Name: Hearty Creamy Ditalini Soup for Chilly Nights
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 lb boneless, skinless chicken breast or thighs, diced; 6 cups chicken broth; 1 cup ditalini pasta; 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; Salt and black pepper, to taste; Fresh parsley or basil, chopped, for garnish

When the temperatures dip and the wind whispers against the windows, there’s one thing I always crave: a bowl of something warm, hearty, and full of comfort. That’s exactly what this Hearty Creamy Ditalini Soup for Chilly Nights delivers. It’s the kind of soup that hugs you from the inside out, with a rich, creamy broth, chunks of tender chicken, soft carrots, and pasta that soaks up every drop of flavor. It’s not just filling—it’s the kind of dish that brings people together around the table without fuss.

I first made this soup on a whim during a surprise snow day, rummaging through the pantry and piecing together what I had on hand. What resulted was this velvety, soul-warming soup that now finds its way into my regular winter rotation. Ditalini pasta is the unsung hero here—just the right size to mingle with the carrots, herbs, and chicken, creating spoonfuls of perfect balance. Whether you’re snowed in or just longing for a taste of home, this recipe hits all the right notes.

Why You’ll Love This Hearty Creamy Ditalini Soup

This soup isn’t just a meal—it’s a comforting experience in a bowl. You’ll love how:

It’s deeply satisfying thanks to the creamy texture and hearty ingredients.
It’s quick and easy to pull together with everyday kitchen staples.
It’s a one-pot wonder, which means fewer dishes and more flavor.
It stores well, making it perfect for meal prep or next-day lunches.
It’s customizable, so you can make it your own with just a few tweaks.

What Kind of Ditalini Should I Use?

Ditalini is a short, tube-shaped pasta that’s ideal for soups—it’s small enough to fit perfectly on a spoon but sturdy enough to hold its shape in a creamy broth. When picking ditalini, I usually go for regular semolina-based varieties. They cook evenly and absorb the soup’s flavor beautifully.

If you want to elevate the nutrition a bit, whole wheat ditalini is a great alternative. It adds a slightly nuttier taste and a bit more fiber, without changing the texture too much. For anyone who’s gluten-free, there are several solid rice- or corn-based options out there, just be sure to cook them separately and stir them in at the end to avoid over-thickening the broth.

Options for Substitutions

Life happens—sometimes we don’t have every ingredient on hand. Luckily, this soup is flexible and forgiving:

No ditalini? Try orzo, small shells, elbow macaroni, or even pearl couscous.
Out of chicken? Shredded rotisserie chicken, leftover turkey, or even browned Italian sausage work well.
No cream? A splash of whole milk with a pat of butter, or a mix of Greek yogurt and broth, can mimic the richness.
Dairy-free option? Use canned coconut milk or a rich oat milk, and add a spoonful of nutritional yeast for that “creamy” vibe.
Vegetarian twist? Omit the meat entirely and load up with chickpeas or cannellini beans. A bit of vegetable bouillon deepens the flavor.

No matter the adjustments, the spirit of the soup remains the same—warm, comforting, and deeply satisfying.

Ingredients for This Hearty Creamy Ditalini Soup

Each ingredient in this soup plays a specific role in building layers of flavor and comfort. Here’s a closer look at what makes this dish truly shine:

Ditalini Pasta: The perfect bite-sized pasta that nestles into the creamy broth and adds satisfying texture to every spoonful.
Chicken Breast or Thighs: Tender, juicy pieces of chicken bring protein and heartiness to the soup. Thighs offer a richer flavor, while breasts keep things lean.
Carrots: Their natural sweetness balances the savory broth and adds a pop of color and texture.
Celery: Classic in any soup base, celery adds aromatic depth and a gentle crunch.
Yellow Onion: This aromatic staple is sautéed to form the flavorful foundation of the soup.
Garlic: A few cloves go a long way, infusing the broth with warmth and aroma.
Chicken Broth: The soul of the soup—use a high-quality broth for the best flavor, homemade or store-bought.
Heavy Cream: Creates that velvety, rich base that transforms this from simple soup into pure comfort food.
Butter: Used for sautéing and to add richness; it enhances the creaminess without overpowering.
Olive Oil: Helps with sautéing and adds a smooth, subtle fruity undertone.
Parmesan Cheese: Freshly grated, it adds depth, umami, and a salty finish that ties everything together.
Fresh Basil or Parsley: A sprinkle at the end brightens the whole bowl and adds a fresh, herbal lift.
Salt & Black Pepper: Seasoning is key. These essential flavor builders bring balance and warmth.

Step 1: Sauté the Aromatics

Start by heating a large soup pot over medium heat. Add a tablespoon each of olive oil and butter. Once melted, toss in your diced onion, carrots, and celery. Sauté until the vegetables begin to soften and the onion becomes translucent—about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Chicken

Add your diced chicken to the pot. Season with a pinch of salt and pepper. Stir occasionally, allowing the chicken to brown lightly on the outside while soaking up the flavors from the veggies. Don’t worry about cooking it through yet—it will finish in the broth.

Step 3: Add Broth and Simmer

Pour in the chicken broth, scraping up any flavorful bits stuck to the bottom of the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes. This gives the flavors time to develop and the chicken to fully cook through.

Step 4: Stir in the Pasta

Add the ditalini pasta directly into the simmering soup. Stir occasionally to prevent sticking. Let it cook uncovered for about 8–10 minutes, or until the pasta is tender but not mushy. Keep an eye on the liquid level—it may thicken slightly as the pasta cooks.

Step 5: Make It Creamy

Once the pasta is tender, lower the heat and stir in the heavy cream. Let the soup simmer for a few more minutes until it reaches your desired creaminess. If it becomes too thick, simply add a splash more broth or water to loosen it.

Step 6: Add Cheese and Herbs

Turn off the heat and stir in a generous handful of freshly grated Parmesan. Taste and adjust seasoning with more salt and black pepper if needed. Garnish with chopped parsley or torn basil leaves for a burst of freshness.

Step 7: Serve and Enjoy

Ladle the soup into warm bowls and top with an extra sprinkle of cheese and herbs. Serve with crusty bread for the ultimate cozy night in.

How Long to Cook the Hearty Creamy Ditalini Soup

This soup comes together quicker than you might think, making it perfect even on a busy weekday evening. Here’s a general timeline:

Sautéing the aromatics and chicken: 10–12 minutes
Simmering the broth and chicken: 15–20 minutes
Cooking the pasta: 8–10 minutes
Finishing with cream and cheese: 5 minutes

Total time: about 40–45 minutes from start to finish. If you’re using pre-cooked or rotisserie chicken, you can easily shave 10 minutes off that.

Tips for Perfect Hearty Creamy Ditalini Soup

Cook pasta in the broth for maximum flavor—but watch it carefully. Overcooked ditalini can turn too soft.
Stir frequently after adding pasta and cream to prevent sticking and clumping.
Add cream slowly on low heat to prevent curdling and maintain a smooth consistency.
Taste and adjust seasoning at the end. The Parmesan adds salt, so wait until after it’s added to do a final seasoning check.
Use freshly grated Parmesan rather than pre-shredded—it melts better and adds richer flavor.
Let the soup rest a few minutes before serving; it thickens slightly and gives the flavors time to settle.
For extra depth, a splash of white wine right after sautéing the veggies can add a subtle zing.
Double the batch—this soup is even better the next day and freezes beautifully!

Watch Out for These Mistakes While Cooking

Even a simple soup like this has its pitfalls if you’re not careful. Here are a few things to watch for:

Overcooking the pasta: Ditalini cooks quickly and keeps cooking in the hot soup. Pull it off the heat just as it turns al dente.
Adding cream at a boil: High heat can cause cream to separate. Always lower the heat before stirring it in.
Under-seasoning: Creamy soups need salt to bring out their flavor. Taste after adding Parmesan and adjust accordingly.
Using low-quality broth: The broth is the soul of this soup. If it’s bland, the whole dish will be flat. Choose a flavorful stock or enhance a mild one with bouillon or herbs.
Skipping the aromatics: Onion, garlic, celery, and carrot form the backbone of the soup’s depth. Don’t rush through this step.
Cooking all the pasta at once if storing: If you plan to freeze or store a portion, cook the pasta separately and add just before serving to avoid mushiness.

What to Serve With Hearty Creamy Ditalini Soup?

Crusty Artisan Bread

Perfect for dipping into the creamy broth—especially sourdough or a chewy baguette.

Garlic Breadsticks

Buttery, crispy, and just garlicky enough to stand up to the rich soup.

Simple Arugula Salad

Something peppery and light like arugula with lemon vinaigrette cuts through the creaminess.

Grilled Cheese Sandwich

Make it gourmet with sharp cheddar and sourdough. It’s a classic pairing that always hits the spot.

Parmesan Crisps

Crunchy and salty, they make a great topping or side for a textural contrast.

A Glass of White Wine

Try a chilled Pinot Grigio or Chardonnay—it balances the creaminess beautifully.

Roasted Brussels Sprouts

A slightly charred veggie side adds earthiness and depth to the meal.

Storage Instructions

This soup stores beautifully, making it perfect for leftovers or make-ahead meals. Here’s how to keep it fresh and delicious:

Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. The pasta may absorb some of the broth as it sits, so add a splash of water or broth when reheating to loosen it up.
Freezer: If you plan to freeze the soup, omit the pasta and add it fresh when reheating. Frozen ditalini tends to turn mushy. The soup base (with chicken and veggies) can be frozen for up to 3 months in a freezer-safe container.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Avoid high heat to keep the cream from separating. If it thickens too much, add more broth or water to reach your desired consistency.

Estimated Nutrition (Per Serving – Approximate)

This breakdown is based on a 1½ cup serving and assumes full-fat cream and Parmesan:

Calories: 420
Protein: 28g
Fat: 21g
Saturated Fat: 10g
Carbohydrates: 30g
Fiber: 3g
Sugar: 4g
Sodium: 750mg
Calcium: 15% DV
Iron: 10% DV

Note: This is a rough estimate and will vary depending on exact brands and substitutions used.

Frequently Asked Questions

What can I use instead of heavy cream?

You can substitute with half-and-half, whole milk with a bit of butter, or for a dairy-free option, try full-fat coconut milk or a creamy oat milk.

Can I make this soup vegetarian?

Absolutely. Skip the chicken and use vegetable broth instead of chicken broth. Add white beans or chickpeas for protein and heartiness.

Will the pasta get mushy if stored?

It can, especially if left in the soup for more than a day. To avoid this, cook and store the pasta separately and mix it in when reheating.

Can I use pre-cooked or rotisserie chicken?

Yes, it’s a great time-saver. Just stir it in during the last few minutes of simmering so it heats through without drying out.

Is this soup gluten-free?

Not as written, but you can easily make it gluten-free by using a gluten-free pasta and ensuring your broth is certified gluten-free.

Can I freeze the leftovers?

Yes, but freeze the soup without the pasta for best results. Add freshly cooked pasta when you’re ready to reheat and serve.

How do I thicken the soup more?

Let it simmer uncovered for a few minutes longer or stir in a small slurry of cornstarch and cold water for extra body.

Can I make it in a slow cooker?

Yes—sauté the aromatics first, then add everything except the pasta and cream to the slow cooker. Cook on low for 6 hours. Add the pasta and cream during the last 30 minutes.

Conclusion

Hearty Creamy Ditalini Soup for Chilly Nights is the kind of recipe that turns ordinary evenings into cozy memories. It’s a dish that comes together with humble ingredients but delivers rich, satisfying flavor in every spoonful. Whether you’re cooking for family, prepping meals for the week, or just in need of a little food comfort, this soup is here for you. Warm, creamy, and endlessly customizable, it’s one you’ll reach for again and again.