You hear all the time that simple is best and I’m pretty sure this Parmesan Pasta Soup proves it once and for all. See, this is a soup with just five ingredients (you can count that on one hand!) and yet it’s so comforting and delicious that you wouldn’t wish for a single thing more in it. It’s a light and brothy affair where the parmesan and garlic shine… and since parmesan and garlic are two of my very favorite things, I’m not complaining one bit.
I was serious — there are just five ingredients. Butter, garlic, parmesan, chicken broth, pasta. That’s it.
You start by cooking the garlic in butter just until it’s fragrant. You don’t want it to burn, so thirty seconds or so will do.
Then you’ll add chicken broth and pasta, which you’ll boil together until the pasta is al dente…
… and then you stir in all that lovely parmesan.
And then you get to eat, which is the best part. Except for maybe the part where this only took you fifteen minutes to make. I don’t know what you’re thinking but fifteen minutes until garlicky, parmesan, pasta goodness sounds pretty darn good to me!
Parmesan Pasta Soup
5m prep time
15m cook time
- 1/4 cup (1/2 stick) butter
- 5 garlic cloves, minced
- 32 oz chicken broth
- 1 1/2 cups ditalini pasta
- 1/2 cup parmesan, finely grated, plus more for serving
- Fresh parsley, minced, for serving
- Kosher salt and freshly ground black pepper, to taste
- In a large pot over medium heat, melt the butter. Add garlic and cook just until fragrant, about 30 seconds.
- Add chicken broth and bring to a boil.
- Add pasta and lower heat to a simmer. Cook until al dente, according to package instructions.
- Stir in parmesan and season to taste with salt and pepper.
- Serve with more freshly grated parmesan and a sprinkle of parsley, if desired, and enjoy!
Recipe adapted from Domestically Blissful.