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Pastina Soup

Serving bowl of Pastina Soup with parmesan and parsley
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A cozy Italian classic made with tiny pasta in a flavorful broth, perfect for cold days or when you need comfort in a bowl.

Ingredients

Scale

  • 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 ½ cups pastina or tiny pasta (alphabet, orzo, or acini di pepe)

  • ¼ cup finely chopped parsley leaves, for garnish

  • Grated parmesan cheese, for serving

Instructions

  1. In a large pot, combine broth, onion, carrots, celery, parmesan rind, and a pinch of salt. Bring to a boil, then cover and simmer for 20–30 minutes until vegetables are tender.

  2. Remove and discard parmesan rind. Puree vegetables with some broth until smooth, then return puree to the pot.

  3. Bring broth back to a boil, add pastina, and cook for about 3 minutes until tender.

  4. Season to taste, ladle into bowls, and garnish with parsley and parmesan. Serve hot.

 

Notes

  • Save parmesan rinds in the freezer—they add depth and flavor to soups.

  • For make-ahead meals, store broth separately from pasta to prevent sogginess. Add freshly cooked pastina before serving.

  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

 

Nutrition

Keywords: Pastina Soup, Italian comfort food, chicken broth pasta, easy soup recipe, Italian penicillin

Find it online: https://www.joyliciousrecipes.com/pastina-soup-recipe/