Serves 1
Directions
- 1Heat 2 tablespoons of butter in a large skillet.
- 2Add the ditalini to the melted butter and brown it for a few minutes.
- 3Pour in the white wine and let it evaporate.
- 4Start adding the first cup of beef broth a little at a time.
- 5Let it cook for about 5 minutes.
- 6Add the French onion soup and stir it in with the other cup of broth.
- 7Cover and let it simmer for another 5-7 minutes until tender.
- 8Remove the lid and add the remaining butter, heavy cream, and Parmesan.
- 9Season with salt and pepper.
- 10Top with Gruyère cheese.
- 11Cover again until the cheese has melted.
Ingredients
- 0.25 cup butter
- 0.5 lb ditalini
- 0.5 cup white wine
- 2 cups beef broth
- 1 can French onion soup
- salt
- pepper
- 0.33 cup heavy cream
- 0.33 cup grated Parmesan
- 1 cup grated Gruyere
Equipment
large skillet
Tips
- If the pasta is too dry, add more broth or water.
- This is a stovetop version, not oven baked.
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m