Keto Green Enchiladas Chicken Soup
A comforting, simple, and flavorful soup made with pastina, vegetables, and a delicious chicken or vegetable broth base. The addition of Parmesan rind adds extra richness, and a sprinkle of fresh parsley and Parmesan cheese elevates it perfectly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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
- Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the onion, carrots, celery, and garlic for about 5-7 minutes, until the vegetables are softened and fragrant.
- Pour in the broth and add the Parmesan rind, if using. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes to develop the flavors.
- 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.
- Remove and discard the Parmesan rind. Season the soup with salt and black pepper to taste.
- Ladle the hot soup into bowls. Garnish each serving with chopped parsley, grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Notes
- You can substitute the Parmesan rind with a small amount of grated Parmesan for flavor if you don’t have the rind.
- This soup can be made vegetarian by using vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg