Hearty Creamy Ditalini Soup for Chilly Nights
A comforting, creamy soup with tender chicken, ditalini pasta, carrots, and celery in a rich broth. Perfect for cold evenings.
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.