Description
This classic Italian Pastina Soup is a comforting and flavorful dish featuring tender vegetables pureed into a smooth broth, enhanced with Parmesan cheese and delicate pastina pasta. Perfect for a light lunch or cozy dinner, it’s easy to prepare and warms you from the inside out.
Ingredients
Scale
Vegetables and Broth
- 1 yellow or white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 6 cups chicken or vegetable broth
- 1 Parmesan rind
Pasta and Cheese
- 1 cup pastina pasta (or other small pasta like acini di pepe or stelline)
- 1/2 cup grated Parmesan cheese
Seasoning and Garnish
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Vegetables: Roughly chop the onion, carrots, and celery; precision is not necessary for this step, making prep quick and easy.
- Simmer Broth and Vegetables: Add the chopped vegetables, chicken or vegetable broth, and Parmesan rind to a large pot. Bring the mixture to a boil over high heat.
- Cook Vegetables Until Tender: Once boiling, reduce the heat to low, cover the pot, and let the vegetables simmer gently for 15-18 minutes until they are tender and flavorful.
- Puree the Vegetables: Remove the cooked vegetables from the pot using a strainer. Transfer them to a blender along with ½ to 1 cup of the hot broth. Blend until smooth, being cautious when handling hot liquids. Alternatively, use an immersion blender directly in another pot.
- Combine Puree and Pasta: Pour the pureed vegetables back into the pot with the remaining broth. Add the pastina pasta and simmer for 7-9 minutes until the pasta is tender and cooked through.
- Season the Soup: Turn off the heat. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for added color and freshness.
Notes
- For a vegetarian version, use vegetable broth and ensure the Parmesan is suitable for vegetarians.
- The Parmesan rind adds deep flavor; do not discard it until after cooking.
- Pastina can be substituted with other small pasta shapes like acini di pepe or stelline for similar results.
- Be cautious when blending hot liquids to avoid splatters—blend in batches if necessary and vent the blender lid slightly.
- Alternatively, use an immersion blender to puree directly in the pot to save time and clean-up.
- Leftover soup can be stored in the refrigerator for up to 3 days; add extra broth when reheating to loosen the pasta if it has absorbed too much liquid.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian pastina soup, comforting soup, easy Italian soup, Parmesan soup, small pasta soup
