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 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: Italian
Keyword: cheese soup, Ditalini Soup, italian soup, parmesan soup
Servings: 6
Calories: 257kcal
French knife
Dutch Oven or Large Pot
Wooden spoon
measuring cups
measuring spoons
cheese grater
- 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