Description
A creamy, garlicky, and cheesy soup made in one pot with ditalini pasta, Parmesan, and a rich garlic-infused broth. Comforting, quick, and ready in 20 minutes, this cozy bowl is perfect for chilly nights and family dinners.
Ingredients
2 tbsp butter
3 garlic cloves, finely minced or grated
½ tsp Italian seasoning
1 tbsp flour
7–8 cups (1.65–1.9 L) chicken stock
2 cups (480 ml) heavy cream
1 lb (450 g) ditalini pasta
4 oz (115 g) shredded Parmesan cheese
½ tsp white wine vinegar
Kosher salt and cracked black pepper, to taste
Chopped fresh parsley, for garnish
Instructions
In a large pot, melt butter over low heat. Add garlic and Italian seasoning, stir 30 seconds until fragrant.
Stir in flour to form a light roux, cooking for 1 minute.
Gradually whisk in chicken stock. Add heavy cream, pasta, salt, and pepper. Bring to a gentle boil.
Reduce heat to low and simmer 5–8 minutes until pasta is al dente.
Stir in Parmesan and vinegar until melted and creamy.
Adjust seasoning and thin with extra stock if needed. Garnish with parsley and serve hot.
Notes
Avoid burning garlic—keep heat low and stir constantly.
Use high-quality Parmesan for best flavor and creaminess.
Pasta continues to absorb liquid—add stock or cream when reheating.
White wine vinegar adds brightness—don’t skip it!
Add protein like shredded chicken or sausage for variation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: One-pot stovetop
- Cuisine: Italian-inspired