4.9 from 249 votes
Pastina Soup
The coziest pastina soup with vegetable-spiked chicken broth and parmesan cheese. This easy weeknight recipe takes one pot and is on your table in just 30 minutes! Serve with crusty bread and a crisp fresh salad.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 3078 kcal
Course:
Main Course , Soup
Cuisine:
Italian
Ingredients
- 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
- 1 1/2 cup pastina or any tiny pasta variety, like alphabet, orzo, or acini di pepe
- 1/4 cup finely chopped parsley leaves, for garnish
- Grated parmesan cheese, for serving
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.
Cup of Yum
Notes
- Save your leftover parmesan rinds in the freezer to keep them on-hand (you can add them to the soup straight from frozen). You can also use a large chunk of parmesan, though it’s more expensive than using the rind which would typically end up in your trash can.
- The broth will keep, covered in your refrigerator, for up to 5 days, but leftover pasta will soak up the broth and get soggy. If you don’t think you’ll finish the entire pot, cook your desired amount of pasta separately in boiling salted water. Drain, add to your serving bowls, then ladle hot broth over top before finishing with parmesan and parsley.
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- Parmesan rind: Save your leftover parmesan rinds in the freezer to keep them on-hand (you can add them to the soup straight from frozen). You can also use a large chunk of parmesan, though it’s more expensive than using the rind which would typically end up in your trash can.
- Getting ahead & storage: The broth will keep, covered in your refrigerator, for up to 5 days, but leftover pasta will soak up the broth and get soggy. If you don’t think you’ll finish the entire pot, cook your desired amount of pasta separately in boiling salted water. Drain, add to your serving bowls, then ladle hot broth over top before finishing with parmesan and parsley.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
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
Monounsaturated Fat
1g
Cholesterol
0.2mg
(0%)
Sodium
136mg
(6%)
Potassium
468.4mg
(13%)
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3078
% 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.