Description
A comforting and traditional Italian Pastina Soup featuring tender pureed vegetables, delicate small pasta, and rich Parmesan flavors, perfect for a warm, nourishing meal.
Ingredients
Scale
Vegetables
- 1 yellow or white onion (roughly chopped)
- 2 carrots (roughly chopped)
- 2 celery sticks (roughly chopped)
Broth and Pasta
- 6 cups chicken or vegetable broth
- 1 Parmesan rind
- 1 cup pastina pasta (or other small pasta like acini di pepe or stelline)
Toppings and Seasoning
- 1/2 cup grated Parmesan cheese
- Salt and pepper (to taste)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
- Prepare the vegetables: Roughly chop the onion, carrots, and celery. There is no need for precise cuts as these will be pureed later.
- Cook the broth and vegetables: In a large pot, combine the chopped vegetables, chicken or vegetable broth, and the Parmesan rind. Heat on high until the mixture reaches a boil.
- Simmer the vegetables: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes until the vegetables are tender and fully cooked.
- Puree the vegetables: Using a strainer, remove the vegetables from the broth and transfer them to a blender with ½ to 1 cup of the broth. Alternatively, use an immersion blender directly in the pot. Blend until smooth, being cautious with hot liquids.
- Recombine and cook pasta: Pour the pureed vegetables back into the pot and add the pastina pasta. Simmer gently for 7-9 minutes until the pasta is tender and cooked through.
- Season the soup: Turn off the heat and stir in the grated Parmesan cheese. Season with salt and black pepper according to your taste.
- Serve garnished: Ladle the soup into bowls and top with freshly chopped parsley if desired. Enjoy warm.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Be careful when blending hot liquids to avoid splatters; blend in batches if necessary.
- Pastina can be substituted with any small pasta shapes like acini di pepe or stelline.
- Adding the Parmesan rind during cooking infuses a deep umami flavor to the soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian soup, pastina soup, Parmesan soup, comforting soup, easy dinner recipe, vegetable puree soup
