Creamy Shell Soup
Indulge in the ultimate comfort food with this Creamy Shell Soup, a velvety blend of tender pasta shells, hearty vegetables, and a rich, creamy broth. This soul-warming recipe combines aromatic garlic, onions, carrots, and celery with a luscious base of chicken broth, heavy cream, and milk, delivering a perfectly balanced flavor that’s sure to please. A touch of dried thyme and a bay leaf infuse the soup with depth, while Parmesan cheese and fresh parsley make for an optional but irresistible garnish. Perfect for busy weeknights with a prep and cook time of just 50 minutes, this simple yet luxurious soup serves six and is ideal for cozy family dinners. Whether you’re craving a satisfying bowl of creamy pasta soup or searching for a new twist on classic comfort food, this recipe is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups medium pasta shells
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (optional for garnish)
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Cook the pasta shells in a large pot of salted, boiling water according to the package directions until just al dente. Drain, rinse with cold water to stop the cooking process, and set aside.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring continuously to avoid lumps. Add the bay leaf and dried thyme. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing it to slightly thicken and for the flavors to meld.
Stir in the heavy cream and milk, then season with salt and black pepper. Reduce the heat to low, ensuring the soup does not boil, and let it simmer for 5 more minutes.
Add the cooked pasta shells to the soup and stir to combine. Let the soup heat through for 2-3 minutes.
Remove the bay leaf before serving. Ladle the soup into bowls and, if desired, garnish with grated Parmesan cheese and fresh parsley.
Serve warm and enjoy your cozy, creamy shell soup!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.6 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
