Creamy Pasta Soup

A rich and creamy soup with pasta, vegetables, and cheese, perfect for a comforting meal.

By @cookwithchay

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.5 cup onion
• 0.75 cup carrots
• 0.5 cup celery
• 2 cups kale
• 3 cloves garlic
• 8 oz ditalini pasta
• 3 tablespoons butter
• 0.75 cup carrots
• 0.5 cup onion
• 0.5 cup celery
• 3 cloves garlic
• 2 tablespoons all-purpose flour
• 3.5 cups broth
• 0.5 can diced tomatoes
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried parsley
• 0.5 teaspoon oregano
• 1 cup half-and-half
• 8 oz ditalini pasta
• 0.25 cup Parmesan cheese
• 0.25 cup cheddar cheese
• 2 cups kale

Instructions

1. Chop your onions, carrots, celery, kale, and mince the garlic.
2. Cook your pasta two minutes shy of the cook time; it will cook longer in the sauce. If you overcook the pasta, it will become mushy in the soup.
3. To a soup pot, add butter and sauté carrots, onions, and celery for a few minutes until soft on medium heat. Add in your garlic and stir.
4. Sprinkle the flour and stir, but do not burn the flour, about 1-2 minutes on low heat.
5. Slowly incorporate the broth while mixing. Add in tomatoes, seasoning, half-and-half, and stir. Simmer for about 4-5 minutes on low heat until it begins to thicken.
6. DO NOT LET THE SOUP BOIL. Only simmer. If the soup boils, it will curdle and separate.
7. Add in the pasta, Parmesan, cheddar, and kale. The soup will thicken. Let the soup come together on low-medium heat. Adjust salt and other seasonings.
8. Serve with warm crusty bread.