Comforting blend of broccoli, cheddar, and ditalini pasta simmered together for a creamy, hearty meal.
# What you need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 cups broccoli florets, chopped small
05 - 1 medium carrot, peeled and diced
→ Pasta
06 - 1 cup ditalini pasta
→ Liquids
07 - 4 cups low-sodium vegetable broth
08 - 1 cup whole milk
→ Dairy
09 - 2 cups sharp cheddar cheese, grated
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - 1 teaspoon salt, adjust to taste
12 - ½ teaspoon black pepper
13 - ¼ teaspoon smoked paprika, optional
14 - Pinch of ground nutmeg, optional
# How to make it:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and carrot; cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to release aroma.
03 - Add broccoli florets; continue cooking for 2 minutes while stirring occasionally.
04 - Pour in vegetable broth and bring mixture to a boil over high heat.
05 - Add ditalini pasta, reduce heat to a gentle simmer. Cook uncovered for 8 to 10 minutes, stirring occasionally until pasta is al dente and broccoli is tender.
06 - Lower heat to low. Stir in milk and butter, then gradually add grated cheddar cheese, stirring constantly until cheese is fully melted and soup is creamy.
07 - Season with salt, pepper, smoked paprika, and nutmeg to taste. Simmer for an additional 2 to 3 minutes while stirring occasionally.
08 - Adjust seasoning if necessary. Serve hot, optionally garnished with extra cheddar or a sprinkle of black pepper.
