Description
This comforting and flavorful Pastina Soup is a classic Italian dish perfect for a cozy meal. Packed with vegetables, tiny pasta, and savory broth, it’s a satisfying and easy-to-make soup that’s sure to warm you up.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Soup Base:
- 8 cups low-sodium chicken broth
- 1 cup pastina (such as acini di pepe or stelline)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
Additional:
- 1/2 cup grated Parmesan cheese
- Optional: fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
- Add Aromatics: Stir in garlic and cook for 1 minute until fragrant.
- Cook Soup: Pour in chicken broth, salt, pepper, thyme, and parsley. Bring to a boil. Add pastina and cook for 5–6 minutes, stirring occasionally.
- Finish Soup: Remove from heat and stir in Parmesan cheese until melted. Adjust seasoning to taste.
- Serve: Ladle into bowls and garnish with fresh parsley if desired.
Notes
- For a silkier texture, whisk in 1 beaten egg during the final minute of cooking.
- You can add shredded cooked chicken for extra protein.
- Best served immediately as pastina absorbs broth; add more broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 10 mg
