Italian Pastina Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
2 celery stalks, cut into chunks
02 -
1 yellow or white onion, chopped into big pieces
03 -
2 carrots, cut into pieces
04 -
Optional: couple tablespoons of parsley, chopped for topping
→ Broth & Pasta
05 -
6 cups of veggie or chicken broth
06 -
1 cup small pasta like stelline, acini di pepe, or pastina
→ Cheese & Seasonings
07 -
1 Parmesan cheese rind
08 -
Half a cup of grated Parmesan cheese
09 -
Salt and black pepper as needed
# Instructions:
01 -
Dice up the carrots, celery, and onion into rough pieces.
02 -
Throw veggies into a big pot with broth and the Parmesan rind. Bring it to boil, then turn it down low, cover, and let it cook gently for 20-30 minutes until soft.
03 -
Scoop out cooked veggies and puree them with some of the broth (about ½ to 1 cup). Don’t forget to be careful handling hot liquids.
04 -
Pour the smooth veggie mix back in the pot. Add the pasta and let it simmer for 7-9 minutes until the pasta is done.
05 -
Turn off the heat. Toss in the grated Parmesan cheese, plus salt and pepper to your taste.
06 -
If you like, sprinkle chopped parsley on top before serving.
# Notes:
01 -
Some call this 'Italian penicillin' because it’s so comforting when you’re sick or need a pick-me-up.
02 -
If you’ll have leftovers, it’s better to store the cooked pasta and broth in separate containers.
03 -
Want more flavor? Try adding Italian spices, a sprinkle of garlic powder, or chili flakes.
04 -
To make it heartier, toss in rotisserie chicken, sausage, or a soft-boiled egg.