Pastina Soup Recipe
Classic Pastina Soup is a comforting Italian-inspired dish made with tender pureed vegetables, delicate tiny pasta, and flavorful chicken broth. This easy-to-make soup is perfect for a light meal or when you need a soothing bowl of warmth. It features a blend of simmered aromatic vegetables combined with a parmesan rind to deepen the flavor, finished with fresh parsley and Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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 cups 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. Place the pot over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with the lid, and let it simmer gently until the vegetables are very tender, about 20 to 30 minutes.
- Puree the vegetables: Remove the parmesan rind and discard it. Using a slotted spoon, transfer the cooked vegetables from the pot to a food processor. Add a few ladles of the broth to the vegetables to help with blending. Puree until completely smooth. Scrape the pureed vegetable mixture back into the pot with the remaining broth.
- Boil the pasta: Turn the heat back to high to bring the soup to a boil again. When boiling, stir in the pastina or chosen tiny pasta. Cook for approximately 3 minutes or until the pasta is tender but not mushy. Then, remove the pot from the heat.
- Serve: Taste the soup and adjust the seasoning, adding more salt if needed. Ladle the hot pastina soup into serving bowls. Garnish each bowl with a sprinkle of finely chopped parsley and grated parmesan cheese. Serve immediately while hot.
Notes
- You can substitute the chicken broth with vegetable broth to make it vegetarian-friendly.
- Pastina cooks quickly; avoid overcooking to keep its delicate texture.
- For a creamier texture, you may blend some of the broth with the vegetable puree.
- If parmesan rind is unavailable, add a handful of grated parmesan cheese during simmering for flavor.
- This soup freezes well; store in airtight containers for up to 3 months.
Keywords: Pastina Soup, Italian Soup, Chicken Broth Soup, Comfort Food, Tiny Pasta Soup, Parmesan Soup, Easy Soup Recipe
Find it online: https://www.cheftara.com/pastina-soup-recipe/
