Description
Pastina Soup with chicken broth, soft vegetables, and tiny pasta—cozy, quick, and the ultimate Italian comfort food.
Ingredients
- 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
- 1 1/2 cup pastina or any tiny pasta variety (alphabet, orzo, acini di pepe)
- 1/4 cup finely chopped parsley leaves, for garnish
- Grated parmesan cheese, for serving
Instructions
In a large pot, combine the chicken broth, onion, carrots, celery, parmesan rind, and a pinch of kosher salt.
Bring to a boil over high heat, then reduce to low, cover the pot, and simmer for 20–30 minutes until the vegetables are very tender.
Step 2: Blend the Vegetables
Remove and discard the parmesan rind.
Using a slotted spoon, transfer the softened vegetables into a food processor or blender.
Add a couple of ladles of the hot broth and blend until the mixture is completely smooth.
Pour the puréed vegetables back into the pot and stir well to combine.
Bring the broth back to a boil over high heat.
Stir in the pastina and cook until al dente, about 3 minutes, or according to package instructions.
Once the pasta is tender, remove the soup from the heat.
Taste the soup and adjust the salt to your preference.
Ladle into bowls and top with a sprinkle of chopped parsley and grated parmesan cheese.
Serve hot and enjoy the cozy comfort.
Notes
The parmesan rind is essential for adding depth and umami. If you don’t have one, a small piece of parmesan cheese can work in a pinch.
If your soup becomes too thick after storing, just add a splash of broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Dish
- Method: Simmered
- Cuisine: Italian
Keywords: pastina soup, Italian penicillin soup, chicken broth pasta soup, cozy soup recipe