This Parmesan Pasta Soup is a cozy vegetarian soup recipe that is made with only 5 ingredients!
This Parmesan Pasta Soup is as simple and quick to make as it is cozy and comforting.
It’s true, there aren’t any colorful vegetables in this soup, although technically garlic is a vegetable!
But you can always serve this warm winter soup with a colorful salad and freshly baked bread.
This Parmesan Pasta Soup is the perfect vegetarian soup recipe for when you are low on ingredients and want something warm and easy to make for dinner.
And it’s sure to be a new favorite by your whole family!
A few years ago, as I was enjoying a soup dinner with some of my nieces and nephew, I asked them what their favorite soup is and one answer surprised me.
One of my nieces said that she loves (vegetarian) chicken noodle soup, but she wished it was just noodles.
I laughed and said but then it’s just broth and noodles.
Her response was something like, “so? it’d be good!”
Ever since then, I’ve been imagining what it would be like to eat noodle soup.
So when I came across a recipe that sounded just like “noodle soup” by Claire at Sprinkles and Sprouts, I knew I needed to try it out with a vegetarian twist.
I was instantly hooked. And I know you will be too!
Ps: Click here for the cheese grater, here for the garlic press, and here for the black and gold pot seen in my video tutorial for this recipe.
Parmesan Pasta Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 3-4 1x
Ingredients
- 4 Tablespoons Butter
- 5 Garlic Cloves, minced
- 32 Ounces Vegetable Broth
- 1 & 1/2 Cup Ditalini Pasta
- 1/3 Cup Parmesan, finely grated*(1)
Toppings
- Parsley, chopped & optional
- Salt, optional & to taste
- Black Pepper, optional & to taste
- Parmesan, finely grated
Instructions
- First, melt the 4 tablespoons of butter in a large pot over medium heat.
- Then add the 5 minced garlic cloves and stir until fragrant, about 30-45 seconds.
- Pour the 32 ounces of vegetable broth into the pot and bring to a boil. *(2)
- 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)
- Then stir in the 1/3 cup parmesan.
- Serve topped with chopped parsley, a sprinkle of freshly cracked black pepper, and finely grated parmesan.
- Enjoy!
Notes
- 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.
I hope you enjoy your Parmesan Pasta Soup!
Looking for more recipes? You can find many more soup recipes by clicking here.
If you make this Parmesan Pasta Soup, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious dinner and so that I can share your image on my stories!
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What is your favorite easy dinner soup?
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With love, Giusti
But God will never forget the needy; the hope of the afflicted will never perish.
Psalm 9:18 NIV
Really easy to make and delicious!
I made this tonight. Not only is it SUPER easy but very tasty and kid approved! Coul easily be tweeked to add veggies or chicken too. Will make again for sure! Thanks 🙂