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5 from 2 votes

Creamy Parmesan Ditalini Soup

Learn how to make Italian Parmesan Ditalini Soup. Our quick & easy homemade recipe includes shredded cheese, pasta, cream, nutmeg and garlic.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup
Cuisine: Italian
Keyword: cheese soup, Ditalini Soup, italian soup, parmesan soup
Servings: 6
Calories: 257kcal

Equipment

  • French knife
  • Dutch Oven or Large Pot
  • Wooden spoon
  • measuring cups
  • measuring spoons
  • cheese grater

Ingredients

  • 2 tbsp Butter
  • 2 Garlic cloves minced
  • 1 Small onion finely minced
  • 3.5 oz Parmesan cheese grated
  • 3 cups Chicken stock
  • 1/4 cup Dry sherry
  • 2 cups Milk
  • 1 cup Table cream
  • 1.5 cups Ditalini pasta
  • 1/8 tsp Nutmeg ground
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black Pepper

Instructions

  • Melt butter in a dutch oven or large pot over medium heat.
  • Add minced onion and garlic and cook stirring occasionally until translucent, about 10 minutes.
  • Add grated parmesan cheese, chicken stock, milk, nutmeg, cream and sherry. Reduce the heat to low, season with salt and pepper and simmer for 20 minutes.
  • After 10 minutes add Ditalini pasta.
  • Serve soup once pasta is al dente. Garnish with cracked pepper, sliced parsley or chives and slices of parmesan cheese.

Nutrition

Calories: 257kcal | Carbohydrates: 14.5g | Protein: 10.6g | Fat: 17.1g | Saturated Fat: 10.7g | Cholesterol: 55mg | Sodium: 652mg | Potassium: 119mg | Fiber: 0.6g | Sugar: 4.6g | Calcium: 291mg