Last winter, I was snowed in with nothing but pantry staples and a craving for something soul-warming. That’s when I threw together this hearty creamy ditalini soup for chilly nights. One pot later, my kitchen smelled like heaven, and I had the coziest bowl of goodness staring back at me. Creamy broth clings to tiny pasta tubes, tender chicken bites melt in your mouth, and those soft carrots? Pure comfort. It’s become my go-to for simple dinners when the cold bites hard.
This easy hearty soup recipe isn’t fussy. It comes together fast, fills you up, and tastes like you’ve been simmering it all day. Perfect for chilly day dinner ideas or a weekday soup recipe that feels special. The ditalini pasta soaks up every bit of that velvety sauce, giving you that satisfying chew amid the silkiness. I love how the garlic and herbs linger on your tongue long after the last spoonful.
Grab your biggest pot, because this one feeds a crowd or leaves killer leftovers. It’s family-friendly, customizable, and way better than takeout on a Monday night dinner ideas healthy twist.
Ingredients for Hearty Creamy Ditalini Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb boneless skinless chicken breast or thighs, diced
- Salt and black pepper, to taste
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley or basil, chopped, for garnish
How to Make This Soup Contest Winner
Heat the olive oil and butter in a large pot over medium heat. Toss in the diced onion, carrots, and celery. Let them sweat for about 5-7 minutes, until the onion turns translucent and everything smells amazing. Stir in the minced garlic and cook one more minute – don’t let it brown, or it’ll turn bitter.
Add the diced chicken next. Season with salt and pepper. Cook until the chicken gets some color, about 5 minutes. It doesn’t need to cook through yet; it’ll finish in the broth.
Pour in the chicken broth, scraping up those tasty bits from the pot bottom. Bring to a boil, then drop to a simmer for 15-20 minutes. The chicken will tenderize, and flavors meld into something magical.
Drop in the ditalini pasta. Stir now and then so it doesn’t clump. Cook uncovered 8-10 minutes until al dente – firm but not crunchy. The pasta will keep soaking up liquid even off heat.

Lower the heat. Stir in the heavy cream slowly to avoid curdling. Simmer gently 3-5 minutes until it thickens a touch. Off heat, mix in the grated Parmesan until it melts smooth. Taste – add more salt or pepper if needed. Finish with chopped parsley or basil for freshness.
Pro Tips for Best Ever Soup Recipes
Grate your own Parmesan; the pre-shredded stuff has anti-caking agents that make it grainy. Fresh garlic over jarred every time – the punch is unbeatable. For extra depth in this soup recipes pasta favorite, deglaze with a splash of white wine after the veggies.
- Cook pasta al dente; it’ll soften more in the residual heat.
- Low heat for cream prevents separation.
- Rest the soup 5 minutes before serving – flavors bloom.
- Double the batch; freezes great without pasta.
Recipe Variations
Swap chicken for Italian sausage in this hearty soup crockpot recipes adaptable wonder. Go veggie with chickpeas and veggie broth. Spice it up with red pepper flakes or a pinch of nutmeg for warmth. Whole wheat ditalini adds nutty fiber without changing the vibe.
Troubleshooting Tips
- Soup too thick? Stir in broth or milk.
- Pasta mushy? Cook separately for leftovers.
- Not flavorful? More salt or bouillon cube.
- Cream curdling? Heat too high – next time go low and slow.
Ingredient Substitutions
- No ditalini? Orzo, tiny shells, or elbows work.
- Chicken out? Rotisserie shreds or turkey.
- Dairy-free? Coconut milk or oat cream.
- Low cream? Half-and-half with butter.
Storage and Serving Suggestions
Cool completely, then fridge in airtight containers up to 4 days. Freezer 3 months (skip pasta). Reheat gently on stove with extra liquid. Serve with crusty bread, garlic toasts, or a crisp salad. Pairs great with Chardonnay for adults.
FAQs
Can I make this in a crockpot?
Yes! Sauté veggies first, then slow cook chicken and broth 4-6 hours low. Add pasta and cream last 30 minutes.
Is it gluten-free?
Use gluten-free ditalini or rice pasta, cooked separately.
How spicy can I make it?
Add red pepper flakes or cayenne during sautéing for heat.
Freezer-friendly?
Omit pasta; freeze base, add fresh when reheating.
Vegetarian version?
Swap chicken for beans, use veg broth.
Can I use milk instead of cream?
Yes, but add butter for richness; it won’t be as thick.

Hearty Creamy Ditalini Soup for Chilly Nights
Equipment
- Large soup pot
- Wooden spoon
- Knife and cutting board
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb boneless skinless chicken breast or thighs, diced
- Salt and black pepper, to taste
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese
- Fresh parsley or basil, chopped, for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Sauté diced onion, carrots, and celery for 5-7 minutes until softened.
- Add minced garlic and cook 1 minute.
- Add diced chicken, season with salt and pepper, cook until browned.
- Pour in chicken broth, simmer 15-20 minutes.
- Stir in ditalini pasta, cook 8-10 minutes until al dente.
- Lower heat, add heavy cream, simmer 3-5 minutes.
- Off heat, stir in Parmesan. Garnish with parsley or basil.
Notes
- Cook pasta al dente to avoid mushiness.
- Add cream on low heat.
- Tastes better next day.

