Creamy Garlic Parmesan Pasta Soup Recipe

This creamy garlic Parmesan pasta soup comes together in just 20 minutes with minimal ingredients, creating a comforting and flavorful meal with every spoonful. With its rich, garlicky broth, al dente noodles, and nutty Parmesan flavor, it’s the perfect one-pot meal for busy weeknights or easy meal prep!

 

Easy Parmesan Garlic Soup Recipe

When you need a quick and comforting meal, but don’t have much time to spend in the kitchen, this creamy garlic Parmesan soup hits the spot! You’ve probably got all the ingredients in the pantry already and the best part is that it’s totally customizable with what you have on hand! Plus, it’s a one-pot meal, so cleanup is a breeze!

Ingredients and Substitutions

• Butter: I prefer the flavor of butter in this soup instead of olive oil. It also combines with the flour to create a roux that thickens the broth.
• Fresh Garlic: Minced garlic from the jar or garlic paste will work in a pinch but freshly minced garlic is going to give you the very best garlic flavor.
• Dried Herbs: I like to use Italian seasoning because it covers all the bases with a variety of delicious dried herbs. But any dried herb will work!
• Flour: This recipe has only been tested with all-purpose flour. I can’t speak to whether other types of flour will work well in this soup.
• Stock: You can use chicken stock or veggie stock for this soup. Broth will work as well but I prefer the added flavor of stock, especially since this pasta soup has so few ingredients.
• Heavy Cream: This ingredient is a non-negotiable in my opinion. Heavy cream gives you the perfect texture and so much delicious flavor. Half and half or whole milk will work too but won’t be quite as good!
• Short Pasta: I am having a moment with ditalini right now so I’m using it every chance I get. The tiny noodles are perfect to scoop up with a soup spoon and they cook deliciously al dente in the creamy, herby broth. You can use any other short cut of pasta – penne, rotini, fusilli, rigatoni, etc.
• Parmesan: Shred your Parmesan cheese freshly before adding it to the soup. It will melt into the soup much better.
• Vinegar: My favorite secret ingredient in creamy soup is vinegar. It’s the perfect way to cut the richness of the soup while boosting the other flavors. Use whatever vinegar you have on hand – white wine vinegar, red wine vinegar, balsamic vinegar, white balsamic vinegar, etc.

How to Make Parmesan Noodle Soup at Home

Sauté Aromatics: Heat butter in a large pot over low heat until it melts. Add garlic and Italian seasoning, and cook, stirring constantly, for 30 seconds.

Make a Roux: Sprinkle in the flour and stir constantly for 1 minute to create a roux.

Simmer the Soup: Add chicken stock, heavy cream, ditalini pasta, and a couple of large pinches of salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to low and gently simmer for 5–8 minutes or until the pasta is al dente.

Add Cheese and Vinegar: Stir in Parmesan cheese and white wine vinegar until the Parmesan melts and the soup is creamy.

Season and Serve: Season to taste with salt and pepper. Garnish with fresh parsley and a sprinkle of Parmesan, and enjoy!

Tips for Making the Best Pasta Soup

• Control the Consistency: If the soup gets too thick, add a splash of chicken stock or extra cream to loosen it up.
• Grate Your Cheese: Freshly grated Parmesan will melt more smoothly than pre-shredded cheese.
• Customize the Pasta: Swap out ditalini for another small pasta shape like rotini or elbow macaroni.
• Bulk it Up: For a heartier option, stir in shredded chicken or crumbled Italian sausage.

Make Ahead Instructions

• This soup tastes even better the next day!
• Make it ahead and store it in the fridge for up to 3 days.
• The flavors will meld beautifully, making for an even richer dish.
• After the 3-day mark, the noodles will likely have soaked up so much broth that they might start to get a bit mushy so keep that in mind.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing Not Recommended

• While the soup can be frozen, it’s not recommended as the pasta may become mushy after freezing, thawing, and reheating.
• To avoid this, consider freezing the broth without the pasta and adding freshly cooked pasta when reheating.

Reheating Instructions

• Reheat the soup in a saucepan over medium heat, stirring occasionally.
• Add a splash of stock or cream to restore its creamy texture if needed.
• If using a microwave, heat in 1-minute increments, stirring in between until warmed through.

Serving Suggestions

• simple house salad
• easy garlic bread
• cornbread casserole
• olive cheese bread
• Caprese garlic bread

Try these easy soup recipes next!

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