Description
A luxuriously creamy, garlicky, cheesy pasta soup that feels like Alfredo in soup form.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning (or 1 tsp dried basil + ½ tsp oregano + ½ tsp thyme)
- ¼ cup all-purpose flour
- 6 cups chicken stock (or vegetable stock for vegetarian)
- 2 cups heavy cream (or 1 ½ cups half & half for lighter)
- 12 ounces short pasta (ditalini, small shells, elbow, or mini penne)
- 1 ½ cups Parmesan cheese, freshly grated
- 1–2 teaspoons vinegar (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the garlic and sauté for 1 minute, stirring constantly so it doesn’t burn. Sprinkle in the Italian seasoning and stir for 30 seconds to release the herbs’ aroma.
- Sprinkle the flour over the butter mixture. Stir and cook for 2 full minutes to cook off the raw flour taste. It will look thick and pasty.
- Slowly pour in the chicken stock, whisking constantly to avoid lumps. Once combined, stir in the heavy cream. Raise the heat to medium-high and bring to a gentle boil, then reduce to a low simmer.
- Add the uncooked pasta directly into the simmering soup. Cook according to package instructions until pasta is al dente (usually 8–10 minutes). Stir often so the pasta doesn’t stick to the bottom.
- Stir in the Parmesan cheese gradually until melted and creamy. Taste and season with salt and black pepper. Stir in 1–2 teaspoons vinegar (optional) to cut through the richness.
- Ladle the hot soup into bowls. Garnish with chopped parsley and extra Parmesan if you like. Serve with warm crusty bread for dipping.
Notes
- Protein Boost: Stir in cooked shredded chicken, crispy pancetta, or Italian sausage.
- Veggie Add-Ins: Spinach, mushrooms, or peas work beautifully.
- Make Ahead: Cook the soup base and add pasta right before serving so it doesn’t get mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg