Some nights just call for something creamy, cheesy, and easy — that’s where Creamy Pasta Cheese Soup comes in. It’s like a cross between macaroni and cheese and a comforting soup, giving you the best of both worlds. With tender pasta, a rich cheese broth, and a silky texture that feels like a hug, this soup turns simple ingredients into something extraordinary.
The first time I made it, it was one of those chilly Minnesota nights when all I wanted was comfort in a bowl. I didn’t have much on hand — a box of pasta, some cheese, and milk — but when I combined them, something magical happened. It was smooth, creamy, and cheesy in all the right ways. Now, this Creamy Pasta Cheese Soup is one of my family’s most requested dinners.
It sits proudly next to my Creamy Parmesan Pasta Soup and White Lasagna Soup as one of our go-to cozy favorites.
Creamy Pasta Cheese Soup
Ingredients
Equipment
Method
- In a large pot, melt butter over medium heat. Add diced onion and sauté for about 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
- Whisk in flour and cook for 1 minute to remove raw taste. Slowly pour in chicken broth, whisking constantly until smooth.
- Pour in milk and heavy cream. Bring to a gentle boil. Add pasta and cook for 8–10 minutes, stirring occasionally, until pasta is tender.
- Reduce heat to low. Stir in cheddar and Parmesan until melted and smooth. Add salt, pepper, and paprika to taste.
- Ladle into bowls and top with extra cheese, bacon, or herbs. Serve with crusty bread or rolls.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Creamy Pasta Cheese Soup
This soup is rich, cheesy, and ready in just 25 minutes. It’s hearty enough for dinner but light enough to serve as a side dish too. Plus, it uses pantry staples — pasta, cheese, milk, and a few seasonings — to create restaurant-worthy comfort food with minimal effort.
If you love indulgent, creamy dishes like my Cheesy Broccoli Rice Casserole or Crack Chicken & Rice Soup, this one will be your next obsession.
Ingredients You’ll Need
For the Soup:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 4 cups chicken broth (or vegetable broth)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups uncooked small pasta (elbow, shells, or ditalini)
- 2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Optional Add-Ins:
- Crumbled bacon or diced ham
- Chopped broccoli or spinach
- Extra cheese for garnish
If you enjoy creamy, cozy soups like my Chicken Cordon Bleu Soup or Cheesy Ham and Potato Soup, this one’s going to feel right at home on your table.
How to Make Creamy Pasta Cheese Soup
Step 1: Sauté the Aromatics
In a large pot, melt butter over medium heat. Add diced onion and sauté for about 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Make the Roux
Whisk in flour and cook for 1 minute to remove the raw taste. Slowly add chicken broth, whisking constantly to create a smooth base.
Step 3: Add Milk and Pasta
Pour in milk and heavy cream, then bring to a gentle boil. Add the pasta and cook until tender, about 8–10 minutes. Stir occasionally so it doesn’t stick.
Step 4: Add the Cheese
Lower the heat and stir in cheddar and Parmesan until melted and smooth. Add salt, pepper, and paprika for flavor.
Step 5: Serve and Enjoy
Ladle into bowls and top with extra cheese, bacon bits, or chopped parsley. Serve with No-Knead Dutch Oven Bread or Garlic Herb Dinner Rolls for dipping.
If you love simple comfort meals that taste like they took all day, this one’s as easy and satisfying as my Snow Day Soup.
Tips for Perfect Creamy Pasta Cheese Soup
- Cook pasta in the broth: It absorbs flavor and thickens the soup naturally.
- Add cheese off the heat: Keeps the sauce velvety and prevents clumping.
- Use a mix of cheeses: Cheddar for flavor, Parmesan for richness.
- Thin it out: If it gets too thick, stir in a splash of milk or broth before serving.
These small details make this soup restaurant-worthy, just like the ones in my French Onion Ground Beef.
How to Store and Reheat
Storage: Keep leftovers in an airtight container for up to 4 days in the fridge.
Freezing: Freeze before adding cheese for best texture. Add cheese when reheating.
Reheating: Warm slowly over low heat with a splash of milk to loosen.
Like my Cabbage Detox Soup, this one gets even creamier after resting overnight.
Flavor Variations
- Four Cheese Version: Add mozzarella, Swiss, or fontina for deeper flavor.
- Veggie Twist: Add broccoli, peas, or spinach.
- Spicy Version: Stir in diced jalapeños or crushed red pepper flakes.
- Loaded Style: Top with bacon, sour cream, and green onions.
If you love adding your own twist to classics, this one’s as flexible as my Hearty Pasta Fagioli Soup.
Frequently Asked Questions
1. Can I use any type of pasta?
Yes, small pasta shapes like shells, ditalini, or elbows work best.
2. Can I make it vegetarian?
Use vegetable broth instead of chicken broth.
3. Can I use pre-shredded cheese?
It’s best to grate your own cheese — pre-shredded versions don’t melt as smoothly.
4. Can I make it lighter?
Yes, use half-and-half instead of cream or skip it altogether for a lighter broth.
The Final Bite
This Creamy Pasta Cheese Soup is everything you want on a cold day — smooth, cheesy, and perfectly cozy. It’s quick, easy, and guaranteed to make everyone at your table happy.
Serve it with a slice of Christmas Bread Recipe or a fresh salad, and you’ve got comfort food that never fails.