Ingredients
- Ditalini pasta: 1 cup
- Chicken broth: 6 cups
- Heavy cream: 1/2 cup
- Yellow onion: 1/2 cup, diced
- Carrots: 1/2 cup, diced
- Celery: 1/2 cup, diced
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Step 2: Add minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic.
- Step 3: Pour in the chicken broth and bring to a boil. Once boiling, add the ditalini pasta.
- Step 4: Reduce heat to a simmer and cook until the pasta is tender, about 8-10 minutes, or according to package directions.
- Step 5: Stir in the heavy cream and heat through. Do not boil. Season with salt and pepper to taste. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of broth or water as needed to loosen the soup, as the pasta will absorb liquid upon sitting.
- Garnish with a sprinkle of fresh parsley and a swirl of extra cream for an elegant touch.
- For extra depth of flavor, try browning the vegetables slightly before adding the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American