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 because it’s both hearty and easy to prepare.
Ingredients
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Broccoli florets: 4 cups (about 1 medium head), chopped small
- Carrot: 1 medium, peeled and diced
- Ditalini pasta: 1 cup (about 120 g, or other small pasta)
- Vegetable broth: 4 cups (1 liter), low sodium
- Whole milk: 1 cup (240 ml)
- Sharp cheddar cheese: 2 cups (200 g), grated
- Unsalted butter: 2 tablespoons
- Salt: 1 teaspoon (more to taste)
- Black pepper: ½ teaspoon
- Smoked paprika: ¼ teaspoon (optional)
- Ground nutmeg: Pinch (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 recipe always brings my family together around the table, sharing stories and enjoying comfort food.
Notes
For extra richness, swap half the milk for heavy cream. Serve with crusty bread or a green salad.
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.
Save This soup is perfect for chilly days and can be easily customized to your taste.
Recipe FAQ
- → Can I use a different pasta than ditalini?
Yes, small-shaped pastas like elbow macaroni or small shells work well to maintain texture and cooking time.
- → How can I make the soup creamier?
Blending part of the soup before adding cheese or substituting half the milk with heavy cream enhances creaminess.
- → Is it possible to make this dish gluten-free?
Simply use gluten-free pasta to accommodate gluten sensitivities without altering flavors significantly.
- → Can I substitute other vegetables for broccoli?
Cauliflower can be used alone or mixed with broccoli for a slightly different taste and texture.
- → What is the best way to reheat leftovers?
Reheat gently on the stove with a splash of milk or broth to restore a creamy consistency without overcooking the pasta.