Imagine a pot brimming with warmth and the irresistible aroma of Parmesan, mingling with tender pasta and vibrant vegetables.
This Parmesan Pasta Soup is the epitome of comfort, effortlessly bringing a touch of Italian flair to your table with minimal fuss.
As the broth simmers, each ingredient melds into a symphony of flavors, transforming simple elements into a heartwarming masterpiece.
Let’s bring this delightful dish to life and savor every spoonful!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Chef’s knife
- 1 Cutting board
- 1 Ladle
- 1 Grater
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1 1/2 cups pasta of choice
- 1 cup cooked shredded chicken (optional)
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Parmesan Pasta Soup, here is a suggested timeline:
- Reading and Preparation (5 minutes)
- Quickly review the recipe to guarantee you understand the steps and have all necessary ingredients and equipment ready.
- Prep Work (10 minutes)
- Dice the onion.
- Mince the garlic.
- Slice the carrots and celery.
- Grate the Parmesan cheese.
- Chop the fresh parsley.
- Cooking (25 minutes)
- 0-5 minutes: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- 5-8 minutes: Stir in minced garlic, sliced carrots, and sliced celery, cooking for another 3 minutes.
- 8-10 minutes: Add dried oregano, dried basil, salt, and black pepper, stirring to combine.
- 10-12 minutes: Pour in chicken or vegetable broth and bring to a simmer.
- 12-20 minutes: Add pasta to the pot and cook according to package instructions until al dente.
- 20-22 minutes: Stir in cooked shredded chicken if using, and let it heat through.
- 22-24 minutes: Mix in grated Parmesan cheese until melted and well combined.
- 24-25 minutes: Add fresh spinach leaves and cook until just wilted.
- Resting Time (5 minutes)
- Remove from heat and let the soup rest.
- Final Touch (2 minutes)
- Garnish with fresh parsley.
- Serve and enjoy with crusty bread.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic, sliced carrots, and sliced celery, cooking for another 3 minutes.
Add dried oregano, dried basil, salt, and black pepper, stirring to combine.
Pour in chicken or vegetable broth and bring to a simmer.
Add pasta to the pot and cook according to package instructions until al dente.
Stir in cooked shredded chicken if using, and let it heat through.
Mix in grated Parmesan cheese until melted and well combined.
Add fresh spinach leaves and cook until just wilted.
Remove from heat and let the soup rest for 5 minutes.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Perfect for dipping into the soup and soaking up the delicious broth.
- Side Salad: A fresh green salad with a light vinaigrette complements the rich flavors of the soup.
- Garlic Breadsticks: Add a savory, buttery element that pairs well with the Parmesan cheese.
- Roasted Vegetables: Serve alongside the soup for added nutritional variety and a burst of flavor.
- Cheese Platter: A selection of cheeses can enhance the dining experience by offering different textures and flavors to enjoy with the soup.
Storage
Store leftover Parmesan Pasta Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding extra broth if the soup thickens.
Freezing
To freeze Parmesan Pasta Soup, let it cool completely.
Then, transfer it to airtight containers, leaving space for expansion.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Parmesan Pasta Soup, gently warm it on the stove over medium heat.
Stir occasionally.
Add a splash of broth or water if needed to restore its desired consistency.
Final Thoughts
Parmesan Pasta Soup is a comforting and flavorful dish that brings together the heartiness of pasta and the richness of Parmesan cheese.
The combination of aromatic herbs and fresh vegetables makes this soup both nutritious and satisfying.
It’s a versatile recipe that can easily be adapted to suit your preferences.
Whether you choose to add shredded chicken or keep it vegetarian, this soup is sure to please.
Pair it with crusty bread for a complete meal. Enjoy the warmth and comfort of this Italian-inspired soup on any chilly day.
Frequently Asked Questions
Can I Use Gluten-Free Pasta in This Soup?
Absolutely, you can use gluten-free pasta. Just guarantee it maintains its texture when cooked. Immerse yourself in the artistic dance of flavors as gluten-free pasta embraces the rich broth, offering a delightful twist to your culinary masterpiece.
What Types of Pasta Work Best for This Recipe?
You’ll find short pasta shapes like ditalini, small shells, or orecchiette suit this recipe beautifully. Their compact size allows them to soak up the soup’s flavors while maintaining the perfect al dente texture. Choose your favorite!
How Can I Make This Soup Vegetarian?
Swap chicken broth with vegetable broth and skip the shredded chicken. Infuse depth by adding mushrooms or zucchini. Consider chickpeas for protein. Artfully intertwine these elements to craft a harmonious, vegetarian symphony of flavors in your pot.
Is It Possible to Make This Soup Spicy?
To spice up your soup, add red pepper flakes or chopped fresh chili when sautéing the onions. You can also incorporate a hint of cayenne pepper for a fiery depth, elevating the comforting flavors with a kick.
Can I Prepare This Soup in Advance?
You can certainly prepare the soup in advance. Simply complete the cooking process, then allow it to cool. Store it in an airtight container in the fridge. Reheat gently, and add fresh herbs before serving.
Parmesan Pasta Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 Ladle
- 1 Grater
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 3 clove garlic minced
- 2 carrot sliced
- 2 stalk celery sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cup chicken or vegetable broth
- 1 1/2 cup pasta of choice
- 1 cup cooked shredded chicken optional
- 1 cup grated Parmesan cheese
- 2 cup fresh spinach leaves
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, sliced carrots, and sliced celery, cooking for another 3 minutes.
- Add dried oregano, dried basil, salt, and black pepper, stirring to combine.
- Pour in chicken or vegetable broth and bring to a simmer.
- Add pasta to the pot and cook according to package instructions until al dente.
- Stir in cooked shredded chicken if using, and let it heat through.
- Mix in grated Parmesan cheese until melted and well combined.
- Add fresh spinach leaves and cook until just wilted.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
