Quick Pastina Soup Recipe (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 cups low-sodium chicken broth
02 -
1 medium yellow onion, sliced into large pieces
03 -
2 carrots, peeled and sliced into large pieces
04 -
2 celery ribs, sliced into large pieces
05 -
1 parmesan rind (about 2-inches long)
06 -
Kosher salt, to taste
→ Pasta
07 -
1 1/2 cup pastina (or tiny pasta like alphabet, orzo, or acini di pepe)
→ For Serving
08 -
1/4 cup finely chopped fresh parsley leaves
09 -
Freshly grated parmesan cheese
# Instructions:
01 -
In a large pot with a lid, stir together the broth, onion, carrots, celery, parmesan rind, and a pinch of salt. Bring to a boil over high heat, then lower heat, cover, and simmer until vegetables are very tender, 20 to 30 minutes.
02 -
Remove parmesan rind. Using a slotted spoon, transfer vegetables to a food processor. Add a couple ladles of broth and blend until fully smooth. Return pureed vegetables to the pot.
03 -
Bring broth back to a boil over high heat. Add pastina and cook until tender, about 3 minutes. Remove from heat.
04 -
Taste and adjust salt if needed. Ladle into serving bowls and finish each with parsley and grated parmesan cheese. Serve hot.
# Notes:
01 -
Save parmesan rinds in the freezer for future use - they can be used frozen
02 -
Broth keeps in refrigerator up to 5 days, but pasta will get soggy
03 -
For leftovers, cook pasta separately and add to hot broth when serving