Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup uncooked pasta (small shells or elbows)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
- Stir in minced garlic and cook for another 30 seconds.
- Add broth to the pot and bring to a boil.
- Stir in the uncooked pasta and cook until al dente, about 8-10 minutes.
- Reduce heat to low and stir in heavy cream and grated Parmesan cheese until melted and smooth.
- Season with salt and pepper, then simmer for 2-3 minutes to blend flavors.
- Serve hot, garnished with chopped parsley and extra Parmesan if desired.
Notes
- This soup can be stored in the fridge for up to 2 days. Reheat gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg