cream swirled on top can make Parmesan Pasta Soup simply unforgettable.
Side Dishes
Parmesan Pasta Soup is hearty enough to shine alone, but it pairs wonderfully with a crusty baguette or a slice of focaccia to soak up that luscious broth. For a more substantial meal, consider serving alongside a simple green salad with lemony vinaigrette, or add a platter of roasted vegetables to round everything out.
Creative Ways to Present
If you’re entertaining or just want a fun twist, consider serving this soup in small mugs as an appetizer at a cozy dinner party—portable and elegant. For families, offer a toppings bar with fresh herbs, croutons, or even crispy prosciutto so everyone can customize their own bowl of Parmesan Pasta Soup. Little touches like swirling in pesto or topping with toasted pine nuts make it feel gourmet without extra fuss.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Parmesan Pasta Soup (lucky you!), let it cool completely before storing. Keep it in an airtight container in the refrigerator; it’s best enjoyed within 3 days for peak freshness and flavor.
Freezing
While technically you can freeze this soup, keep in mind that the pasta will soften more upon thawing. If you plan to make Parmesan Pasta Soup ahead for the freezer, consider cooking the pasta separately and adding it when reheating. Store soup (without the pasta) in freezer-safe containers for up to 2 months.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. If the pasta has absorbed too much liquid, add a splash of broth or water to restore the dreamy consistency. Warm through without boiling, and finish with a sprinkle of Parmesan and parsley just before serving.
FAQs
Can I substitute another cheese for Parmesan in this Parmesan Pasta Soup?
While Parmesan brings that classic, nutty depth, you can swap in Pecorino Romano for a salty, bolder flavor, or even try Grana Padano. Just be aware that each cheese will alter the soup’s final taste a bit.
What pasta shapes work best in this soup?
Small shapes like orzo, ditalini, or even tiny shells work best—they cook quickly and tuck perfectly into every spoonful. Larger pasta can get stodgy or soak up too much broth.
Can I add protein to make it a meal?
Absolutely! Stirring in shredded rotisserie chicken, cooked Italian sausage, or even white beans can boost the protein and make Parmesan Pasta Soup extra satisfying without overpowering the delicate flavors.
Is there a way to make this gluten-free?
Yes, simply use your favorite gluten-free small pasta. Everything else in the recipe is naturally gluten-friendly, so it’s an easy swap with no sacrifice in taste or texture.
How can I make this soup creamier?
For an extra creamy version, finish the soup with a splash of cream or milk just before serving. Alternatively, blend a ladleful of broth with the cooked veggies and stir it back in for natural creaminess, all without losing the comforting soul of Parmesan Pasta Soup.
Final Thoughts
This Parmesan Pasta Soup is pure comfort in a bowl—simple to make yet rich in flavor and tradition. Whether you’re looking to wow your loved ones or just treat yourself on a cozy night in, this recipe will quickly become a go-to favorite. Give it a try, and let it bring a little extra warmth and joy to your table!
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Parmesan Pasta Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Parmesan Pasta Soup is a comforting and easy-to-make Italian-American soup that is perfect for a weeknight meal. Packed with veggies, pasta, and Parmesan cheese, it’s a satisfying dish that will warm you up from the inside out.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 cup small pasta (such as orzo or ditalini)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach (optional)
- fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in broth and water, then add carrots, celery, thyme, salt, and pepper. Bring to a boil.
- Add pasta and reduce heat to simmer. Cook for 8–10 minutes until pasta and vegetables are tender.
- Stir in Parmesan cheese and spinach (if using). Cook until spinach wilts.
- Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier soup, stir in a splash of cream or milk before serving.
- You can substitute kale for spinach or add cooked chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 190
- Sugar: 4g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
