Creamy Pasta Soup

Alright, flavor adventurers! Buckle up because I’m about to drop a bomb of deliciousness on you! I’m talking about Creamy Pasta Soup – and not just any Creamy Pasta Soup. I’m talking about the kind that’ll make you wanna do a little salsa dance in your kitchen, the kind that’ll have everyone asking for seconds (and thirds!), and the kind that’s so darn good, it’ll become your new signature dish. Trust me, once you taste this, you’ll understand why I’m so obsessed.

I remember the exact moment I realized this Creamy Pasta Soup recipe was gold. I was testing different tomato bases, trying to find that perfect balance of sweet and tangy. The first few attempts? Total flops. Way too acidic, way too bland. But then, BAM! I added a touch of smoked paprika and a swirl of heavy cream. Suddenly, the flavors EXPLODED.

That’s when I knew I had something special with this Creamy Pasta Soup. My neighbor, Maria, was my first taste-tester. Her eyes widened, she let out this little “mmm,” and then she said, “Quinn, this tastes like a hug from a Cuban grandma!” And that, my friends, is exactly what I was going for.

This Creamy Pasta Soup is everything Cuba Queen is about: bold, comforting, and packed with soul. I’ve tweaked it and perfected it over countless kitchen adventures, and now I’m bursting to share the magic with you. So, ditch the boring dinners and get ready to unleash some serious flavor! Let’s make some Creamy Pasta Soup that’ll blow your mind!

Ingredients for Your Creamy Pasta Soup

The key to an unforgettable meal is quality ingredients. Below is everything you’ll need!

• 1 pound pasta (shells, ditalini, or rotini work great)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 4 cups chicken broth (vegetable broth for vegetarian Creamy Pasta Soup)
• 1 teaspoon smoked paprika (the secret weapon!)
• ½ teaspoon dried oregano
• Salt and pepper to taste
• 1 cup heavy cream (or cashew cream for a dairy-free option)
• Fresh basil, chopped (for garnish)

The secret to epic Creamy Pasta Soup is the smoked paprika. It adds a depth of flavor that’s seriously addictive. You’ll find the best crushed tomatoes for this Creamy Pasta Soup at your local Italian market, but the canned ones from the grocery store work fine too.

Splurge on the fresh basil – trust me, it makes a HUGE difference. This Creamy Pasta Soup ingredient list is SHORT but mighty! For a budget-friendly alternative to heavy cream, try using half-and-half, but be aware that it won’t be quite as rich and creamy.

Here’s the Creamy Pasta Soup game-changer that will blow your mind: a pinch of red pepper flakes. Don’t be shy! You can store any unused crushed tomatoes in an airtight container in the fridge for up to a week.

Step-by-Step Instructions for Creamy Pasta Soup

Follow these easy steps, and you’ll have a restaurant-worthy Creamy Pasta Soup in no time! Don’t be intimidated – it’s simpler than you think!

1. Cook the pasta according to package directions. Drain and set aside. Don’t stress – your Creamy Pasta Soup is going to be incredible!
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Here’s where most people mess up their Creamy Pasta Soup – but not you! Don’t let the garlic burn!
3. Stir in the crushed tomatoes, chicken broth (or vegetable broth), smoked paprika, and oregano. Season with salt and pepper to taste. Pro tip for Creamy Pasta Soup perfection: always taste as you go and adjust seasonings accordingly.
4. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld. In my kitchen, this Creamy Pasta Soup takes exactly 15 minutes to reach flavor nirvana.
5. Reduce the heat to low and stir in the heavy cream (or cashew cream). Heat through, but don’t boil. Your Creamy Pasta Soup should look rich, vibrant, and oh-so-inviting.
6. Add the cooked pasta to the pot and stir to combine. This is where your Creamy Pasta Soup transforms into pure magic.
7. Ladle into bowls and garnish with fresh basil. While your Creamy Pasta Soup is working its magic, grab your camera – this is Instagram gold! The aroma alone is worth a photo!

Presentation is Everything

Presentation is EVERYTHING when it comes to making a dish memorable! I mean, you could just throw this Creamy Pasta Soup in a bowl, but where’s the fun in that? This Creamy Pasta Soup absolutely slays at dinner parties!

For maximum impact, serve this Creamy Pasta Soup in rustic bowls, topped with a generous sprinkle of fresh basil and a drizzle of olive oil. People absolutely lose their minds when I serve this Creamy Pasta Soup at a cozy brunch with crusty bread for dipping.

Bold pairing suggestions? Grilled cheese sandwiches are a classic, but for a real flavor explosion, try it with a crispy Cuban sandwich. This Creamy Pasta Soup is perfect for a chilly weeknight dinner or a casual get-together with friends.

For an Instagram-worthy plating technique, swirl a little extra heavy cream on top and create a basil chiffonade. Leftovers? Transform them into Creamy Pasta Soup bake by adding some cheese and baking until bubbly. I’ve even made mini Creamy Pasta Soup pizzas using leftover soup and puff pastry.

For a seasonal twist, add roasted butternut squash in the fall or fresh corn in the summer. Trust me, these little tweaks will take your Creamy Pasta Soup game to the next level.

Creamy Pasta Soup – FAQs

Here are some frequently asked questions to help you create the perfect bowl of Creamy Pasta Soup.

1. Can I make this Creamy Pasta Soup spicier?

   Abso-freakin-lutely! Add a pinch of red pepper flakes or a dash of your favorite hot sauce. I’ve even thrown in a chopped jalapeño for an extra kick.

2. What if I don’t have smoked paprika for my Creamy Pasta Soup?

   Regular paprika will work in a pinch, but it won’t have the same depth of flavor. If you have some chipotle powder on hand, a tiny pinch of that can add a similar smoky element.

3. Can I use different types of pasta in this Creamy Pasta Soup?

   Definitely! I love using ditalini or shells, but any small pasta shape will work. Just make sure to adjust the cooking time accordingly.

4. How do I make this Creamy Pasta Soup vegetarian or vegan?

   Super easy! Just swap out the chicken broth for vegetable broth and use cashew cream or another plant-based cream alternative instead of heavy cream.

5. How do I know when my Creamy Pasta Soup is perfectly done?

   The soup should be creamy and the pasta should be cooked through but still slightly firm. The flavors should be well-melded, and you should be able to taste the smoked paprika and oregano.

6. Can I make this Creamy Pasta Soup ahead of time?

   Yep! The flavors actually develop even more as it sits. Just be aware that the pasta may absorb some of the liquid, so you might need to add a little extra broth when reheating.

7. What if my Creamy Pasta Soup is too thick?

   No worries! Just add a little more broth until it reaches your desired consistency.

8. My Creamy Pasta Soup is too acidic – what do I do?

   Add a pinch of sugar, like 1/4 tsp at a time, stirring and tasting until it balances out. Or, add a small splash of cream!

Conclusion – The Magic of Creamy Pasta Soup

This Creamy Pasta Soup recipe is more than just a meal; it’s a celebration of flavor, a hug in a bowl, and a testament to the power of simple ingredients. It embodies everything Cuba Queen stands for: bold flavors, comforting textures, and a whole lotta love. This chicken creamy pasta soup is good for anyone!

My Creamy Pasta Soup Power Tips:

• Smoked paprika is non-negotiable! It’s the key to that signature smoky flavor.
• Don’t overcook the pasta! Nobody likes mushy pasta.
• Taste and adjust! Seasoning is everything.

Here are a few Creamy Pasta Soup variations I’ve created and loved:

• Spicy Chorizo Creamy Pasta Soup: Add crumbled chorizo for a fiery kick.
• Creamy Tomato Pasta Soup with Spinach and Artichokes: Stir in fresh spinach and quartered artichoke hearts for a veggie boost.
• Lemon Herb Creamy Pasta Soup: Add a squeeze of lemon juice and a sprinkle of fresh herbs like parsley and dill for a bright, summery flavor.

The Spicy Chorizo Creamy Pasta Soup version always gets the biggest reactions – people go CRAZY for it! I am sure that this vegetarian creamy pasta soup is very good as well. I have full confidence that you can make this your signature dish and create unforgettable memories around the table. So, go forth, flavor adventurers, and create your own Creamy Pasta Soup masterpiece! Don’t forget to share your results – I can’t wait to see what you create! You must try this easy creamy pasta soup!

For more bold flavor adventures, check out this Creamy Tomato Basil Pasta Soup! This Creamy Pasta Soup reminds me of another flavor explosion that I know you will enjoy, check out the recipe for Creamy Reuben Soup here.

Did you know you can cook pasta in the instant pot! Check out this facebook post for a Vegan creamy tomato pasta soup with high protein! If this Creamy Pasta Soup rocks your world, you NEED to try Creamy Cajun Chicken Pasta.

Have you ever had pasta mess up your soup? Check out what this person did! Adding pasta ruins my soup? : r/soup. Finally, for more bold flavor adventures, check out this Creamy Butternut Squash Pasta! And that’s a wrap – get cooking!

Creamy Pasta Soup

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This Creamy Pasta Soup is a comforting and flavorful dish, perfect for a chilly day. It’s quick to make and packed with tender pasta, creamy broth, and your favorite vegetables.

• Author: Quinn
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup vegetable broth
• 1 cup small pasta (such as ditalini or small shells)
• 1 cup chopped vegetables (such as carrots, celery, and zucchini)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
2. Pour in the chicken broth and vegetable broth. Bring to a boil.
3. Add the pasta and chopped vegetables. Reduce heat and simmer until the pasta is cooked through and the vegetables are tender, about 8-10 minutes.
4. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
5. Heat through, but do not boil.
6. Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, use homemade chicken broth. You can also add cooked chicken or sausage to the soup for extra protein.