Description
A comforting, classic Italian soup made with tiny pasta (pastina), fresh vegetables, and a rich broth. This easy-to-make soup is perfect for a cozy meal, especially when you’re craving something light but flavorful.
Ingredients
Scale
- 1 cup pastina (tiny star-shaped pasta or other small pasta shapes)
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups low-sodium chicken or vegetable broth
- 1 Parmesan rind (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped
- Grated Parmesan cheese
- Extra virgin olive oil
Instructions
-
Sauté Vegetables:
- Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the chopped onion, carrots, celery, and minced garlic for about 5-7 minutes, until the vegetables are softened and fragrant.
-
Add Broth and Simmer:
- Pour in the chicken or vegetable broth and add the Parmesan rind (if using). Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to develop.
-
Cook the Pastina:
- Stir in the pastina and cook according to the package instructions, usually about 6-8 minutes, until the pasta is tender. Stir occasionally to prevent sticking.
-
Season and Serve:
- Remove and discard the Parmesan rind. Season the soup with salt and black pepper to taste.
- Ladle the hot soup into bowls, and garnish with fresh chopped parsley, grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Notes
- For an even richer flavor, add a splash of heavy cream before serving, if desired.
- You can make the soup ahead of time; just store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 180kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg