Pastina Soup Recipe

Ingredients

• 6 cups Chicken Broth (store‑bought, low‑sodium preferred)
• 1 medium Onion (peeled and cut into large chunks)
• 2 Carrots (peeled and cut into large chunks)
• 2 Celery Stalks (cut into large chunks)
• 1 Parmesan Rind (whole rind, adds depth of flavor)
• 1 cup Pastina (tiny pasta; star‑shaped or any small shape works)
• 1 pinch Salt (adjust to taste)
• 2 tablespoons Parmesan Cheese (freshly grated for garnish)

Instructions

1. Prep Vegetables

   Peel the onion and carrots, then cut the onion, carrots, and celery into large, bite‑size chunks.

   Time: PT7M

2. Start the Broth

   In a large pot, combine the chicken broth, vegetable chunks, and the Parmesan rind. Turn the heat to medium‑high and bring to a rolling boil.

   Time: PT5M

   Temperature: medium-high

3. Simmer the Soup

   Reduce the heat to low, place the lid on partially (allowing a small vent), and let the soup simmer for about 20 minutes, or until the vegetables are very tender.

   Time: PT20M

   Temperature: low

4. Puree the Vegetables

   Using a ladle, transfer the cooked vegetables (leaving the Parmesan rind out) into the food processor. Blend until smooth, creating a thick puree.

   Time: PT5M

5. Return Puree to Pot

   Pour the vegetable puree back into the pot, stir, and bring the soup back to a gentle bubble.

   Time: PT2M

   Temperature: medium

6. Add Pasta and Season

   Season the soup with a pinch of salt, then add the pastina. Stir and cook for 3 minutes, or until the pasta is al dente.

   Time: PT3M

   Temperature: medium

7. Finish and Serve

   Turn off the heat, ladle the soup into bowls, and garnish each serving with freshly grated Parmesan cheese.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

40 g

Fat

3 g

Fiber

2 g