This soup became my go-to antidote to damp, cold evenings the first winter I moved into my little kitchen. I was chasing something that felt like a hug in a bowl: vegetables softened until sweet, tender bites of chicken, tiny ditalini pasta that nestles between spoonfuls of broth, and a touch of cream and Parmesan to round everything into something comforting but not heavy. I discovered the balance one blustery November when I swapped the usual big pasta for ditalini; the small shape means every spoonful combines pasta, broth and veg without needing a fork, and it quickly became the thing my partner requests after long days outside. What makes this particularly special is how the simple building blocks — a classic mirepoix of onion, carrot and celery, garlic, quality chicken stock, and real Parmigiano-Reggiano — transform into a bowl that tastes layered and homemade even on a tight schedule. I usually choose boneless, skinless thighs for extra richness, but lean breast works beautifully if you prefer. The soup finishes with heavy cream and freshly grated Parmesan, which emulsify into a silky, slightly indulgent texture without overwhelming the brightness of the vegetables. Every time a pot simmers on the stove, the kitchen fills with an aroma that sends everyone to the table.

Ingredients

• Olive oil and butter: Use 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter to start — the oil helps the butter from burning and gives a rounded flavor; choose a buttery block over spreads for best texture.
• Yellow onion: One medium yellow onion, diced finely — pick firm, dry-skinned onions; they provide sweetness when sautéed and form the aromatic base.
• Carrots and celery: Two carrots and two celery stalks, peeled or scrubbed and diced — this classic mirepoix adds natural sweetness, body and texture.
• Garlic: Three garlic cloves, minced — fresh garlic gives a bright savory note; add toward the end of the sauté to avoid bitterness.
• Chicken: 1 pound boneless, skinless chicken breast or thighs, diced — thighs bring more juiciness; trim excess fat and cut into bite-sized pieces for quick, even cooking.
• Chicken broth: 6 cups low-sodium chicken broth — choose a quality boxed or homemade stock for depth; low-sodium lets you control final seasoning.
• Ditalini pasta: 1 cup ditalini — small tube pasta that cooks quickly and fits perfectly on a spoon; substitute small shells or elbow macaroni if needed.
• Heavy cream: 1 cup heavy cream — provides silkiness and a rich mouthfeel; use full-fat for best results and heat gently to avoid breaking.
• Parmesan cheese: 1/2 cup freshly grated Parmigiano-Reggiano — freshly grated melts and binds into the broth far better than pre-grated varieties.
• Salt and pepper: To taste — start with kosher salt and freshly ground black pepper, then adjust after adding the cream and cheese.
• Fresh herbs: Chopped parsley or basil for garnish — add brightness and color at the end; basil gives a summer lift while parsley feels classic and green.

Instructions

Warm the pot and sweat the aromatics: Place a large heavy-bottomed pot over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and subsides (about 1 minute), add the diced onion, carrots and celery. Stir occasionally and cook 5–7 minutes until the vegetables are softened and the onion is translucent but not browned; this draws out sweetness and forms the flavor base. Build flavor with garlic and chicken: Add the minced garlic and cook for 30–60 seconds until fragrant. Increase heat to medium-high, add the diced chicken, season lightly with salt and pepper, and sauté 4–6 minutes until the chicken pieces are lightly browned on the outside but not fully cooked through; browning adds caramelized flavor. Add broth and simmer: Pour in 6 cups of chicken broth and scrape any browned bits from the pot bottom. Bring to a gentle boil, then reduce to a simmer. Cover partially and simmer 15–20 minutes to infuse the broth and cook the chicken through. Taste and correct seasonings; remember final seasoning will change after adding pasta, cream and cheese. Cook the ditalini: Bring the pot back up to a simmer and stir in 1 cup of ditalini pasta. Cook uncovered for 8–10 minutes until al dente — test a piece for chewiness. Stir occasionally to prevent pasta from sticking to the bottom. Finish with cream and cheese: Reduce heat to low and stir in 1 cup heavy cream. Simmer gently 3–5 minutes; do not boil vigorously after adding cream to avoid separation. Turn off the heat and stir in 1/2 cup freshly grated Parmesan until melted and smooth. Adjust salt and pepper to taste, then stir in chopped parsley or basil just before serving. Rest and serve: Let the soup rest 2–3 minutes off the heat to thicken slightly. Serve warm with crusty bread or a crisp green salad; garnish with extra Parmesan and a crack of black pepper.

Storage Tips

Store leftovers in airtight containers in the refrigerator for 3 to 4 days. If you plan to reheat, pour a splash of water or stock into the container before warming to refresh the broth. For longer storage, freeze the soup base without pasta and without cream for up to 3 months; when ready to eat, thaw overnight, bring to a simmer, add fresh cream and cook pasta separately to add just before serving. Use glass or BPA-free plastic containers for best results and label with date.

Ingredient Substitutions

Swap chicken thighs for breasts if you want leaner meat; reduce cooking time slightly for breasts to avoid dryness. Replace heavy cream with half-and-half for a lighter finish, though the texture will be thinner. For a dairy-free version, use unsweetened full-fat coconut milk and nutritional yeast in place of Parmesan (note: the flavor shifts). Use gluten-free small pasta to accommodate dietary needs — adjust cooking time as indicated on the package.

Serving Suggestions

Serve with a thick-sliced crusty bread, garlic toast, or a crisp Caesar or simple mixed-green salad to add a refreshing contrast. Garnish each bowl with extra grated Parmesan and freshly cracked black pepper, or a drizzle of good olive oil for sheen. For a heartier meal, offer roasted vegetables or a side of sautéed greens — they pair nicely with the creamy broth.

Cultural Background

This style of soup sits at the crossroads of Italian-American home cooking and classic comfort traditions. Small-pasta-in-broth dishes are common throughout Italy, where shapes like ditalini, acini di pepe, or orzo are used to create brothy, quick family meals. In the United States these bowls often evolve into creamier versions, with cheese and cream added as a luxurious finish, reflecting a desire for heartiness and simplicity that suits cold-weather cooking.

Seasonal Adaptations

In winter, add hearty greens like chopped kale or Swiss chard in the last 3 minutes of cooking for color and nutrition. In late summer, swap parsley for torn fresh basil and use a lighter touch of cream for a brighter bowl. For fall, stir in roasted squash cubes for sweetness and texture — they play beautifully against the savory Parmesan finish.

Meal Prep Tips

For weekly lunches, make the base without pasta and portion into microwave-safe containers. Cook small batches of ditalini and portion separately; when ready to eat, combine warmed base with cooked pasta and microwave or simmer briefly. This keeps pasta texture true and prevents a mushy midday lunch. Use reusable containers sized for a single serving to make reheating fast and even.

Put a pot on the stove, and within an hour you’ll have something nourishing that feels like more effort than it is — that’s the beauty of this recipe. Share it, tweak it, and make it your favorite cold-night ritual.