Step 1

Drizzle olive oil into a large pot over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, until the vegetables soften and become fragrant.

Step 2

Pour in the chicken or vegetable broth and add the Parmesan rind (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes to allow the flavors to develop.

Step 3

Stir in the pastina and cook according to the package instructions (usually about 6-8 minutes), until the pasta is tender. Stir occasionally to prevent sticking.

Step 4

Remove the Parmesan rind, discard it, and season the soup with salt and black pepper to taste.

Step 5

Ladle the soup into bowls and garnish with chopped parsley, grated Parmesan cheese, and a drizzle of extra virgin olive oil.