Creamy Garlic Parmesan Soup Recipe

Introduction

This Creamy Garlic Parmesan Soup is a comforting and rich dish that combines tender pasta with a luscious, cheesy broth. It’s easy to make and perfect for chilly days when you crave something warm and satisfying.

Ingredients

• 2 tablespoons butter
• 3 cloves garlic, finely minced or grated
• 1/2 teaspoon Italian seasoning
• 1 tablespoon flour
• 7–8 cups chicken stock
• 2 cups heavy cream
• 1 pound ditalini pasta
• 4 ounces shredded Parmesan cheese
• 1/2 teaspoon white wine vinegar
• Kosher salt
• Fresh cracked pepper
• Fresh parsley for garnish

Instructions

1. Step 1: Heat butter in a large pot over low heat until melted. Add garlic and Italian seasoning, cooking while stirring constantly for 30 seconds.
2. Step 2: Sprinkle in the flour and stir continuously for 1 minute to form a roux.
3. Step 3: Pour in chicken stock (starting with 7 cups), heavy cream, ditalini pasta, and add a couple of large pinches of salt and pepper.
4. Step 4: Bring the mixture to a simmer over medium-high heat. Then reduce the heat to low and gently simmer for 5–8 minutes, or until the pasta is cooked al dente.
5. Step 5: Stir in Parmesan cheese and white wine vinegar until the cheese melts completely.
6. Step 6: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and additional Parmesan if desired, then serve.

Tips & Variations

• Use vegetable stock instead of chicken stock for a vegetarian version.
• Replace ditalini pasta with small shells or elbow macaroni if preferred.
• Add a pinch of red pepper flakes for a subtle kick.
• For a thicker soup, reduce the amount of stock slightly or add more flour during the roux step.
• Garnish with crispy bacon bits or toasted breadcrumbs for extra texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Add a splash of stock or cream if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance and reheated. Keep the pasta separate if possible to prevent it from becoming mushy, or add fresh pasta when reheating.

Is there a dairy-free alternative for this soup?

You can substitute the butter and heavy cream with dairy-free alternatives like olive oil and coconut cream, and use nutritional yeast instead of Parmesan for a similar cheesy flavor.

Creamy Garlic Parmesan Soup Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

Enjoy a rich and comforting Creamy Garlic Parmesan Soup that’s perfect for cozy meals. This delicious soup combines the flavors of garlic, Italian seasoning, and creamy Parmesan with tender ditalini pasta, all cooked in a luscious chicken stock and cream base for a hearty and savory dish.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 3 cloves garlic, finely minced or grated
• 1/2 teaspoon Italian seasoning
• 1 tablespoon flour
• 7–8 cups chicken stock
• 2 cups heavy cream

Pasta and Cheese

• 1 pound ditalini pasta
• 4 ounces shredded Parmesan cheese

Seasonings and Garnish

• 1/2 teaspoon white wine vinegar
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Prepare the butter and garlic: Heat butter in a large pot over low heat until melted. Add the minced garlic and Italian seasoning, cooking and stirring constantly for about 30 seconds to release their flavors without burning.
2. Add the flour: Sprinkle the flour into the pot and stir constantly for 1 minute. This helps to create a roux that will thicken the soup base.
3. Add liquids and pasta: Gradually add 7 cups of chicken stock along with the heavy cream and ditalini pasta. Season with a couple large pinches of kosher salt and fresh cracked pepper. Add additional chicken stock if the soup appears too thick.
4. Simmer the soup: Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low and let the soup cook gently for 5-8 minutes, stirring occasionally, until the pasta is tender but still al dente.
5. Incorporate Parmesan and vinegar: Stir in the shredded Parmesan cheese and white wine vinegar until the cheese has melted smoothly into the soup.
6. Adjust seasoning and serve: Taste the soup and adjust the salt and pepper as needed. Garnish with additional Parmesan cheese and fresh parsley if desired, then serve warm and enjoy the creamy, flavorful soup.

Notes

• Use finely minced or grated garlic to ensure it blends well into the soup.
• If you prefer a thicker soup, reduce the chicken stock slightly or add an extra tablespoon of flour during cooking.
• The white wine vinegar brightens the flavors; do not omit it for the best taste balance.
• Freshly grated Parmesan cheese melts better and offers a richer flavor than pre-shredded varieties.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove, adding extra stock or cream if it thickens too much.

Keywords: Creamy garlic parmesan soup, garlic soup, creamy soup, Parmesan soup, Italian soup, ditalini pasta soup