pastina soup
Chicken
Pastina Soup
Pastina soup is an iconic Italian comfort food chock-full of nutrient-dense vegetables and tiny pasta. Make it for a cold day, a day with a cold or any time you need a Nonna-approved dish.
Ingredients
- 6 cups reduced-sodium vegetable broth
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 3 celery ribs, chopped
- 2 garlic cloves, peeled
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup shredded or grated parmesan cheese, divided
- 1-1/2 cups acini di pepe, orzo or ditalini pasta
- 1 tablespoon minced fresh parsley
Directions
- In a Dutch oven or stock pot; bring both to a simmer over medium-low heat. Add onion, carrot, celery, garlic, salt and pepper. Cook, covered, 20-25 minutes or until vegetables are soft. Stir in 2 tablespoons Parmesan. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan.
- Bring soup to a boil. Add pasta; reduce heat to a simmer. Cook 9-11 minutes or until pasta is cooked through. Serve in bowls; garnish with remaining Parmesan cheese, parsley and if desired, additional pepper.
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