Parmesan Pasta Soup


  • 4 Tablespoons Butter
  • 5 Garlic Cloves, minced
  • 32 Ounces Vegetable Broth
  • 1 & 1/2 Cup Ditalini Pasta
  • 1/3 Cup Parmesan, finely grated


  • Parsley, chopped & optional
  • Salt, optional & to taste
  • Black Pepper, optional & to taste
  • Parmesan, finely grated


  1. First, melt the 4 tablespoons of butter in a large pot over medium heat.
  2. Then add the 5 minced garlic cloves and stir until fragrant, about 30-45 seconds.
  3. Pour the 32 ounces of vegetable broth into the pot and bring to a boil. *(2)
  4. Once boiling, lower the heat, and pour the 1 & 1/2 cups ditalini pasta into the pot and cook at a simmer according to the packaging instructions until al dente.*(3)
  5. Then stir in the 1/3 cup parmesan.
  6. Serve topped with chopped parsley, a sprinkle of freshly cracked black pepper, and finely grated parmesan. Enjoy!


  • For those concerned about the enzymes, there are vegetarian parmesan’s! 🙂
  • Adding a lid makes it boil faster, just keep an eye on it so that it doesn’t overboil.
  • If the soup boils, rather than simmers while cooking the pasta, the broth will evaporate faster and you may need to add more broth (or water – which will affect the flavor) to compensate for the loss of liquid.

Recipe by Giustina Miller

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