Cheesy Ditalini Soup

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I have seen this Cheesy Ditalini Soup recipe going around social media and I thought this would be a great recipe to adapt to the PKU diet. Luckily, I already had my Aproten Ditalini pasta lying around, so I didn’t need to place a new food order in. I feel like you could also use any other small sized pasta shape for this recipe as well, so make do with what you have on hand. 

While this is supposed to be a soup, it’s really more of a creamy pasta dish. You can always up the amount of veggie broth to make it more of a true soup. I’m really not a big soup fan, so the fact that its more creamy actually appeals to me more. 

The only prep needed for this recipe is to mince your garlic. But there are two easy ways to avoid this step: 1) use minced garlic from a jar, or 2) just use a garlic press. But really this recipe is a one pot type of meal. For ingredients, I used Follow Your Heart parmesan shreds and for cream I used heavy cream, however, if you can find Rich’s Richwhip that’s an even better option phe-wise. I also set aside a little parmesan just to garnish with on top. I also use a little bit of parsley to garnish as well.

I was able to use the leftovers of this dish as my work lunches. So if you have access to a microwave at work, I recommend this as a lunch option. Let me know what you guys think of this recipe!

Ingredients:

¾ cups Aproten Ditalini pasta

2 tbsp butter

2-3 tsp minced garlic

2 cups vegetable broth

¼ cup Follow Your Heart shredded parmesan

¼ cup heavy cream or Rich’s Richwhip

Parsley to garnish (optional)

Salt and pepper (to taste)


Servings per recipe: 4 

Serving size: ½ cup 

Phe per recipe: 35mg*

*calculated using heavy cream, not Rich’s


Directions:

  1. In a medium sized pot, melt the butter over medium heat, then add the garlic and sauté for 30 seconds (until fragrant).

  2. Add broth, then bring to a boil.

  3. Add pasta and let cook for 8-10 minutes or until soft. Stir frequently to prevent sticking. 

  4. Add salt and pepper. Stir in the parmesan (leave some to the side to garnish on top) and heavy cream.

  5. Garnish with parsley and remaining parmesan. Serve and enjoy!

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