Description
A comforting and creamy Pastina Soup made by simmering vegetables and broth, blending them into a smooth base, and finishing with tender tiny pasta. This soup is perfect for a quick, warming meal, garnished with fresh parsley and Parmesan cheese for added flavor.
Ingredients
Soup Base
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, sliced into large pieces
- 2 carrots, peeled and sliced into large pieces
- 2 celery ribs, sliced into large pieces
- 1 Parmesan rind (about 2 inches long)
- Kosher salt, to taste
Pasta
- 1 1/2 cups pastina (or any tiny pasta variety like alphabet, orzo, or acini di pepe)
Garnish
- 1/4 cup finely chopped parsley leaves
- Grated Parmesan cheese, for serving
Instructions
- Simmer the Broth: In a large pot with a lid, combine the chicken broth, sliced onion, carrots, celery, Parmesan rind, and a pinch of kosher salt. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer until the vegetables are very tender, approximately 20 to 30 minutes.
- Puree the Vegetables: Remove and discard the Parmesan rind. Using a slotted spoon, transfer the cooked vegetables to a food processor. Add a couple of ladles of the broth from the pot and blend until the vegetables are completely smooth. Scrape the pureed mixture back into the pot with the remaining broth.
- Boil the Pasta: Return the pot to high heat and bring the broth to a boil again. Stir in the pastina and cook until the pasta is tender, about 3 minutes. Then, remove the pot from heat.
- Serve: Taste the soup and adjust seasoning with additional salt if needed. Ladle the soup into bowls, garnish each serving with chopped parsley and grated Parmesan cheese, and serve hot.
Notes
- Low-sodium broth helps control the salt level in the soup; adjust seasoning at the end as needed.
- Using a Parmesan rind adds depth and richness to the broth.
- Pastina cooks quickly; do not overcook to avoid mushiness.
- You can substitute the tiny pasta with other small shapes like orzo or acini di pepe for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
