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.
Dutch Oven or Large Pot
- 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
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.
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