Okay, settle in, friend! Let me tell you about something truly comforting: my Creamy Pasta Soup. The first time I made this, I was a newlywed, trying desperately to impress my husband with my nonexistent cooking skills. I remember staring blankly into the pantry, willing something delicious to materialize. I had some pasta, some broth, and a dream. What emerged wasn’t exactly gourmet, but it was warm, filling, and… well, creamy! It wasn’t perfect, but it was a start. This Creamy Pasta Soup has become a beloved tradition, a warm hug in a bowl.

Over the years, I’ve tweaked and perfected my Creamy Pasta Soup, transforming it from a desperate pantry raid into a family favorite. There were definitely some early mishaps – remember that time I accidentally used sweetened condensed milk instead of cream? Yikes! We all had a good laugh (eventually). But through those experiments, this easy Creamy Pasta Soup has truly come into its own. It’s the kind of dish that fits perfectly into our busy family life, a quick and easy meal that everyone enjoys. Plus, it’s budget-friendly, which is always a win.

I think I originally stumbled upon a similar pasta soup recipe in an old cookbook my grandmother gave me, but, like most recipes, I made it my own over the years. You know how it is – a little more of this, a little less of that, and suddenly you’ve created something brand new. My cooking philosophy has always been about making good food accessible to everyone. I believe that anyone can create delicious meals, even if you’re just starting out. This Creamy Pasta Soup is a perfect example of that – simple ingredients, easy steps, and incredible flavor.

It’s more than just food; it’s a memory, a warm hug, a way to show my family I care. I hope it brings the same comfort and joy to your table. So, grab your apron, and let’s get cooking! Let me introduce you to my go-to Creamy Pasta Soup and let me know how you like it! While we’re at it, I want to let you know about another creamy soup recipe that I have that just might become your new favorite – try my Creamy Reuben Soup! You won’t regret it! This Creamy Pasta Soup is so similar to Creamy Chicken Noodle Soup – Sally’s Baking, but my version has a special touch.

What You’ll Need for This Creamy Pasta Soup

Here’s what you’ll need to whip up a batch of my famous Creamy Pasta Soup. Don’t worry, most of these ingredients are pantry staples!

8 cups Chicken Broth: I always use low-sodium because I like to control the salt level myself.
1 pound Pasta (small shapes like ditalini, elbow macaroni, or shells): Ditalini is my absolute favorite; it just feels right!
1 cup Heavy Cream: This is what makes it extra creamy and delicious. You can use half-and-half if you want to lighten it up a bit.
1 tablespoon Olive Oil: For sautéing the veggies.
1 cup Diced Onion: Adds a lovely savory base.
1 cup Diced Carrots: For a touch of sweetness and color.
1 cup Diced Celery: A classic soup addition!
2 cloves Garlic, minced: Because garlic makes everything better, right?
1 teaspoon Dried Thyme: Adds a warm, earthy flavor.
1/2 teaspoon Dried Rosemary: Another favorite herb of mine.
Salt and Pepper to taste: Don’t be shy!
Fresh Parsley, chopped (for garnish): Adds a pop of freshness.
1/2 cup Grated Parmesan Cheese (optional, for garnish): Because cheese is always a good idea.

When making Creamy Pasta Soup, I always check my local farmers market for fresh carrots and celery. They just taste so much better! Here’s a Creamy Pasta Soup trick I learned from my grandmother: sauté the vegetables in the olive oil until they are soft and slightly caramelized. This really brings out their flavor and adds depth to the soup.

For a quick Creamy Pasta Soup shortcut, you can use pre-diced vegetables. It saves time and effort, especially on busy weeknights. Cost-saving tip: buy pasta in bulk. It’s much cheaper that way, and pasta lasts a long time. Leftover Creamy Pasta Soup ingredients? Store your carrots and celery in water in the fridge to keep them crisp. Garlic can be stored in a cool, dark place.

Here’s a pro tip for the pasta, for my Creamy Pasta Soup recipe, I love to use small shell pasta because it scoops up all the flavor! If you love the creaminess of this dish, you’ve also gotta try my Broccoli Cheddar Soup with Shells, its the perfect soup for fall weather!

Let’s Make This Creamy Pasta Soup Together

Alright, friend, let’s get cooking! This Creamy Pasta Soup is easier than you think. Just follow these simple steps, and you’ll have a pot of comfort in no time.

Steps for Creamy Pasta Soup

Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for about 5-7 minutes, or until softened. Then, add the minced garlic and cook for another minute until fragrant. I learned the hard way that you don’t want to burn the garlic! So keep it moving!
Add Broth and Seasoning: Pour in the chicken broth, and stir in the dried thyme and rosemary. Season with salt and pepper to taste. Bring the mixture to a boil. I usually do this while listening to my favorite podcast!
Cook the Pasta: Once the broth is boiling, add the pasta. Reduce the heat to a simmer, and cook according to the pasta package directions, usually about 8-10 minutes, or until the pasta is tender. Be careful not to overcook the pasta! Nobody likes mushy Creamy Pasta Soup. In my kitchen, Creamy Pasta Soup usually takes about 30 minutes from start to finish.
Stir in the Cream: Once the pasta is cooked, remove the pot from the heat and stir in the heavy cream. This is what gives the soup its signature creaminess. Don’t worry if your Creamy Pasta Soup looks a little thin at first; it will thicken up as it cools.
Serve and Enjoy: Ladle the Creamy Pasta Soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Your Creamy Pasta Soup should smell like savory vegetables and warm herbs.

While the Creamy Pasta Soup is cooking, I like to set the table and get everything ready for dinner. It makes the whole experience feel more special. I find that setting the table with nice placemats and candles really adds to the experience.

If you prefer a thicker Creamy Pasta Soup, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last few minutes of cooking. This will help to thicken it up without making it gluey.

Here’s a time-saver: if you have leftover cooked chicken, you can add it to the soup for a heartier meal. Just shred the chicken and stir it in during the last few minutes of cooking. And here’s another tip to consider for your Creamy Pasta Soup: Creamy Chicken Parmesan Pasta Soup – The Café Sucre Farine.

How I Love to Serve This Creamy Pasta Soup

My family loves this Creamy Pasta Soup when I serve it with a side of crusty bread for dipping. There’s just something so satisfying about soaking up that creamy broth! I also like to add a simple green salad for a bit of freshness. This Creamy Pasta Soup is perfect for a chilly evening or a cozy weekend lunch. It’s also great for potlucks or gatherings because it’s easy to transport and everyone loves it.

Presentation is key! I like to ladle the Creamy Pasta Soup into pretty bowls and garnish with a generous sprinkle of fresh parsley and Parmesan cheese. It just makes it look so much more appealing. If you have extra Creamy Pasta Soup, it’s even better the next day! The flavors meld together, and the pasta absorbs even more of the creamy broth.

For a seasonal variation, try adding roasted butternut squash or pumpkin to the soup in the fall. It adds a touch of sweetness and warmth that’s perfect for the season. Friends always ask for this Creamy Pasta Soup recipe when I make it for them! It’s become my signature dish, and I’m always happy to share it. This soup is great because it is comforting, similar to Creamy Tomato Basil Pasta Soup. This is the best Creamy Pasta Soup to bring everyone together and is the perfect dish to share!

Your Creamy Pasta Soup Questions Answered

I get so many questions about this Creamy Pasta Soup, so I thought I’d answer some of the most common ones here. Hopefully, this will help you avoid any cooking mishaps!

Can I use a different type of pasta? Absolutely! I prefer small shapes like ditalini or elbow macaroni, but you can use whatever you have on hand. Just be sure to adjust the cooking time accordingly. You know what I do when my Creamy Pasta Soup is too watery? I throw in another handful of pasta! It thickens right up!
Can I make this soup vegetarian? Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken broth. You can also add some extra vegetables like spinach, mushrooms, or zucchini.
Can I freeze this soup? Freezing Creamy Pasta Soup is tricky because the pasta can get mushy when thawed. If you do freeze it, I recommend cooking the pasta separately and adding it to the soup after it’s been thawed and reheated.
How can I make this soup thicker? As I mentioned earlier, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last few minutes of cooking. You can also add a can of cannellini beans, pureed, for added creaminess and thickness.
What if I don’t have heavy cream? You can use half-and-half or even milk in a pinch. Just be aware that the soup won’t be as creamy. I’ve also used coconut milk for a dairy-free version, which is surprisingly delicious!
Can I add meat to this soup? Of course! Cooked chicken, sausage, or ground beef would all be great additions. Just add it to the soup during the last few minutes of cooking.
How long does this soup last in the fridge? This Creamy Pasta Soup will last for about 3-4 days in the fridge. Be sure to store it in an airtight container.

I once got feedback from a blog reader who said that their Creamy Pasta Soup was too bland. I suggested adding a squeeze of lemon juice or a dash of hot sauce for extra flavor. I hope these help!

My Final Thoughts on This Creamy Pasta Soup

This Creamy Pasta Soup recipe holds a special place in my heart because it’s a reminder of those early days of my marriage, when I was just learning to cook. It’s also a symbol of the comfort and love that I try to bring to my family through food.

Here are my Creamy Pasta Soup pro tips:

Don’t overcook the pasta! Mushy pasta is the enemy of good soup.
Taste as you go! Adjust the seasoning to your liking.
Don’t be afraid to experiment! This recipe is just a starting point. Feel free to add your own favorite ingredients and flavors.

Over the years, I’ve tried so many variations of this Creamy Pasta Soup. One of our favorites is a Creamy Tomato Pasta Soup, where I add a can of crushed tomatoes and a sprinkle of basil. Another delicious variation is a Creamy Chicken and Corn Pasta Soup, where I add shredded chicken and a can of sweet corn. My son, Leo, loves the Creamy Chicken version, while my daughter, Sofia, prefers the classic Creamy Pasta Soup with just vegetables.

I encourage you to make this Creamy Pasta Soup your own. Add your favorite vegetables, herbs, and spices. Don’t be afraid to get creative! I hope your Creamy Pasta Soup cooking experience is filled with joy, laughter, and deliciousness. May this warm and comforting bowl of soup bring your family together, just like it has for mine. Now that you’ve made this Creamy Pasta Soup, be sure to check out my Pumpkin Wild Rice Soup for your next hearty soup craving! This Creamy Pasta Soup is a simple recipe to follow with a great outcome.

Creamy Pasta Soup

Print Recipe

This Creamy Pasta Soup is a comforting and flavorful meal, perfect for a chilly day. It’s packed with tender pasta, vegetables, and a rich, creamy broth that will warm you from the inside out.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: Italian

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
6 cups chicken broth
1 cup ditalini pasta
1 teaspoon dried Italian herbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute more, until fragrant.
Pour in chicken broth and bring to a boil.
Add ditalini pasta, Italian herbs, salt, and pepper. Reduce heat and simmer for 8-10 minutes, or until pasta is cooked through.
Stir in heavy cream and Parmesan cheese. Cook for 1-2 minutes, until cheese is melted and soup is heated through. Do not boil.
Garnish with fresh parsley and additional Parmesan cheese before serving.

Notes

For a thicker soup, you can blend a cup of the soup before adding the cream. Serve with crusty bread for dipping!