Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 1/2 cups uncooked pasta (small shapes like ditalini or shells)
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add broth and bring to a boil.
- Stir in uncooked pasta and cook until al dente, about 8-10 minutes.
- Reduce heat to low, stir in heavy cream and grated Parmesan cheese, until cheese melts and soup is creamy.
- Season with salt and black pepper to taste.
- Serve hot, garnished with chopped parsley and extra Parmesan if desired.
Notes
- Use freshly grated Parmesan for the best flavor.
- You can substitute heavy cream with half-and-half for a lighter version.
- For added flavor, include cooked bacon or sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Comfort-food, Kid-friendly
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg