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Creamy Macaroni and Spinach Soup

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This soup features tender macaroni pasta and fresh spinach leaves enveloped in a creamy, flavorful broth. It’s a satisfying and nourishing meal that’s easy to prepare and perfect for any occasion.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups uncooked macaroni pasta
  • 4 cups fresh spinach leaves, roughly chopped
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  • Sauté Aromatics:
    • In a large pot or Dutch oven, melt the butter over medium heat.
    • Add the chopped onion and sauté until translucent, about 3-4 minutes.
    • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Create the Roux:
    • Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
  • Add Liquids and Seasonings:
    • Gradually whisk in the chicken or vegetable broth until the mixture is smooth.
    • Pour in the heavy cream and stir to combine.
    • Add the dried thyme, dried basil, ground nutmeg, salt, and black pepper. Bring the mixture to a gentle boil.
  • Cook the Pasta:
    • Add the uncooked macaroni to the pot.
    • Reduce the heat to a simmer and cook until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
  • Incorporate Spinach and Cheese:
    • Stir in the chopped spinach leaves and cook until they are wilted, about 2-3 minutes.
    • Add the grated Parmesan cheese and stir until it melts into the soup.
  • Adjust Consistency and Serve:
    • If the soup is too thick, add more broth or water to reach the desired consistency.
    • Taste and adjust seasoning with additional salt and pepper if needed.
    • Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.

Notes

 

  • Pasta: The pasta will continue to absorb liquid as it sits. If making the soup ahead of time, consider cooking the pasta separately and adding it to the soup just before serving to maintain the desired texture.
  • Variations: For added protein, incorporate cooked chicken or sausage slices. To make the soup vegetarian, use vegetable broth and omit any meat additions.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to adjust the consistency as needed.

Find it online: https://recipe.ukfinda.com/creamy-macaroni-and-spinach-soup/