Creamy Macaroni and Spinach Soup
This comforting and creamy macaroni and spinach soup is a perfect dish for chilly evenings. It combines the richness of cream with tender macaroni and the nutritious benefits of fresh spinach, resulting in a deliciously satisfying soup.
Equipment
- 1 large soup pot
- 1 stirring spoon
- 1 measuring cups and spoons
- 1 ladle
- 1 bowl for serving
Ingredients
- 1 cup elbow macaroni
- 4 cups vegetable broth
- 1 cup heavy cream For a lighter version, substitute with half-and-half or milk.
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg Optional.
- Grated Parmesan cheese For serving, optional.
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the vegetable broth and bring to a gentle boil.
- Once boiling, add the elbow macaroni and cook for about 8-10 minutes or until al dente, stirring occasionally.
- Reduce heat to low and stir in the heavy cream, chopped spinach, salt, black pepper, and nutmeg if using. Cook for another 2-3 minutes until the spinach has wilted.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
For a lighter version, you can substitute heavy cream with half-and-half or milk.
Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.
Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove.