Heat butter in a large pot over low heat until it melts. Add garlic and Italian seasoning, and cook, stirring constantly for 30 seconds.
Sprinkle flour in and stir constantly for 1 minute.
Add chicken stock (start with 7 cups and add more as needed), heavy cream, ditalini pasta, and a couple large pinches of salt and pepper.
Bring to a simmer over medium-high heat. Reduce heat to low and gently simmer for 5-8 minutes or until the pasta is cooked al dente.
Stir in Parmesan cheese and white wine vinegar until the Parmesan melts.
Season to taste with salt and pepper. Garnish with Parmesan if desired and enjoy!
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