“I could eat this every day of my life. It’s so simple and so delicious. And so quick too!”

In a large pot over medium heat, melt the butter.
Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn it.
Pour in the chicken broth and bring it to a boil.
Add the ditalini pasta and lower the heat to a simmer.
Cook the pasta until it is al dente, following the package instructions.
Stir in the finely grated parmesan cheese.
Season the soup with kosher salt and freshly ground black pepper to your taste.
Serve the soup hot with more freshly grated parmesan cheese and a sprinkle of minced fresh parsley, if desired. Enjoy!