Description
This comforting Parmesan Pasta Soup is a creamy, flavorful dish perfect for a quick weeknight meal. Made by simmering small pasta in a savory tomato and herb broth, then enriched with melted Parmesan cheese, it offers a deliciously cozy combination of textures and tastes in just 30 minutes.
Ingredients
Scale
Pasta Soup Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup small pasta (like elbow macaroni, small shells, or ditalini)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and pepper to taste
- 1 cup grated Parmesan cheese, plus more for garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Broth and Tomatoes: Pour in the chicken or vegetable broth and the can of diced tomatoes with their juice. Stir in the dried oregano and basil. Bring the mixture to a boil.
- Cook the Pasta: Once the broth is boiling, add the small pasta. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is tender but still al dente.
- Stir in the Parmesan: Reduce the heat and stir in the grated Parmesan cheese until it melts and the soup becomes creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil or parsley if desired. Serve immediately and enjoy!
Notes
- You can substitute vegetable broth to make this recipe vegetarian.
- Use gluten-free pasta if you prefer a gluten-free version.
- For a richer soup, add a splash of heavy cream before serving.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Adjust seasoning carefully after adding Parmesan as it is naturally salty.
