Name: Creamy Pasta Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 medium yellow onion, finely diced (about 1 cup); 3 cloves garlic, minced; 2 medium carrots, peeled and sliced (about 1 cup); 2 celery stalks, diced (about 3/4 cup); 1 teaspoon dried Italian herbs (or blend of oregano, basil, and thyme); 1/2 teaspoon crushed red pepper flakes (optional); 5 cups low-sodium chicken or vegetable broth; Salt and freshly ground black pepper, to taste; 1 1/2 cups small pasta shapes (ditalini, elbows, or mini shells); 1 cup heavy cream (or half-and-half or coconut cream for dairy-free); 1/2 cup grated Parmesan cheese (plus more for serving; or nutritional yeast for vegan); 1 tablespoon fresh lemon juice; 2 cups baby spinach or chopped kale (optional); 1 cup cooked shredded chicken (optional); Fresh parsley or basil, for garnish (optional)

Description

This creamy pasta soup is a quick, comforting meal that combines tender pasta, fresh veggies, and a rich, velvety broth. Ready in just 30 minutes, it’s perfect for cozy nights and endlessly adaptable to your pantry and dietary needs.

Ingredients

Scale

2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced (about 1 cup)
3 cloves garlic, minced
2 medium carrots, peeled and sliced (about 1 cup)
2 celery stalks, diced (about 3/4 cup)
1 teaspoon dried Italian herbs (or blend of oregano, basil, and thyme)
1/2 teaspoon crushed red pepper flakes (optional)
5 cups low-sodium chicken or vegetable broth
Salt and freshly ground black pepper, to taste
1 1/2 cups small pasta shapes (ditalini, elbows, or mini shells)
1 cup heavy cream (or half-and-half or coconut cream for dairy-free)
1/2 cup grated Parmesan cheese (plus more for serving; or nutritional yeast for vegan)
1 tablespoon fresh lemon juice
2 cups baby spinach or chopped kale (optional)
1 cup cooked shredded chicken (optional)
Fresh parsley or basil, for garnish (optional)

Instructions

Heat olive oil and butter in a large soup pot over medium heat. Add diced onion and sauté for 2 minutes until softened.
Add garlic, carrots, and celery. Stir often and cook until veggies are just tender and onions are translucent.
Stir in Italian herbs and crushed red pepper flakes. Cook for 1 minute to bloom the spices.
Pour in chicken or vegetable broth. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes until carrots and celery are soft.
Stir in small pasta shapes. Simmer, stirring occasionally, until pasta is al dente (8-10 minutes).
Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Mix gently until cheese melts and soup becomes creamy. Do not boil.
Add fresh lemon juice and baby spinach (if using). Stir until spinach wilts. Taste and adjust seasoning.
If desired, stir in cooked shredded chicken or extra greens.
Ladle soup into bowls. Garnish with extra Parmesan and fresh parsley or basil. Serve hot.

Notes

Use small pasta shapes for best texture. Add cream after pasta is cooked and keep heat low to prevent curdling. Adjust veggies and protein to taste. For gluten-free, use chickpea or rice pasta. For dairy-free, substitute coconut cream and nutritional yeast. Leftovers thicken as they sit; add broth when reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 2 cups per serving
Calories: 350
Sugar: 6
Sodium: 800
Fat: 18
Saturated Fat: 10
Carbohydrates: 30
Fiber: 3
Protein: 10

Keywords: creamy pasta soup, comfort food, easy soup, weeknight dinner, one pot meal, quick soup, vegetarian option, gluten-free option, dairy-free option