Description
A cozy and comforting vegetarian Parmesan Pasta Soup made with simple ingredients, perfect for a quick and warm dinner.
Ingredients
Scale
- 4 Tablespoons Butter
- 5 Garlic Cloves, minced
- 32 Ounces Vegetable Broth
- 1 1/2 Cup Ditalini Pasta
- 1/3 Cup Parmesan (microbial-rennet), finely grated
- Parsley, chopped & optional
- Salt, optional & to taste
- Black Pepper, optional & to taste
- Parmesan (microbial-rennet), finely grated
Instructions
- Melt: Melt the 4 tablespoons of butter in a large pot over medium heat.
- Sauté: Add the 5 minced garlic cloves and stir until fragrant, about 30-45 seconds.
- Boil: Pour the 32 ounces of vegetable broth into the pot and bring to a boil.
- Simmer: 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.
- Mix: Stir in the 1/3 cup parmesan.
- Serve: Serve topped with chopped parsley, a sprinkle of freshly cracked black pepper, and finely grated parmesan.
Notes
Use microbial-rennet parmesan for a vegetarian version. Adding a lid makes the broth boil faster; monitor carefully to avoid overboiling. If the soup boils too vigorously rather than simmering, you may need to add extra broth to compensate for liquid loss.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 447 kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 53 mg
Keywords: parmesan, pasta, soup, vegetarian, winter, easy dinner