Description
A comforting and easy-to-make Italian pastina soup, perfect for a quick meal or when you need a soothing dish. This recipe uses simple ingredients to create a flavorful broth with tiny pasta stars.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup pastina (tiny star-shaped pasta)
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Heat the olive oil in a medium pot or Dutch oven over medium heat.
- Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Once boiling, stir in the pastina. Reduce the heat to medium-low and simmer according to the pasta package directions (usually 5-8 minutes), or until the pastina is tender.
- Remove the pot from the heat. Stir in the 1/4 cup of grated Parmesan cheese until melted and smooth.
- Season the soup with salt and black pepper to taste.
- Ladle the soup into bowls. Garnish with fresh parsley and serve immediately with extra Parmesan cheese on the side.
Notes
- For a richer flavor, use homemade chicken broth.
- If the soup is too thick, add a splash more broth or water until desired consistency is reached.
- Pastina absorbs liquid quickly; if making ahead, add extra broth when reheating.
- You can substitute other small pasta shapes like acini di pepe or orzo if pastina is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian