Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 small onion, diced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- In a large pot, melt butter over medium heat. Add garlic and onion, cook until fragrant and translucent.
- Add broth and bring to a boil. Reduce heat to simmer.
- Stir in heavy cream and grated parmesan cheese until smooth and creamy.
- Add cooked pasta to the soup, stirring to combine. Season with salt and pepper.
- Simmer for 5 minutes to allow flavors to meld. Serve hot, garnished with parsley.
Notes
- Use freshly grated parmesan for the best flavor.
- You can add cooked chicken or vegetables for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 75 mg