Name: Hearty Creamy Ditalini Soup for Chilly Nights Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 small yellow onion (diced); 2 medium carrots (peeled and diced); 2 celery stalks (diced); 3 cloves garlic (minced); 4 cups chicken broth (low sodium preferred); 2 medium potatoes (peeled and diced); 2 cups cooked shredded chicken (rotisserie or leftover works great); 1½ cups ditalini pasta; 1 cup heavy cream (or half-and-half for lighter option); Salt and black pepper (to taste); 2 tablespoons fresh parsley (chopped); ½ teaspoon dried thyme (optional)

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Why You’ll Love This Hearty Creamy Ditalini Soup

Quick and easy: Minimal prep with a cooking time under 40 minutes.
Comforting: The creamy base and hearty ingredients make this ideal for fall or winter nights.
Nutritious: Loaded with veggies, protein, and balanced carbs.
Customizable: Easily adjust the ingredients based on your preferences or dietary needs.
Perfect for leftovers: This soup stores well and tastes even better the next day.

Ingredients You’ll Need

Here’s a simple breakdown of what goes into this comforting ditalini soup:

Ditalini pasta – The star ingredient! Small, tube-shaped pasta that holds the creamy broth perfectly.
Cooked shredded chicken – Great use for leftover rotisserie chicken or cooked breasts.
Carrots, celery & potatoes – The trio of vegetables that brings texture and flavor.
Onion & garlic – Flavor base for sautéing.
Chicken broth – For depth and heartiness.
Heavy cream or half-and-half – To create that luscious creamy texture.
Butter & olive oil – Used for sautéing and building a rich flavor base.
Fresh herbs – Parsley and thyme (optional) add a fragrant, fresh finish.
Salt & pepper – To season to perfection.

Hearty Creamy Ditalini Soup for Chilly Nights Recipe

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How to Make Hearty Creamy Ditalini Soup

Step 1: Sauté Aromatics

In a large pot, heat butter and olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and cook for another minute.

Step 2: Add Broth & Veggies

Pour in chicken broth and bring to a simmer. Add diced potatoes and cook for 10 minutes until tender.

Step 3: Add Chicken and Pasta

Stir in the cooked shredded chicken and ditalini pasta. Simmer for 10–12 minutes until the pasta is al dente.

Step 4: Cream It Up

Lower the heat and slowly add heavy cream while stirring. Let it heat through but don’t let it boil to avoid curdling.

Step 5: Season and Serve

Season with salt, pepper, and fresh herbs to taste. Serve hot with crusty bread or a side salad.

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Tips for Success

Cook pasta separately if you’re making it ahead or storing it. This prevents the pasta from absorbing too much broth and becoming mushy.
Use rotisserie chicken for a time-saving hack.
Add greens like spinach or kale toward the end of cooking for extra nutrients.

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Make it vegetarian by using vegetable broth and skipping the chicken. Add mushrooms or chickpeas for added depth.

What to Serve With It

This soup pairs well with:

Garlic bread or sourdough toast
A fresh green salad
Grilled cheese sandwiches
Roasted vegetables for a heartier meal

Storing and Reheating

Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days.
Freezing: To freeze, skip the pasta and cream until you reheat. Store for up to 2 months.
Reheat gently over low-medium heat to keep the creamy texture smooth.

15 Frequently Asked Questions (FAQs)

Can I make this soup ahead of time?
Yes! It tastes even better the next day. Just store it without the pasta and cream if freezing.
Can I use a different pasta?
Absolutely. Macaroni, small shells, or orzo work well too.
Can I make this dairy-free?
Yes, use coconut cream or a plant-based milk alternative, though the flavor will differ slightly.
What if I don’t have chicken?
You can use turkey or even canned beans for a vegetarian option.
Can I use raw chicken instead of cooked?
Yes, dice and sauté it with the vegetables, ensuring it’s fully cooked before adding broth.
How do I prevent the cream from curdling?
Add it at the end and do not let the soup boil after adding cream.
Is this soup gluten-free?
Not as-is. Use gluten-free pasta and confirm that your broth and cream are also gluten-free.
Can I use milk instead of heavy cream?
Yes, but the soup will be less rich. Whole milk is preferable for better texture.
Can I add cheese?
Definitely! Parmesan or cheddar stirred in at the end adds more flavor.
How spicy is this soup?
It’s mild. You can spice it up with red pepper flakes or cayenne.
What herbs go well with this soup?
Fresh parsley, thyme, basil, or rosemary all pair wonderfully.
Can I use frozen vegetables?
Yes! Frozen mixed veggies are a quick and easy substitute.
Can I use canned soup as a base?
You can, but making it fresh gives the best flavor and nutrition.
Is this soup kid-friendly?
Very! The creamy texture and soft pasta make it great for kids.
How can I make it thicker?
Simmer a bit longer, mash some of the potatoes, or stir in a cornstarch slurry.

Final Thoughts

When the cold sets in, nothing hits the spot quite like a bowl of Hearty Creamy Ditalini Soup. Whether you’re making it for your family, meal prepping for the week, or sharing it at a potluck, this recipe delivers big flavor and comforting goodness.

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Hearty Creamy Ditalini Soup for Chilly Nights Recipe

There’s no better way to warm up a chilly evening than with this bowl of Hearty Creamy Ditalini Soup. It's rich, velvety, and brimming with comforting flavors — from tender ditalini pasta and juicy shredded chicken to soft potatoes, carrots, and a fragrant blend of herbs. Every spoonful delivers a creamy, soul-satisfying experience that feels like a warm hug. It’s the perfect recipe to enjoy with the family or prep ahead for a cozy, nourishing meal all week long. Quick, easy, and irresistibly delicious — this is your go-to soup for the colder months.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Dish, Soup

Cuisine American Comfort Food

Servings 6 Servings

Calories 390 kcal

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small yellow onion diced
2 medium carrots peeled and diced
2 celery stalks diced
3 cloves garlic minced
4 cups chicken broth low sodium preferred
2 medium potatoes peeled and diced
2 cups cooked shredded chicken rotisserie or leftover works great
1½ cups ditalini pasta
1 cup heavy cream or half-and-half for lighter option
Salt and black pepper to taste
2 tablespoons fresh parsley chopped
½ teaspoon dried thyme optional

Instructions

Step 1: Sauté the Base

In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onions, carrots, and celery. Cook for about 5–6 minutes until they begin to soften. Stir in minced garlic and sauté for another 1 minute.

Step 2: Add Broth and Potatoes

Pour in the chicken broth and add the diced potatoes. Bring the mixture to a simmer and cook for about 10 minutes, or until the potatoes are fork-tender.

Step 3: Add Chicken and Pasta

Stir in the shredded cooked chicken and ditalini pasta. Continue to simmer for another 10–12 minutes, or until the pasta is al dente.

Step 4: Make It Creamy

Reduce the heat to low. Slowly stir in the heavy cream, allowing it to warm through gently (do not boil). Add salt and pepper to taste, and sprinkle in fresh parsley and thyme if using.