Creamy Pasta Soup – Yummy Toddler Food

Under 5 ingredients, amazing flavor, and ample coziness, this creamy Pasta Soup hits all of the right notes. Plus, you can add veggies to the base for more nutrition!

My family is a huge fan of all of the pasta soups, from Pastina Soup to minestrone baby soup and Chicken and Stars Soup. And this creamy Pasta Soup is a great addition to the list because it is so darn simple, and yet somehow, so darn good.

The flavors of the soup come from garlic, onion, and broth, and the whole thing gets a hit of cream and Parmesan at the end. You can layer in a dose of veggies if you use my Vegetable Broth and count on the plant-based protein to satisfy.

It comes together in a single pot, you can take all of the shortcuts to reduce chopping, and it’s a perfect meal to enjoy right alongside the kids.

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Creamy Pasta Soup so you know what to pick up from the store or have ready.

• Onion and garlic: You can mince this yourself or look for pre-chopped in the produce or freezer aisle of your store. These provide the flavor base, so don’t skimp!
• Low-sodium chicken broth:  I like to use broth with less salt so I can control that flavor myself. Feel free to use vegetable broth or beef broth if you prefer. You can use store-bought or homemade chicken broth or chicken stock or my Vegetable Broth.
• Ditalini: Look for this in the pasta aisle of your store.
• Parmesan cheese: This adds flavor to the easy soup; I find grated Parmesan to have more flavor than shredded.
• Cream: I like to add heavy cream to this right at the end to add richness. To make this dairy free, you can omit this, add blended white beans, or coconut cream (if you like that flavor).
• Lemon zest (optional): You can top the soup with fresh lemon zest for additional bright flavor.

Step-by-Step Instructions

Here’s a preview of how to make this Creamy Pasta Soup so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Chop the garlic and onion, or reach for precut from the store.

Step 2. Add the onion and garlic to a pan and cook in olive oil until just starting to soften.

Step 3. Add the broth and bring to a simmer. Add the pasta. 

Step 4. Cook until tender. Stir in the cream and Parmesan.

How to Store

Store leftover pasta soup in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding additional broth if desired.

Best Tips for Success

• Use my Vegetable Broth to make this vegetarian. 
• Make this easier by starting with pre-cut onion from the freezer of your supermarket and jarred or frozen minced garlic.
• Simmer a Parmesan rind in the broth for extra flavor.
• Add peas, shredded chicken, or white beans to add more protein.
• Add minced carrots to the pan with the onion, or stir in baby spinach to wilt at the end.

I’d love to hear your feedback on this post, so please rate and comment below!

Get Recipe Ingredients

• Add the olive oil to a medium pot over medium heat. When warm, add the onion and garlic. Stir to coat and cook for 6 minutes, or until just starting to soften.

• Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers. Cook for 4-6 minutes or until the veggies are completely softened.

• Optional: Add the broth, garlic, and onion mixture to a blender. Add the beans and blend to make a smooth, creamy broth. (You can skip this step if you prefer.)

• Add the pasta to the simmering broth. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente

• Stir in the cream and Parmesan.

• Season to taste with salt and pepper. Serve warm, topped with lemon zest, if desired.

• • • Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding broth if desired.
    • Use my Vegetable Broth to make this vegetarian. 
    • Make this easier by starting with pre-cut onion (available in the freezer aisle of your supermarket) and jarred or frozen minced garlic.
    • Simmer a Parmesan rind in the broth for extra flavor.
    • Add peas, shredded chicken or white beans to add more protein.
    • Add minced carrots to the pan with the onion to add a veggie, or stir in baby spinach to wilt at the end.

Calories: 491kcal, Carbohydrates: 74g, Protein: 21g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 26mg, Sodium: 135mg, Potassium: 718mg, Fiber: 7g, Sugar: 4g, Vitamin A: 329IU, Vitamin C: 3mg, Calcium: 139mg, Iron: 4mg