Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions, drain and set aside.
- In a large pot, melt butter over medium heat. Add minced garlic and chopped onion, sauté until fragrant.
- Pour in the broth and bring to a simmer.
- Stir in heavy cream and grated Parmesan cheese until smooth and cheesy.
- Add cooked pasta to the soup and stir well.
- Season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Notes
- Use freshly grated Parmesan for best flavor.
- For a thicker soup, simmer longer to reduce the broth slightly.
- This soup can be stored in the fridge for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg