When the temperatures drop and cozy vibes call, this Hearty Creamy Ditalini Soup answers with every spoonful. A comforting blend of tender pasta, succulent chicken, and sweet carrots in a velvety parmesan-kissed broth, it wraps you up like your favorite knit blanket. This soup doesn’t just satisfy your hunger; it soothes your soul.
The ditalini pasta adds just the right chew, while creamy potatoes and herbs make the broth rich and deeply flavorful. The aroma of simmering garlic and pepper brings everyone into the kitchen before the table’s even set. Ideal for weeknight dinners or Sunday wind-downs, this bowl delivers warmth, simplicity, and full-bodied flavor.
Ingredients for this Hearty Creamy Ditalini Soup
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup diced potatoes (Yukon Gold or russet)
- 5 cups chicken broth
- 1 cup ditalini pasta
- 1 cup whole milk or half-and-half
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and freshly cracked black pepper to taste
- Fresh basil or parsley for garnish (optional)
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften. Stir in the garlic and cook for another minute until fragrant.
Step 2: Simmer the Base
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-12 minutes or until the potatoes are tender.
Step 3: Add the Chicken and Pasta
Stir in the shredded chicken and ditalini pasta. Continue to simmer for about 10 minutes, or until the pasta is al dente.
Step 4: Make It Creamy
Reduce the heat to low. Add the milk or half-and-half, butter, and Parmesan cheese. Stir until the cheese is melted and the soup is creamy. Season with salt and black pepper to taste.
Step 5: Garnish and Serve
Ladle the soup into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread.
Frequently Asked Questions
How can I make this soup vegetarian?
Swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken broth.
Can I use a different type of pasta?
Yes, any small pasta like elbow macaroni, orzo, or small shells work well in this recipe.
Is it okay to use leftover turkey instead of chicken?
Absolutely! Leftover turkey is a great substitute and adds a slightly different depth of flavor.
Can I make this soup ahead of time?
Yes. It reheats beautifully. Just add extra broth or milk when reheating to bring back the creamy texture.
What if I don’t have Parmesan cheese?
You can substitute with Pecorino Romano or even a bit of sharp cheddar for a different flavor twist.
How do I keep the pasta from getting too soft?
If planning for leftovers, cook the pasta separately and add it when serving. This helps prevent mushy pasta.
Hearty Creamy Ditalini Soup for Chilly Nights
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
When the chill sets in, this Hearty Creamy Ditalini Soup offers the perfect warm-up. It blends tender pasta, shredded chicken, and hearty vegetables in a rich, creamy broth touched with parmesan. Ideal for quick dinners, cozy lunches, or sharing on a crisp evening, this dish checks every box for comfort food lovers. It’s a fantastic option if you’re looking for easy dinner ideas, hearty soups, or weeknight comfort meals. Plus, the ingredients are simple, and the flavor is irresistibly bold and homey.
Ingredients
1 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
2 cups cooked shredded chicken
1 cup diced potatoes
5 cups chicken broth
1 cup ditalini pasta
1 cup whole milk or half-and-half
1/2 cup grated Parmesan cheese
2 tbsp butter
Salt and black pepper to taste
Fresh basil or parsley (optional garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes.
- Stir in garlic and cook another minute until fragrant.
- Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
- Add shredded chicken and ditalini pasta. Cook until pasta is al dente, about 10 minutes.
- Lower heat and stir in milk, butter, and Parmesan cheese until creamy and smooth.
- Season with salt and pepper. Serve hot with a sprinkle of basil or parsley.