Brothy Parmesan Spaghettio Soup
There’s something really nostalgic about this soup—it’s simple, brothy, and full of that parmesan-tomato flavour that somehow always hits the spot. It feels like a grown-up version of Spaghettios in the best way: buttery, savoury, and comforting without being heavy. With just a few fresh ingredients and some pantry staples, it comes together in one pot while the pasta cooks right in the broth, soaking up all that flavour as the parmesan rind melts in and gives the whole thing a rich, rounded finish.
It’s cozy, satisfying, and comes together in about half an hour—the kind of soup that feels effortless to make but tastes like it simmered all afternoon.
If you’re looking for more cozy Soups that Don’t Suck you can check them out here!
Why You’ll Love this Recipe:
- Cozy and nostalgic: Like a grown-up version of Spaghettios, but with even tastier ingredients and so much flavour.
- Simple ingredients: You only need a handful of fresh ingredients and some pantry staples to bring this dish together.
- Quick and easy: Comfort food you can pull together in 30 minutes—no long simmering required.
- Customizable texture: Add more broth for a lighter soup or let it reduce for a richer, thicker bowl.
- Family-friendly: Kid-approved, adult-loved, and the perfect cozy meal for any night of the week.
Ingredients for Brothy Parmesan Spaghettio Soup:
Olive oil + butter: A mix of both gives the base a rich, rounded flavour and helps the onions cook gently without browning too fast.
Onion: Just half is enough to add sweetness and depth. Finely chop it so it melts right into the broth.
Garlic: Three minced cloves bring that savoury balance—add them after the onion so they don’t burn.
Tomato paste: The key to that deep, slow-cooked flavour. Let it cook for a couple of minutes until it darkens in colour—it makes all the difference.
Crushed red pepper flakes: Add a gentle kick. You can always use less (or more) depending on your spice level.
Oregano: A classic, comforting note that ties everything together. Dried works perfectly here.
Salt: Start with a teaspoon, then taste and adjust once the soup has simmered.
Broth: Use 4 cups to start, then add up to 2 more if you prefer a brothier soup. Chicken, veggie, or bone broth all work great.
Parmesan rind: A little secret ingredient that adds depth and savoury richness as it simmers—don’t skip it. You can cut it off your parmesan wedge or ask your grocery store’s cheesemonger if they sell them separately.
Anelli siciliani: Those tiny ring-shaped pasta pieces make every bite perfectly spoonable and nostalgic, but any small pasta works in a pinch.
Lemon: A small squeeze at the end brightens everything up and balances the richness, but is totally optional.
Garnish: Grated parmesan, fresh basil, and cracked black pepper take it from cozy to restaurant-worthy.
Prep for Brothy Parmesan Spaghettio Soup:
This recipe is super simple, there’s not much to prep at all!
- Chop the onion + mince the garlic.
- Measure out your spices into a small bowl so that they’re ready to go.
How to Make Brothy Parmesan Spaghettio Soup:
Step One:
In a large pot over medium-low heat, melt 2 tbsp olive oil and 2 tbsp butter. Add the finely chopped onion and sauté for 3–4 minutes, until softened but not browned.
Step Two:
Add the garlic and cook for 1 minute, stirring often.
Step Three:
Stir in the tomato paste and cook for 2–3 minutes, until it’s fully incorporated and deepens in colour, watching carefully so that it doesn’t burn.
Step Four:
Add the seasonings—red pepper flakes, oregano, salt—and stir for another minute to bloom the flavours.
Step Five:
Pour in the broth, increasing the heat to bring it to a gentle boil. Once bubbling, reduce the heat to low and add a parmesan rind and the pasta. This type of pasta takes about 15-20 minutes to cook on this lower heat. As the pasta cooks, it will release starch and naturally thicken the soup. If you prefer a brothier soup, add more broth to reach your desired consistency.
Step Six:
Once the pasta is tender, remove the parmesan rind and taste to adjust the seasonings. I like a squeeze of lemon juice to help balance the flavours, and you may want to add a bit more salt or pepper to finish.
Step Seven:
Serve immediately with some grated parmesan, and you can also top with fresh basil and a crack of black pepper, if desired.
Substitutions for Brothy Parmesan Spaghettio Soup:
Butter/olive oil: You can use all butter or all olive oil if you prefer to stick with just one.
Onion: I used half a yellow onion, but a large shallot would definitely work here too.
Garlic: Freshly minced is best, but a few teaspoons of jarred minced garlic will still add great flavour.
Tomato paste: If you’re out, you can use ½ cup of tomato sauce, strained tomatoes, or crushed tomatoes instead—just let it cook down a few extra minutes so it thickens and deepens in flavour.
Seasonings: Feel free to play around and swap in what you like—try Italian seasoning, thyme, or a pinch of smoked paprika for something different. Leave out the red pepper flakes for a milder flavour.
Broth: Use chicken, veggie, or bone broth—whatever you have on hand. Veggie keeps it lighter, bone broth adds richness and protein.
Pasta: Anelli siciliani gives that nostalgic Spaghettio feel, but any small pasta like ditalini, elbows, or small shells works perfectly.
Parmesan rind: If you don’t have one, stir in a few tablespoons of grated parmesan instead for a similar salty depth.
Lemon: Optional but recommended. If you don’t have lemon, a small splash of white wine vinegar adds a similar brightness.
How to Store Brothy Parmesan Spaghettio Soup:
Fridge: Let the soup cool completely, then store in an airtight container for up to 4 days. The pasta will continue to absorb liquid as it sits, so you may want to add a splash of broth or water when reheating.
Freezer: Because of the pasta, this soup doesn’t freeze perfectly—the noodles can get mushy once thawed. If you plan to freeze it, make the soup without the pasta, then cook and add fresh pasta when reheating.
Reheat: Warm gently on the stove over medium heat, stirring often, until heated through. Add extra broth or water as needed to loosen it back up.
This is truly the coziest, most nostalgic dish. Tag me on social if you try it out, @britacooks xx
Brothy Parmesan Spaghettio Soup
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- ½ onion finely chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- ½ tsp crushed red pepper flakes
- 1 tsp oregano
- 1 tsp salt
- 4-6 cups broth start with 4 cups, optionally adding up to 2 more for a brothier soup
- 1 Parmesan rind
- 5 oz anelli siciliani (a little over a cup)
- Squeeze of lemon juice (optional)
- Garnish: grated parmesan, fresh basil, cracked black pepper
Instructions
- In a large pot over medium-low heat, melt 2 tbsp olive oil and 2 tbsp butter. Add the finely chopped onion and sauté for 3–4 minutes, until softened but not browned.
- Add the garlic and cook for 1 minute, stirring often.
- Stir in the tomato paste and cook for 2–3 minutes, until it’s fully incorporated and deepens in colour, watching carefully so that it doesn’t burn.
- Add the seasonings—red pepper flakes, oregano, salt—and stir for another minute to bloom the flavours.
- Pour in the broth, increasing the heat to bring it to a gentle boil. Once bubbling, reduce the heat to low and add a parmesan rind and the pasta. This type of pasta takes about 15-20 minutes to cook on this lower heat. As the pasta cooks, it will release starch and naturally thicken the soup. If you prefer a brothier soup, add more broth to reach your desired consistency.
- Once the pasta is tender, remove the parmesan rind and taste to adjust the seasonings. I like a squeeze of lemon juice to help balance the flavours, and you may want to add a bit more salt or pepper to finish.
- Serve immediately with some grated parmesan, and you can also top with fresh basil and a crack of black pepper, if desired.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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