Description
A comforting and creamy soup with ditalini pasta and vibrant vegetables, perfect for chilly days.
Ingredients
Scale
- 1 cup ditalini pasta
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: In a large pot, add a splash of olive oil and sauté the onion, garlic, carrots, and celery until tender and fragrant, about 5-6 minutes.
- Add broth: Pour in the chicken or vegetable broth and crank up the heat. Bring it to a boil.
- Cook the pasta: Stir in the ditalini pasta and let it cook until al dente according to package instructions, usually about 8-10 minutes.
- Stir in cream: Reduce the heat to low, then stir in the heavy cream until it’s creamy and inviting.
- Season: Season with salt and pepper to taste.
- Serve: Dish it out while hot, topping each bowl with fresh parsley.
Notes
For best flavor, don’t skip the sautéing step. Adjust the thickness of the soup with more broth if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg