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Italian Pastina Soup

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A comforting and heartwarming Italian soup made with tiny pasta, fresh vegetables, and rich broth, perfect for chilly nights.

Ingredients

Scale
  • 1 cup pastina pasta (or other small pasta like acini di pepe)
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (plus more for garnish)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the vegetables by dicing the carrot and celery, chopping the onion, and mincing the garlic.
  2. In a large pot, heat olive oil over medium heat and sauté the carrot, celery, and onion until softened, about 5 minutes.
  3. Add minced garlic, salt, and black pepper; sauté for another minute.
  4. Pour in the chicken broth and bring to a gentle boil, then add the pastina pasta and simmer according to package instructions (about 5-7 minutes).
  5. Taste the soup and adjust seasoning; let it simmer for an additional 2-3 minutes.
  6. Stir in grated Parmesan cheese and let sit for a few minutes to thicken before serving.
  7. Ladle into bowls and garnish with extra Parmesan and parsley. Serve warm.

Notes

Consider serving with crusty bread or a fresh salad. Adjust broth liquid when reheating leftovers.

Nutrition

Find it online: https://hwepodcast.com/italian-pastina-soup/