Description
This comforting pastina soup is made with a flavorful chicken broth, blended vegetables, and tender tiny pasta. Ready in just 30 minutes, it’s the perfect warm, nourishing meal for busy weeknights or chilly days.
Ingredients
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6 cups low-sodium chicken broth
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1 medium yellow onion, cut into large chunks
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2 carrots, peeled and chopped into large pieces
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2 celery stalks, chopped into large pieces
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1 parmesan rind (about 2 inches long)
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Kosher salt, to taste
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1 ½ cups pastina or other small pasta (such as orzo or acini di pepe)
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¼ cup chopped fresh parsley, for garnish
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Grated parmesan cheese, for serving
Instructions
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Simmer the Broth:
In a large pot, combine the chicken broth, onion, carrots, celery, parmesan rind, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20–30 minutes, or until the vegetables are very tender. -
Blend the Vegetables:
Remove and discard the parmesan rind. Use a slotted spoon to transfer the vegetables to a blender or food processor. Add a couple ladles of broth and puree until smooth. Return the blended vegetables to the pot and stir to combine. -
Cook the Pasta:
Bring the soup back to a boil. Add the pastina and cook until tender, about 3 minutes. Remove from heat. -
Serve:
Taste and adjust seasoning with more salt if needed. Ladle the soup into bowls and top with chopped parsley and grated parmesan cheese. Serve hot.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 4
- Calories: 308
- Sugar: 5.4g
- Sodium: 136mg
- Fat: 3.5g
- Saturated Fat: 0.7g
- Carbohydrates: 57.2g
- Fiber: 3.7g
- Protein: 15.7g
- Cholesterol: 0.2mg