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Easy creamy pasta soup in a bowl, showcasing a comforting and simple recipe perfect for a quick weeknight meal.
Lady Maria

Creamy Pasta Soup Bliss

Indulge in the comforting embrace of Creamy Pasta Soup Bliss, a symphony of rich flavors and velvety textures. This recipe unlocks the secrets to achieving the perfect balance of starch, fat, and acidity, transforming a simple soup into a culinary masterpiece.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 6 cups chicken broth low sodium preferred
  • 1 cup small pasta shapes such as ditalini, orecchiette, or small shells
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cups cooked chicken, shredded optional, for added protein
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Large Dutch oven or soup pot
  • Wooden spoon or heat-resistant spatula
  • measuring cups and spoons
  • Immersion blender (optional)
  • Chef’s knife
  • Cutting board
  • Ladle
  • Bowls for serving

Method
 

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Pour in chicken broth and diced tomatoes (undrained). Bring to a simmer.
  5. Add pasta to the simmering broth. Cook according to package directions, or until al dente. Be careful not to overcook the pasta, as it will continue to soften in the soup.
  6. Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
  7. If using, stir in cooked chicken. Heat through.
  8. Season with salt and pepper to taste.
  9. If you desire an even creamier and smoother texture, use an immersion blender to partially blend the soup. Be careful not to over-blend, as this can make the soup gluey.
  10. Ladle into bowls and garnish with fresh parsley and additional Parmesan cheese.

Notes

For a vegetarian option, omit the chicken and use vegetable broth. To prevent the cream from curdling, do not boil the soup after adding the cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can add a squeeze of lemon juice at the end to brighten the flavors. For a spicier soup, add more red pepper flakes or a dash of hot sauce. Consider adding a bay leaf while simmering for added depth.