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Creamy Pasta Soup is pictured in a comforting, close-up shot, showcasing its creamy texture and inviting presentation.

Creamy Pasta Soup

This creamy pasta soup is a quick and easy comforting meal. The recipe focuses on achieving a smooth, velvety texture by tempering the cream and using the right type of pasta to avoid a gummy consistency.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon red pepper flakes optional
  • 4 cups chicken broth low sodium
  • 1 cup small pasta shapes e.g., ditalini, orzo
  • 1 cup cooked chicken, shredded or diced optional
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • small bowl
  • whisk
  • Measuring spoons
  • Measuring cups
  • Ladle
  • cutting board
  • knife

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic, Italian herbs, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  3. Pour in the chicken broth and diced tomatoes (undrained). Bring to a simmer.
  4. Add the pasta to the simmering broth. Cook according to package directions, until al dente. The pasta will continue to cook slightly after you remove it from the heat.
  5. If using, stir in the cooked chicken (or sausage). Heat through.
  6. Reduce the heat to low. In a separate small bowl, whisk together the heavy cream and Parmesan cheese.
  7. Slowly drizzle a few tablespoons of the hot soup broth into the cream mixture, whisking constantly. This tempers the cream, gradually raising its temperature and preventing it from curdling.
  8. Slowly pour the tempered cream mixture into the soup, stirring gently to combine. Do not boil!
  9. Heat through gently for a minute or two. Season with salt and black pepper to taste.
  10. Ladle the soup into bowls. Garnish with fresh parsley and additional grated Parmesan cheese.

Notes

For a vegetarian option, omit the chicken or sausage. To store, let the soup cool completely before refrigerating in an airtight container for up to 3 days. The soup may thicken upon refrigeration. Add a little broth or water when reheating to reach the desired consistency. For extra creaminess, add a dollop of mascarpone cheese at the end. Smaller pasta shapes like ditalini, orzo, or small shells are recommended to prevent excessive starch release.