Macaroni & Spinach Cream Soup
This Macaroni & Spinach Cream Soup is a comforting and creamy delight that combines tender macaroni with fresh spinach and a velvety cream base. It’s perfect for a quick lunch or a light dinner, packed with nutrients and flavor.
Equipment
- 1 Medium saucepan
- 1 Large pot
- 1 Ladle
- 1 Whisk
- 1 Mixing spoon
- 1 Measuring cups and spoons
- 1 Blender or immersion blender optional for a smoother texture
Ingredients
- 1 cup elbow macaroni
- 4 cups vegetable or chicken broth
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- Grated Parmesan cheese for serving, optional
Instructions
- In a medium saucepan, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onion is translucent and fragrant.
- Pour in the vegetable or chicken broth and bring to a gentle boil. Add the chopped spinach and cook for an additional 2-3 minutes, until the spinach is wilted.
- Stir in the heavy cream, salt, black pepper, and nutmeg (if using). Allow to simmer for about 5 minutes on low heat.
- Using an immersion blender, blend the soup to your desired consistency (smooth or slightly chunky). If using a regular blender, blend in batches carefully.
- Return the cooked macaroni to the pot, stirring to combine. Heat through for another 2-3 minutes.
- Taste and adjust seasoning if necessary. Serve hot, optionally garnished with grated Parmesan cheese.
Notes
You can add other vegetables like carrots or peas for additional nutrition and flavor.
For a vegan version, substitute heavy cream with coconut cream and use plant-based broth.