Save A creamy, comforting soup featuring tender ditalini pasta, fresh broccoli, and sharp cheddar cheese, all cooked in one pot for a quick and satisfying meal.
This soup has become a family favorite for busy weeknights when I want something warm and nourishing without too much fuss.
Ingredients
- Vegetables: 1 tablespoon olive oil, 1 medium yellow onion finely chopped, 2 cloves garlic minced, 4 cups broccoli florets about 1 medium head chopped small, 1 medium carrot peeled and diced
- Pasta: 1 cup about 120 g ditalini pasta or other small pasta
- Liquids: 4 cups 1 liter low sodium vegetable broth, 1 cup 240 ml whole milk
- Dairy: 2 cups 200 g sharp cheddar cheese grated, 2 tablespoons unsalted butter
- Seasonings: 1 teaspoon salt more to taste, ½ teaspoon black pepper, ¼ teaspoon smoked paprika optional, Pinch of ground nutmeg optional
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add chopped onion and carrot sauté for 3 4 minutes until softened.
- Step 2:
- Add minced garlic and cook for 1 minute stirring frequently.
- Step 3:
- Stir in broccoli florets and continue cooking for 2 minutes.
- Step 4:
- Pour in the vegetable broth and bring to a boil.
- Step 5:
- Add ditalini pasta reduce heat to a gentle simmer and cook uncovered for 8 10 minutes stirring occasionally until pasta is al dente and broccoli is tender.
- Step 6:
- Lower the heat to low. Stir in milk and butter then gradually add grated cheddar cheese stirring constantly until cheese is melted and soup is creamy.
- Step 7:
- Season with salt pepper smoked paprika and nutmeg to taste. Simmer for 2 3 more minutes stirring occasionally.
- Step 8:
- Adjust seasoning if needed. Serve hot garnished with extra cheddar or a sprinkle of black pepper if desired.
Save This soup always brings the family together around the table especially on chilly evenings when everyone craves something cozy.
Required Tools
Large soup pot Chefs knife Cutting board Measuring cups and spoons Wooden spoon Grater for cheddar
Allergen Information
Contains dairy cheddar cheese butter milk and wheat ditalini pasta. For gluten free use gluten free pasta. Always check product labels for hidden allergens.
Nutritional Information
Calories 370 Total Fat 19 g Carbohydrates 35 g Protein 16 g per serving.
Save This recipe is perfect for busy days when you want comfort food without the hassle.
Recipe FAQs
- → Can I substitute the ditalini pasta with another type?
Yes, small pasta shapes like elbow macaroni or small shells work well and hold up nicely in this creamy soup.
- → How can I make the soup smoother?
Partially blending the soup with an immersion blender before adding cheese will create a creamier, smoother texture.
- → Is it possible to make this dish gluten-free?
Use gluten-free pasta instead of ditalini to ensure the dish is gluten-free without altering the flavor.
- → What can I use instead of broccoli in this soup?
Cauliflower or a mix of broccoli and cauliflower can be swapped in to vary the flavor while keeping a similar texture.
- → How do I adjust the richness of the soup?
For a richer finish, substitute half the milk with heavy cream to enhance creaminess and flavor.