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creamy parmesan pasta soup

Parmesan Pasta Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian
Servings 4 servings

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

For a creamier soup, you can add a splash of heavy cream or milk just before serving. If you prefer a thicker consistency, reduce the broth by one cup or use a thicker pasta. Adjust seasoning to taste, and feel free to add more vegetables or substitute with other seasonal ones. This soup pairs well with crusty bread for dipping.
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