Description
This comforting Pastina Soup features tender vegetables pureed into a flavorful low-sodium chicken broth, simmered to perfection and combined with tiny pasta for a warm, nourishing meal. Garnished with fresh parsley and grated Parmesan, it’s a simple yet elegant soup that comes together in just 30 minutes, perfect for a cozy lunch or light dinner.
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
- 1 1/2 cups pastina (or any tiny pasta variety such as alphabet, orzo, or acini di pepe)
Garnish
- 1/4 cup finely chopped parsley leaves
- Grated Parmesan cheese, for serving
Instructions
- Simmer the broth: In a large pot with a lid, combine the low-sodium chicken broth, sliced onion, carrots, celery, Parmesan rind, and a pinch of kosher salt. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 to 30 minutes until the vegetables are very tender.
- Puree the vegetables: Remove and discard the Parmesan rind. Using a slotted spoon, transfer the softened vegetables to a food processor. Add a few ladles of the cooking broth and blend until completely smooth. Return the pureed vegetables back into the pot with the remaining broth mixture.
- Boil the pasta: Increase the heat to high to bring the soup back to a boil. Stir in the pastina and cook for about 3 minutes until the pasta is tender. Once cooked, remove the pot from the heat.
- Serve: Taste the soup and adjust seasoning with additional salt if needed. Ladle the soup into bowls, garnish with finely chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve hot and enjoy.
Notes
- You can substitute low-sodium vegetable broth to make this soup vegetarian, but omit the Parmesan rind or use a vegetarian alternative.
- Pastina cooks very quickly; avoid overcooking to maintain a pleasant texture.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a creamier texture, stir in a splash of cream or milk just before serving.
- If you don’t have a food processor, use an immersion blender to puree the vegetables directly in the pot.
