Pastina Soup

Name: Pastina Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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)

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

chicken broth pastina soup recipes

Ingredients

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6 cups low-sodium chicken broth1 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 salt1 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)

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Instructions

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Step 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.

Step 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.

Step 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.

Step 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.