Pastina Soup
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
3078 kcal
-
Course
Main Course, Soup
-
Cuisine
Italian
Pastina Soup
Description
Pastina Soup features a broth cooked with yellow onion, carrots, celery, and a Parmesan rind, which imparts a mild savory depth. After simmering until the vegetables soften, they are pureed for a creamy texture. Tiny pasta like pastina is added to the boiling broth and quickly cooked, lending a tender bite that complements the smooth vegetable base. The soup is finished with fresh chopped parsley and grated Parmesan for some fresh and umami notes. This method melds gentle vegetable sweetness with subtle cheese flavor in a simple, hearty soup.
The texture balances creamy pureed veggies with the small pasta agglomerations, making each spoonful feel both smooth and slightly chewy. It's a dish that can be served as a starter or light main, especially on cooler days or when you want something nurturing yet straightforward.
Leftover broth can be stored refrigerated for several days, but the pasta will absorb liquid and soften over time. To keep the pasta from becoming soggy, cook it separately and add to bowls when serving, pouring hot broth over. Parmesan rinds can be saved frozen to use repeatedly, adding flavor without waste.
Ingredients
- 6 cups chicken broth low-sodium
- 1 yellow onion sliced into large pieces, medium
- 2 carrot peeled and sliced into large pieces
- 2 celery sliced into large pieces, ribs
- 1 parmesan about 2-inches long, rind
- kosher salt
- 1 1/2 cup pastina or any tiny pasta variety, like alphabet, orzo, or acini di pepe
- 1/4 cup parsley for garnish, finely chopped leaves
- Parmesan Cheese for serving, grated
Instructions
- Simmer the broth. In a large pot with a lid, stir together the broth, onion, carrots, celery, parmesan rind, and a pinch of salt. Turn the heat to high to bring to a boil, then lower the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.
- Puree the vegetables. Discard the parmesan rind, then use a slotted spoon to transfer the vegetables to a food processor. Add a couple ladles of the broth and blend until the vegetables are fully smooth. Scrape the purreed vegetables back into the pot.
- Boil the pasta. Turn the heat to high to bring the broth to a boil. Once boiling, stir in the pastina. Cook until the pasta is tender, about 3 minutes or so. Remove the soup from the heat.
- Serve. Taste the soup and adjust seasoning, adding more salt if it tastes flat. Ladle the pastina into serving bowls. Finish each bowl with a sprinkle of parsley and grated parmesan cheese and serve hot.
Notes
- Freeze leftover Parmesan rinds to use in soups and broths; they add flavor without waste.
- Store broth refrigerated for up to 5 days, but avoid storing pasta long in broth to prevent sogginess.
- If not serving the entire pot at once, cook pasta separately and add to bowls before ladling hot broth and garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3078 kcal
% Daily Value*
| Calories | 307.8kcal | 15% |
| Carbohydrates | 57.2g | 19% |
| Protein | 15.7g | 31% |
| Fat | 3.5g | 5% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 136mg | 6% |
| Potassium | 468.4mg | 10% |
| Fiber | 3.7g | 15% |
| Sugar | 5.4g | 11% |
| Vitamin A | 5422.7IU | 108% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 39.5mg | 4% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
