Italian Pastina Soup
This Italian Pastina Soup is a cozy and hearty dish, perfect for winter. It's made with fresh vegetables and small pasta, delivering warmth and flavor in every bowl.
Equipment
- Large pot or Dutch oven
- blender
- strainer
Ingredients
- 1 medium yellow or white onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 6 cups chicken or vegetable broth
- 1 piece Parmesan rind
- 1 cup pastina pasta (or other small pasta)
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Chop the onion, carrots, and celery, then combine them in a large pot with the broth and Parmesan rind. Bring to a boil.
- Reduce heat, cover, and simmer for 15-18 minutes until the vegetables are tender.
- Strain the vegetables, blend them with some broth until smooth, then return to the pot.
- Add the pastina to the pot and simmer for 7-9 minutes until cooked.
- Season with grated Parmesan, salt, and pepper, then serve garnished with parsley.
Notes
For larger batches, add pastina at the end or directly to bowls to maintain texture. Enhance flavors with red pepper flakes or Italian seasoning. For a heartier soup, consider adding leftover chicken or sausage. Store in an airtight container, keeping pastina separate from broth to prevent mushiness.