Pastina Soup

Pastina Soup

from themediterraneandish.com
30 min

The coziest pastina soup with vegetable-spiked chicken broth and parmesan cheese. This easy weeknight recipe takes one pot and is on your table in just 30 minutes!  Serve with crusty bread and a crisp fresh salad.

Ingredients

  • 6 cups low-sodium chicken broth
  • 1 medium yellow onion, (sliced into large pieces)
  • 2 carrots, (peeled and sliced into large pieces)
  • 2 celery ribs, (sliced 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)

Directions

  1. 1

    Simmer the broth. In a large pot with a lid, stir together the broth, onion, carrots, celery, parmesan rind, and a pinch of salt. Turn the heat to high to bring to a boil, then lower the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.

  2. 2

    Puree the vegetables. Discard the parmesan rind, then use a slotted spoon to transfer the vegetables to a food processor. Add a couple ladles of the broth and blend until the vegetables are fully smooth. Scrape the purreed vegetables back into the pot.

  3. 3

    Boil the pasta. Turn the heat to high to bring the broth to a boil. Once boiling, stir in the pastina. Cook until the pasta is tender, about 3 minutes or so. Remove the soup from the heat.

  4. 4

    Serve. Taste the soup and adjust seasoning, adding more salt if it tastes flat. Ladle the pastina into serving bowls. Finish each bowl with a sprinkle of parsley and grated parmesan cheese and serve hot.