Ingredients
- Ditalini pasta: 1 cup
- Chicken broth: 6 cups
- Heavy cream: 1 cup
- Carrots, diced: 1 cup
- Celery, diced: 1/2 cup
- Onion, diced: 1/2 cup
- Garlic, minced: 2 cloves
- Fresh parsley, chopped: 1/4 cup
Instructions
- Step 1: In a large pot or Dutch oven, sauté the diced onion, carrots, and celery over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Pour in the chicken broth and bring to a boil. Once boiling, add the ditalini pasta.
- Step 3: Reduce heat to a simmer and cook until the pasta is tender, about 8-10 minutes, or according to package directions.
- Step 4: Stir in the heavy cream and heat through. Do not boil.
- Step 5: Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over low heat, adding a splash of broth if needed to loosen it up.
- Garnish with a swirl of pesto or a sprinkle of Parmesan cheese for extra flavor.
- For a richer flavor, sauté the vegetables in butter instead of olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American