Description

Cozy up with this comforting Pastina Soup! Made with tender tiny pasta, flavorful broth, and fresh veggies, it’s a simple, heartwarming dish perfect for chilly days and quick meals.

Ingredients

Units 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

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Instructions

Sauté Vegetables:
- Heat a large pot over medium heat and drizzle with olive oil. Add onion, carrots, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant.
Add Broth:
- Pour in the broth and add the Parmesan rind (if using). Bring to a boil, then reduce heat and simmer for 15–20 minutes to allow flavors to meld.
Cook the Pastina:
- Stir in the pastina and cook according to package instructions, about 6–8 minutes, until tender. Stir occasionally to prevent sticking.
Season and Serve:
- Remove the Parmesan rind, then season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh parsley, grated Parmesan, and a drizzle of olive oil.

Notes

For a richer flavor, use homemade broth.
Add shredded cooked chicken or cannellini beans for extra protein.
Store leftovers in the fridge for up to 3 days, but note that the pasta may absorb liquid over time—add more broth when reheating.

Nutrition

Serving Size: 1
Calories: 200 kcal