Description
A comforting and easy pastina soup made with vegetable-infused low-sodium chicken broth, tender tiny pasta, and finished with fresh parsley and grated parmesan cheese. Perfect for a cozy weeknight meal, ready in just 30 minutes with minimal cleanup.
Ingredients
Scale
Broth and Vegetables
- 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, to taste
Pasta and Garnishes
- 1 1/2 cups pastina (or any tiny pasta like alphabet, orzo, or acini di pepe)
- 1/4 cup finely chopped parsley leaves, for garnish
- Grated parmesan cheese, for serving
Instructions
- Simmer the broth: In a large pot with a lid, combine the chicken broth, sliced onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Bring the mixture to a boil over high heat, then reduce to low and cover. Let it simmer gently until the vegetables are very tender, about 30 minutes.
- Puree the vegetables: Remove and discard the parmesan rind. Using a slotted spoon, transfer the vegetables to a food processor. Add a few ladles of the cooking broth to aid blending. Puree until completely smooth, then return the vegetable puree back to the pot with the broth.
- Boil the pasta: Increase the heat to high to bring the soup back to a boil. Stir in the pastina and cook until tender, about 3 minutes. Remove the soup from heat.
- Serve: Taste the soup and adjust seasoning by adding more salt if needed. Ladle the soup into bowls, then garnish with chopped parsley and grated parmesan cheese. Serve hot.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the parmesan rind or use a vegetarian parmesan alternative.
- Use any tiny pasta variety such as alphabet, orzo, or acini di pepe as a substitute for pastina.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently as the pasta may absorb liquid over time.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
- Serve with crusty bread and a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 308 kcal
- Sugar: 5.4 g
- Sodium: 136 mg
- Fat: 3.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 57.2 g
- Fiber: 3.7 g
- Protein: 15.7 g
- Cholesterol: 0.2 mg
