Ingredients
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- 2 tablespoons butter
- 3 cloves garlic, finely minced or grated
- 1/2 teaspoon Italian seasoning
- 1 tablespoon flour
- 7-8 cups chicken stock
- 2 cups heavy cream
- 1 pound ditalini pasta
- 4 ounces shredded Parmesan cheese
- 1/2 teaspoon white wine vinegar
- Kosher salt
- fresh cracked pepper
- fresh parsley for garnish
Instructions
- Heat butter in a large pot over low heat until it melts. Add garlic and Italian seasoning, and cook, stirring constantly for 30 seconds.
- Sprinkle flour in and stir constantly for 1 minute.
- Add chicken stock (start with 7 cups and add more as needed), heavy cream, ditalini pasta, and a couple large pinches of salt and pepper.
- Bring to a simmer over medium-high heat. Reduce heat to low and gently simmer for 5-8 minutes or until the pasta is cooked al dente.
- Stir in Parmesan cheese and white wine vinegar until the Parmesan melts.
- Season to taste with salt and pepper. Garnish with Parmesan if desired and enjoy!
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Notes
-
- 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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the soup
- Calories: 478
- Sugar: 5.9 g
- Sodium: 552.9 mg
- Fat: 21 g
- Carbohydrates: 52.2 g
- Fiber: 1.9 g
- Protein: 19.1 g
- Cholesterol: 58 mg
