Description
A comforting and easy-to-make Pastina Soup featuring tender tiny pasta in a flavorful vegetable-spiked chicken broth enriched with parmesan cheese. Perfect for a quick weeknight meal, this cozy soup blends pureed vegetables for added richness and is garnished with fresh parsley and grated parmesan.
Ingredients
Scale
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 and Garnish
- 1 1/2 cup pastina (or any tiny pasta variety like alphabet, orzo, or acini di pepe)
- 1/4 cup finely chopped parsley leaves, for garnish
- 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 to a simmer, cover, and cook until the vegetables are very tender, about 30 minutes.
- Puree the vegetables: Remove the parmesan rind and discard it. Use a slotted spoon to transfer the cooked vegetables to a food processor or blender. Add a few ladles of the cooking broth and blend until the vegetables form a smooth puree. Return the puree to the pot and stir well to combine.
- Boil the pasta: Increase the heat to high to bring the broth back to a boil. Stir in the pastina pasta and cook until tender, about 3 minutes. Once cooked, remove the pot from the heat.
- Serve: Taste the soup and adjust seasoning with additional salt if needed. Ladle the soup into bowls, garnish with chopped parsley and a generous sprinkle of grated parmesan cheese, and serve hot.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the parmesan rind or use a vegetarian parmesan alternative.
- Use any tiny pasta shape you prefer, such as orzo or acini di pepe, if pastina is unavailable.
- To make the soup gluten-free, use gluten-free pasta and ensure the broth is gluten-free.
- Serve this soup with crusty bread and a crisp salad for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 308 kcal
- Sugar: 5.4 g
- Sodium: 136 mg
- Fat: 3.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 57.2 g
- Fiber: 3.7 g
- Protein: 15.7 g
- Cholesterol: 0.2 mg
