Italian Pastina Soup
A comforting soup with tiny pasta and flavorful broth, perfect for cozying up after a long day.
Ingredients
Vegetables
- 1 large yellow or white onion, roughly chopped Don’t skip the onion — it makes the broth sing.
- 2 carrots, roughly chopped Can swap with other veggies if needed.
- 2 stalks celery, roughly chopped Can swap with other veggies if needed.
Soup Base
- 6 cups chicken or vegetable broth Using a good broth matters for flavor.
- 1 piece Parmesan rind Don’t toss it — it adds flavor.
Pasta & Finishing Touches
- 1 cup pastina pasta (or other small pasta) Look for good quality for better texture.
- 1/2 cup grated Parmesan cheese For seasoning and adding flavor.
- to taste Salt
- to taste Pepper
- optional Fresh parsley for garnish
Instructions
Preparation
- Chop all vegetables roughly. This is not a culinary exam!
- In a large pot, combine chopped vegetables, broth, and Parmesan rind; bring to a boil.
- Reduce heat, cover, and simmer for 15–18 minutes until veggies are tender.
Blending
- Strain cooked vegetables; blend with some broth until smooth.
- Return puree to the pot.
Cooking
- Add pastina to the pot and simmer for another 7–9 minutes until the pasta is cooked.
- Season with grated Parmesan cheese, salt, and pepper to taste.
- Serve hot, garnished with parsley if desired.
Notes
DON'T overblend; we want body, not a smoothie. If your pasta is taking longer, raise the heat slightly. To add protein, stir in shredded chicken at the end. Reserve a cup of broth before blending to adjust thickness if needed.