Italian Pastina Soup
A comforting creamy soup loaded with tiny pasta, vegetables, and Parmesan, perfect for nourishing meals any time of year.
Ingredients
Vegetables
- 1 each yellow or white onion, roughly chopped
- 2 each carrots, roughly chopped
- 2 sticks celery, roughly chopped
Broth
- 6 cups chicken or vegetable broth Low-sodium recommended
- 1 each Parmesan rind Enhances flavor
Pasta and Cheese
- 1 cup pastina pasta (or other small pasta like acini di pepe or stelline) Cook until tender
- 1/2 cup grated Parmesan cheese For added richness
Seasoning and Garnish
- Salt and pepper To taste
- 2 tablespoons fresh parsley, chopped Optional for garnish
Instructions
Preparation
- Roughly chop the onion, carrots, and celery into bite-size pieces.
Cooking
- In a large pot, combine the chopped vegetables, broth, and Parmesan rind.
- Bring to a boil over high heat, then lower the heat, cover, and let simmer for 15 to 18 minutes or until vegetables are tender.
- Remove the softened vegetables using a strainer and blend until smooth.
- Pour the blended mixture back into the pot and bring to a gentle simmer.
- Add the pastina and cook for 7 to 9 minutes until tender.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serving
- Serve hot in deep bowls, optionally garnished with chopped parsley.
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Notes
This soup tastes even better the next day. Store leftovers properly and reheat with a splash of broth.