Italian Pastina Soup
A delightful, wholesome soup made with vegetables and tiny pasta, perfect for chilly days.
Ingredients
Vegetables
- 1 yellow or white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
Broth
- 6 cups chicken or vegetable broth
- 1 Parmesan rind
Pasta & Cheese
- 1 cup pastina pasta (or other small pasta) can substitute acini di pepe or stelline
- 1/2 cup grated Parmesan cheese
Seasoning & Garnish
- to taste Salt and pepper
- 2 tablespoons fresh parsley, chopped (optional) for garnish
Instructions
Preparation
- Chop the onion, carrots, and celery roughly.
- Place chopped vegetables into a large pot along with the broth and the Parmesan rind.
Cooking
- Turn the heat to high and boil the mixture.
- Lower the heat and cover the pot, letting it simmer for about 15 to 18 minutes.
- Remove the softened vegetables from the pot using a strainer.
- Blend the vegetables with half a cup of the broth until smooth.
- Pour the mixture back into the pot and bring to a gentle simmer.
- Add the pastina and cook for about 7 to 9 minutes, or until tender.
- Turn off the heat and stir in the grated Parmesan cheese, salt, and pepper.
Serving
- Ladle warm soup into bowls and consider pairing with crusty bread or a light salad.
- Top each bowl with freshly chopped parsley for added freshness.
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Notes
For enhanced flavor, use homemade broth and feel free to add more vegetables like spinach or peas.