Description
A comforting and simple Italian Pastina Soup featuring tender vegetables pureed to a creamy broth base, tiny pastina pasta cooked until perfect, and finished with savory Parmesan cheese and fresh parsley. This soup is perfect for a quick, nourishing meal that warms the soul and tantalizes the taste buds with classic Italian flavors.
Ingredients
Scale
Vegetables and Broth
- 1 yellow or white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 6 cups chicken or vegetable broth
- 1 Parmesan rind
Pasta and Cheese
- 1 cup pastina pasta (or other small pasta like acini di pepe or stelline)
- ½ cup grated Parmesan cheese
Seasoning and Garnish
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Vegetables: Roughly chop the yellow or white onion, carrots, and celery sticks. Precision is not necessary as the vegetables will be pureed later.
- Cook Vegetables in Broth: Add the chopped vegetables and the Parmesan rind to a large pot along with the chicken or vegetable broth. Bring the mixture to a boil over high heat.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and simmer for 15–18 minutes, or until the vegetables are tender.
- Puree the Vegetables: Remove the vegetables from the pot using a strainer. Place them in a blender along with ½ to 1 cup of the broth, or alternatively use an immersion blender directly in another pot to blend the vegetables until smooth. Exercise caution when blending hot liquids to avoid burns.
- Combine and Cook Pasta: Pour the pureed vegetable mixture back into the pot and add the pastina pasta. Simmer for 7–9 minutes until the pasta is al dente and cooked through.
- Season and Serve: Turn off the heat and stir in the grated Parmesan cheese. Season the soup with salt and black pepper to your taste. Serve the soup topped with freshly chopped parsley for a burst of freshness.
Notes
- You can substitute the pastina pasta with other tiny pasta shapes such as acini di pepe or stelline.
- Using Parmesan rind adds depth and a rich umami flavor to the broth; don’t skip it if available.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- When blending hot liquids, allow them to cool slightly and vent the blender lid to prevent pressure buildup.
- This soup freezes well; store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
