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Parmesan Soup

Parmesan Soup
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Warm, creamy, and full of rich cheese flavor, this Parmesan Soup is perfect for a cozy meal on cold days, utilizing simple pantry items.

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 medium potato, peeled and diced (or 1 cup small pasta like orzo/ditalini, or 1 can cannellini beans, drained)
  • 6 cups low-sodium chicken or vegetable broth
  • 1 to 2 Parmesan rinds (about 3–4 ounces total)
  • 3/4 to 1 cup freshly grated Parmesan cheese (plus extra to serve)
  • 1 bay leaf and a pinch of thyme (fresh or dried)
  • 1/2 cup heavy cream or half-and-half (optional)
  • Salt and black pepper, to taste
  • 1 to 2 teaspoons lemon juice, to brighten
  • Chopped parsley, for garnish (optional)

Instructions

  1. In a pot, warm olive oil or butter over medium heat. Cook onion, carrot, and celery with a pinch of salt for 5 to 6 minutes, until soft. Add garlic; cook for 30 seconds.
  2. Add broth, Parmesan rinds, bay leaf, and thyme. Bring to a gentle simmer.
  3. Stir in diced potato (or pasta or beans). Simmer until tender, about 12 to 15 minutes for potatoes or pasta.
  4. Remove rinds and bay leaf. Lower the heat. Stir in grated Parmesan by small handfuls until melted and smooth. Add cream if using. Do not boil.
  5. Add black pepper and lemon juice. Taste and add salt if needed.
  6. Ladle into bowls. Top with more Parmesan, a drizzle of olive oil, and parsley.

Notes

For a vegetarian option, use vegetable broth. For gluten-free, skip pasta or use gluten-free pasta; add potatoes or beans instead. To store, cool fully and keep in airtight containers in the fridge for up to 3-4 days.

Nutrition

Find it online: https://recipesunfolded.com/parmesan-soup/

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