Clean recipe · themediterraneandish.com
Pastina Soup
This cozy Italian pastina soup combines tiny pasta with a savory chicken broth enriched with tender vegetables and a Parmesan rind. Finish each bowl with fresh parsley and plenty of grated Parmesan.
Original recipe: themediterraneandish.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Cook:
- 35 min
- Total:
- 40 min
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Ingredients
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, (sliced into large pieces)
- 2 carrots, (peeled and cut into large pieces)
- 2 celery ribs, (cut 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, combine the chicken broth, onion, carrots, celery, Parmesan rind, and a pinch of salt. Bring to a boil over high heat, then reduce the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.
- Puree the vegetables. Remove and discard the Parmesan rind. Use a slotted spoon to transfer the vegetables to a food processor. Add a couple of ladlefuls of broth and blend until completely smooth. Scrape the pureed vegetables back into the pot and stir to combine.
- Cook the pasta. Increase the heat to high and bring the broth to a boil. Stir in the pastina and cook according to the package directions, until tender. Remove the soup from the heat.
- Finish and serve. Taste and add more salt if needed. Ladle the soup into bowls and finish with chopped parsley and grated Parmesan. Serve hot.