Creamy Parmesan Ditalini Soup

🧂 Ingredients

• 2 tbsp Butter
• 2 Garlic cloves

  minced
• 1 Small onion

  finely minced
• 3.5 oz Parmesan cheese

  grated
• 3 cups Chicken stock
• 1/4 cup Dry sherry
• 2 cups Milk
• 1 cup Table cream
• 1.5 cups Ditalini pasta
• 1/8 tsp Nutmeg

  ground
• 1/2 tsp Kosher salt
• 1/4 tsp Black Pepper

Instructions

• 1 Melt butter in a dutch oven or large pot over medium heat.
• 2 Add minced onion and garlic and cook stirring occasionally until translucent,
  about 10 minutes.
• 3 Add grated parmesan cheese, chicken stock, milk, nutmeg, cream and sherry.
  Reduce the heat to low, season with salt and pepper and simmer for 20 minutes.
• 4 After 10 minutes add Ditalini pasta.
• 5 Serve soup once pasta is al dente. Garnish with cracked pepper, sliced parsley
  or chives and slices of parmesan cheese.

Nutrition Info