Description
This comforting Pastina Soup is the perfect warm dish for cold days! Made with tiny star-shaped pasta, fresh veggies, and a rich, flavorful broth, it’s a simple yet satisfying meal for the whole family.
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 the pot: Drizzle olive oil into a large pot over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, until the vegetables soften and become fragrant.
- Add the broth: Pour in the chicken or vegetable 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 allow the flavors to develop.
- Cook the pastina: 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.
- Season the soup: Remove the Parmesan rind, discard it, and season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped parsley, grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Notes
- For a richer flavor, leave the Parmesan rind in while simmering the broth for added depth.
- You can use vegetable broth for a vegetarian version or add a protein like chicken for extra heartiness.
- Store leftover soup in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg