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Hearty Creamy Ditalini Soup

Hearty Creamy Ditalini Soup That Warms Your Soul

Hearty Creamy Ditalini Soup is a comforting dish packed with tender chicken and vibrant vegetables, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Swap with any neutral oil.
  • 2 tablespoons Butter Use more olive oil for a dairy-free option.
  • 1 cup Onion, diced Shallots can be used as a substitute.
  • 2 cups Carrots, diced Parsnips can be swapped in.
  • 2 cups Celery, diced Omit if unavailable or replace with additional carrots.
  • 3 cloves Garlic, minced Garlic powder can be used if fresh is unavailable.
For the Protein and Broth
  • 1 cup Chicken, diced Substitute with rotisserie chicken or chickpeas for a vegetarian option.
  • 6 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
For the Pasta and Creaminess
  • 1 cup Ditalini Pasta Whole wheat or gluten-free pasta options are available.
  • ½ cup Heavy Cream Use half-and-half or a dairy-free alternative like coconut milk.
  • to taste Parmesan Cheese Substitute with nutritional yeast for a vegan option.
For Garnishing
  • to taste Fresh Parsley or Basil Any fresh herbs can work for garnish.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until bubbling gently, about 2 minutes.
  2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot and stir frequently for about 5-7 minutes until soft and fragrant.
  3. Introduce 3 minced garlic cloves and stir for another minute, ensuring not to brown the garlic.
  4. Stir in 1 diced chicken breast, seasoning with salt and pepper. Cook for about 5-6 minutes until the chicken is cooked through.
  5. Add 6 cups of chicken broth, scraping the bottom. Bring to a gentle boil, then reduce to a simmer for about 15-20 minutes.
  6. Stir in 1 cup of ditalini pasta and cook uncovered for 8-10 minutes until tender yet al dente.
  7. Lower the heat, pour in ½ cup of heavy cream, and let simmer for another 3-5 minutes.
  8. Fold in freshly grated Parmesan cheese to taste, stirring until melted and fully incorporated.
  9. Ladle the soup into bowls and sprinkle with fresh parsley or basil. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Refrigerate leftovers without the pasta to maintain texture. Add freshly cooked pasta when reheating.

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