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Italian Pastina Soup

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A comforting and delightful Italian soup made with tiny pasta and fresh vegetables, perfect for any season.

Ingredients

Scale
  • 1 cup pastina pasta (or other small pasta like acini di pepe)
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (plus more for garnish)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Finely dice the carrot and celery, and chop the onion and mince the garlic.
  2. In a medium pot, bring the broth to a boil, add pastina, reduce heat and simmer for 5-7 minutes.
  3. In a skillet, heat olive oil and sauté diced carrots, celery, and onions until soft, about 5 minutes, then add minced garlic for an additional minute.
  4. Transfer sautéed vegetables into the pot with pasta and broth, add salt, pepper, and stir in Parmesan cheese until melted.
  5. Ladle the soup into bowls and garnish with additional Parmesan and parsley. Serve hot.

Notes

Use fresh ingredients for better flavor. Watch the pasta closely to avoid overcooking.

Nutrition

Find it online: https://izooco.com/italian-pastina-soup-2/