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–+ servings
Creamy Garlic Parmesan Soup

Creamy Garlic Parmesan Soup for Ultimate Cozy Comfort

This Creamy Garlic Parmesan Soup is a cozy dinner staple, ready in under 30 minutes, perfect for comfort on busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter adds richness and base flavor
  • 4 cloves garlic minced, fresh is best for maximum flavor
  • 1 teaspoon Italian seasoning substitute with oregano or basil if desired
  • 1/4 cup all-purpose flour gluten-free flour blends can be used as a substitute
  • 4 cups chicken stock vegetable stock can replace it for a vegetarian version
  • 1 cup heavy cream substitute with coconut cream for a lighter, dairy-free option
For the Pasta
  • 1 cup ditalini pasta any small pasta shape works, with gluten-free options available
For the Flavor
  • 1 cup Parmesan cheese grated, nutritional yeast can be used for a vegan alternative
  • 1 tablespoon white wine vinegar or substitute with lemon juice for a zesty touch
  • to taste salt essential for seasoning
  • to taste pepper essential for seasoning

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over low heat, melt 2 tablespoons of unsalted butter until bubbly but not browned. Add 4 cloves of minced garlic and 1 teaspoon of Italian seasoning, stirring for about 30 seconds until fragrant.
  2. Gradually sprinkle in 1/4 cup of all-purpose flour while stirring constantly for about 1 minute, ensuring it doesn’t clump.
  3. Slowly pour in 4 cups of chicken stock, stirring well to combine and prevent lumps. Add in 1 cup of heavy cream and mix until combined.
  4. Increase the heat to medium-high and bring the soup to a gentle simmer. Once simmering, add 1 cup of ditalini pasta. Cook for about 5-8 minutes, stirring occasionally until the pasta is al dente.
  5. Remove the pot from heat and stir in 1 cup of grated Parmesan cheese and 1 tablespoon of white wine vinegar.
  6. Ladle the soup into bowls, garnishing with fresh parsley and extra Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 1.5mg

Notes

This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. Add a splash of chicken stock or cream when reheating if it appears too thick.

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