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- 1 cup ditalini pasta - 2 tablespoons olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 cup heavy cream (substitute coconut cream for a vegan alternative) - 1 cup frozen peas - 1 teaspoon dried thyme - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnish) To make this soup vegan, simply swap heavy cream for coconut cream. You can also use vegetable broth to keep it plant-based. For gluten-free options, replace ditalini pasta with gluten-free pasta. Check labels to ensure your chosen pasta is truly gluten-free. When choosing fresh produce, look for vibrant colors and firm textures. For onions, pick ones with shiny skins. Carrots should feel crisp, and celery should be bright green. For broth, I recommend using low-sodium vegetable broth. This allows you to control the salt level. Always check for the freshest ingredients to enhance the soup's flavor. {{ingredient_image_2}} Start by warming two tablespoons of olive oil in a large pot over medium heat. When the oil is hot, add one medium onion, finely diced. Sauté the onion for about five minutes until it becomes soft and clear. Next, add three cloves of minced garlic, two diced carrots, and two diced celery stalks. Cook these together for another five minutes, stirring often, until the veggies begin to soften. Pour in four cups of vegetable broth and bring it to a rolling boil. Once boiling, add one cup of ditalini pasta and one teaspoon of dried thyme. Lower the heat and let it simmer gently. Cook the pasta according to the package instructions, usually about 8-10 minutes, until it is al dente. After the pasta is ready, stir in one cup of heavy cream or coconut cream for a vegan option, along with one cup of frozen peas. Allow the soup to simmer for another five minutes. This lets the flavors blend well. Season your soup with salt and freshly ground black pepper to your taste. If you want a thinner soup, add a bit more broth or cream. Remove the pot from the heat and let the soup sit for a few minutes. This resting time helps the flavors develop. Serve the soup in bowls using a ladle, and add a sprinkle of freshly chopped parsley on top. - Sauté the onion for exactly five minutes for the best texture. - Keep an eye on the pasta; start checking it at 8 minutes. - Simmer the soup with cream and peas for five minutes to lock in the taste. - The onion should look soft and clear, not brown. - The carrots and celery should be tender but still have a bit of crunch. - The pasta should be firm but not hard. You want it al dente, which means it should have a slight bite. - The soup should look creamy and thick once you add the cream, with bright green peas standing out. To boost flavor, use fresh herbs. Thyme adds warmth, while parsley adds brightness. You can also try adding a squeeze of lemon for a zing. If you love spice, a pinch of red pepper flakes can wake up the soup. Always taste as you go; adjust salt and pepper to your liking. If your soup is too thick, add a splash of broth or cream. Stir well to combine. If it’s too thin, cook it a bit longer. The ditalini pasta will soak up some liquid as it sits. A gentle simmer helps thicken the soup nicely. When reheating, do it slowly over low heat. This keeps the cream from separating. Stir often to make sure it heats evenly. Serve the soup hot in rustic bowls. A sprinkle of fresh parsley and a drizzle of olive oil elevate the dish. Pair it with crusty bread for a cozy meal. Pro Tips Cook Pasta Al Dente: Ensure your ditalini pasta is cooked just until it's al dente. It will continue to soften in the soup, providing the perfect texture. Flavor Boost with Herbs: Add fresh herbs like basil or dill right before serving for an extra layer of flavor. Thicker Soup Option: For a creamier soup, blend a portion of the soup and mix it back in. This adds body without additional calories. Storage Tips: Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain creaminess. {{image_4}} You can easily change this soup by adding different vegetables. Try using spinach or kale for a green boost. Zucchini or bell peppers also work well. If you want more protein, add cooked chicken or beans. This makes the soup heartier and fills you up. Switch up the herbs to make new flavors. Basil or oregano can add a nice twist. You could also use a pinch of red pepper flakes for some heat. Experimenting with herbs can change the whole dish. Just remember to start with small amounts and taste as you go. To make this soup a one-pot meal, add cooked grains like rice or quinoa. You can also add more broth and veggies, making it thicker. This way, you get a filling meal with less cleanup. It’s perfect for busy nights when you want comfort food fast. To store leftover soup, start by letting it cool down. Once it cools, pour it into an airtight container. Make sure to leave some space at the top. This allows room for expansion when it freezes. Seal the container tightly and place it in the fridge. The soup will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it. When freezing, use freezer-safe containers or bags. Divide the soup into smaller portions. This makes it easier to thaw only what you need. Label each container with the date and contents. Cozy Creamy Ditalini Soup can last up to 3 months in the freezer. To keep the flavors fresh, avoid using metal containers, as they can affect the taste. To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. You can also use the microwave for a quick thaw. When reheating on the stove, pour the soup into a pot. Heat on low to medium heat, stirring often. This prevents sticking and ensures even heating. If the soup seems thick, add a splash of broth or cream. Taste and adjust the seasoning if needed before serving. You can easily make this soup vegan by swapping the heavy cream for coconut cream. It gives the soup a rich, creamy texture without any dairy. Also, use vegetable broth to keep it plant-based. This simple change keeps the flavors while making it suitable for vegans. If you can't find ditalini pasta, you can use small shells or elbow macaroni. Both options work well and will soak up the soup's flavors nicely. You could even use a gluten-free pasta if you need to avoid gluten. Just make sure to adjust the cooking time as needed. Cozy Creamy Ditalini Soup will stay fresh in the fridge for about 3 to 4 days. Be sure to store it in an airtight container. When you're ready to enjoy it, just reheat it on the stove or in the microwave until it’s hot. Yes, this soup is perfect for meal prep! You can cook it ahead of time and store it in the fridge. Just remember to keep the pasta in the soup, as it can get soggy after a few days. If you're prepping in advance, consider cooking the pasta separately and adding it just before serving. This blog post showed you how to make Cozy Creamy Ditalini Soup. We discussed the best ingredients, cooking steps, and tips for flavor. You learned how to store leftovers and adjust recipes to fit your needs. Remember, you can customize this soup with different veggies or spices. I hope you feel excited to try this recipe. It's a warm and comforting dish you'll love! Enjoy every bite.

Cozy Creamy Ditalini Soup

A comforting and creamy soup featuring ditalini pasta, vegetables, and a rich broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup ditalini pasta
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for vegan)
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once hot, add the diced onion and sauté, stirring occasionally, until the onion is soft and translucent, approximately 5 minutes.
  • Add the minced garlic, diced carrots, and diced celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  • Pour in the vegetable broth and increase the heat to bring the mixture to a rolling boil.
  • When the broth reaches a boil, add the ditalini pasta and dried thyme. Lower the heat to maintain a gentle simmer. Cook according to the pasta package instructions, which typically ranges from 8-10 minutes, or until the pasta is al dente.
  • Once the pasta is cooked, stir in the heavy cream (or coconut cream) and frozen peas. Allow the soup to simmer for an additional 5 minutes, encouraging the flavors to meld beautifully.
  • Season your soup generously with salt and freshly ground black pepper to taste. If you prefer a thinner consistency, feel free to add a splash more broth or cream until the desired texture is achieved.
  • Remove the pot from the heat and let the soup rest for a few minutes; this will enhance the flavors.
  • Using a ladle, serve the soup into bowls, and generously garnish with freshly chopped parsley.

Notes

Serve with warm, crusty bread for a cozy dining experience.
Keyword pasta, soup, vegetarian