CREAMY PARMESAN DITALINI SOUP
Learn how to make Italian Parmesan Ditalini Soup. Our quick & easy homemade recipe includes shredded cheese, pasta, cream, nutmeg and garlic.
Provided by Andrew Dobson
Categories Soup
Time 45m
Number Of Ingredients 12
Steps:
- Melt butter in a dutch oven or large pot over medium heat.
- Add minced onion and garlic and cook stirring occasionally until translucent, about 10 minutes.
- Add grated parmesan cheese, chicken stock, milk, nutmeg, cream and sherry. Reduce the heat to low, season with salt and pepper and simmer for 20 minutes.
- After 10 minutes add Ditalini pasta.
- Serve soup once pasta is al dente. Garnish with cracked pepper, sliced parsley or chives and slices of parmesan cheese.
Nutrition Facts : Calories 257 kcal, Carbohydrate 14.5 g, Protein 10.6 g, Fat 17.1 g, SaturatedFat 10.7 g, Cholesterol 55 mg, Sodium 652 mg, Fiber 0.6 g, Sugar 4.6 g, ServingSize 1 serving
CHICKEN PARMESAN SOUP
Cheesy red-sauced soup with pasta. Garnish with fresh parsley.
Provided by Denise Nika
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 37m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
- Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes.
- Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.
Nutrition Facts : Calories 792 calories, Carbohydrate 66.5 g, Cholesterol 80.7 mg, Fat 40.8 g, Fiber 4.7 g, Protein 38.4 g, SaturatedFat 9.7 g, Sodium 2328.7 mg, Sugar 9.4 g
CREAMY CHICKEN PARMESAN PASTA SOUP
If you're looking for a creamy, delicious comfort soup that's loaded with healthy veggies, lean chicken AND comes together quickly, this Chicken Parmesan Pasta Soup is IT!
Provided by Chris Scheuer
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- Fill a medium-large pot three-quarters full with water. Add 1 teaspoon of salt and bring the water to a boil. Add the pasta and cook for 8 minutes (pasta should be just barely tender), stirring occasionally. Drain well and set aside.
- While the pasta is cooking, melt the butter in a large stockpot or Dutch oven over medium-low heat. Add the onion and celery and cook for 3 minutes, stirring occasionally. Add the garlic and stir for another 30 seconds. Sprinkle the flour over the onion mixture and cook for another minute, stirring constantly.
- Add the chicken broth, carrots, bay leaf, turmeric, paprika and salt. Stir well to incorporate any flour that's stuck on the bottom of the pot. Bring the mixture to a boil then reduce the heat to maintain a steady simmer (low boil). Cook, uncovered, for 15-20 minutes, until the carrots are tender, stirring occasionally.
- Add the milk and return to a simmer. Reduce the heat to the lowest setting and add the parmesan cheese. Stir to melt the cheese.
- Add the chicken, cooked pasta, rosemary and parsley and stir to combine. Taste and add salt as needed. (This will depend on how salty your broth and parmesan are.) If needed, add a bit more chicken broth to thin the soup.
- Let the soup sit for 15-20 minutes to allow the flavors to meld. Remove the bay leaf. Serve with extra parmesan cheese and fresh chopped parsley, for garnish.
Nutrition Facts : Calories 188 kcal, Carbohydrate 18 g, Protein 12 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY CHICKEN-PASTA SOUP
Sugar snap peas add crunch to this comforting soup. The J. Alexander's Restaurant in Troy , MI uses penne pasta, but macaroni would also work well. rich and creamy, and full of goodies!
Provided by Bev I Am
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in heavy large pot over medium heat.
- Add mushrooms, celery, carrots and onion.
- Cook until celery and onion are tender, about 5 minutes.
- Add flour and cook 3 minutes, stirring frequently.
- Gradually mix in chicken stock.
- Bring soup to simmer, stirring frequently.
- Add half and half and chopped parsley and simmer 5 minutes.
- Add chicken tenders and simmer until cooked through, about 5 minutes.
- (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta.
- Bring chicken soup to simmer.
- Mix in cooked pasta and sugar snap peas and simmer 2 minutes.
- Mix in lemon juice; season to taste with salt and pepper.
CREAMY CHICKEN AND PASTA
Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it's so quick and easy! -Elaine Moser, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 431 calories, Fat 25g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 420mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
CREAMY PARMESAN PASTA
Yield 6
Number Of Ingredients 9
Steps:
- Cook pasta in a stock pot according to package directions.
- In a saucepan melt the butter over medium heat.
- Add in minced garlic and flour. Cook and whisk until it's combined and starts to thicken.
- Add in cream, chicken broth, salt and pepper.
- Continue to cook and stir until the mixture thickens up. Reduce the heat to low and stir constantly as it thickens.
- Remove pan from heat and add in the Parmesan cheese and parsley. The cheese will begin to melt, so stir until all combined well.
- Drain the cooked pasta. Add the cheese mixture to the hot pasta.
- Stir until mixed together well.
- Sprinkle with additional cheese and parsley for serving.
Nutrition Facts : Servingsize 1 serving, Calories 1693 kcal, Fat 141 g, SaturatedFat 84 g, Cholesterol 344 mg, Sodium 3786 mg, Carbohydrate 35 g, Sugar 6 g, Protein 64 mg
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