Description
This easy pastina soup recipe is a comforting and delicious Italian-inspired soup that features tender vegetables pureed into a flavorful broth, combined with tiny pastina pasta. It’s quick to prepare and perfect for a cozy meal, garnished with fresh parsley and grated Parmesan cheese for an extra layer of taste.
Ingredients
Scale
Broth and Vegetables
- 8 cups low-sodium chicken broth
- 1 medium yellow onion, sliced into large pieces
- 3 medium carrots (about 6 inches long), halved crosswise and lengthwise into long, thinner halves
- 3 celery ribs, sliced into large pieces
- Kosher salt, to taste
- 3 cloves garlic
- 1 Parmesan rind (about 2-inches long)
Pasta and Garnish
- 1 1/2 cups pastina or acini di pepe
- 1/2 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. Heat the pot over high heat until it reaches a boil. Then reduce the heat to low, cover the pot, and let it simmer gently for 20 to 30 minutes, or until the vegetables are very tender.
- Puree the vegetables: Remove and discard the Parmesan rind. Using a slotted spoon, transfer the cooked vegetables and garlic cloves to a food processor, blender, or use an immersion blender directly in the pot. Add a few ladles of the cooking broth to help blend and puree the vegetables until completely smooth. Return the pureed mixture back into the pot with the remaining broth.
- Boil the pasta: Increase the heat to high to bring the soup back to a boil. Stir in the pastina or acini di pepe and cook for about 3 minutes until the pasta is tender but not mushy. Once cooked, remove the pot from heat.
- Serve: Taste the soup and adjust seasoning with additional kosher salt if needed. Ladle the soup into bowls and garnish each serving with finely chopped parsley and a sprinkle of grated Parmesan cheese. Serve hot and enjoy the comforting flavors.
Notes
- Low-sodium chicken broth is recommended to control salt levels; adjust salt according to taste.
- Using a Parmesan rind adds depth of flavor but remember to remove it before blending.
- Pastina cooks very quickly; be careful not to overcook to avoid mushy pasta.
- This soup can be made vegetarian by substituting vegetable broth and omitting the Parmesan rind or using a vegetarian hard cheese rind.
- For a creamier texture, you can add a splash of cream or milk after pureeing.
