Parmesan Pasta Soup
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.
Ingredients: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
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, minced, for serving
Directions:
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!
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!
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