Creamy Italian Ditalini Soup with Parmesan Cheese

Soup

There’s something about a steaming bowl of soup that feels like home, no matter what kitchen you’re standing in. My mother though never seemed to make soup when we were children. I do love fixing it now. I love creamy soup and my version of egg drop soup… For me, pasta soups are pure comfort food also— filling enough to be a meal, simple enough for a weeknight dinner, and just fancy enough that you feel like you’ve done something special. (I love the gnochi soup at Olive Garden)

This Creamy Italian Ditalini Soup is one that I really want to try. It’s velvety from the cream, packed with savory flavor from garlic and tomatoes, and finished off with a generous sprinkle of Parmesan cheese. Add in the tiny, perfectly spoon-sized ditalini pasta, and you’ve got a dish that feels equal parts rustic and elegant. I’m planning to give it a try for lunch today. Our temperature has dropped into the 40s at night.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups vegetable or chicken broth
• 1 cup ditalini pasta
• 1 cup canned diced tomatoes (with juice)
• ½ cup heavy cream
• ½ cup freshly grated…