Description
A cozy and comforting Italian soup featuring tiny pastina pasta in a flavorful broth with sautéed vegetables and Parmesan cheese. Perfect for a quick, nourishing meal.
Ingredients
Scale
- 6 cups (1.4 liters) chicken broth or vegetable broth (low-sodium preferred)
- ½ cup (85g) pastina pasta (or orzo, acini di pepe)
- 1 small yellow onion, finely chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 tbsp (30 ml) extra virgin olive oil
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- Grated Parmesan cheese, to taste
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Heat 2 tablespoons of olive oil over medium heat in a medium saucepan or soup pot. Add the finely chopped onion, diced carrot, and celery. Cook gently, stirring occasionally, until the onion is translucent and the veggies are tender, about 5-7 minutes. Add the minced garlic in the last minute and stir until fragrant.
- Pour in 6 cups of chicken or vegetable broth. Stir and bring the mixture to a gentle simmer, allowing flavors to meld for about 5 minutes.
- Add the pastina pasta to the simmering broth. Stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until the pastina is tender but still holds its shape, about 5-6 minutes.
- Season the soup with salt and freshly cracked black pepper to taste. Remove from heat and stir in the chopped fresh parsley.
- Ladle the soup into bowls and top each serving generously with grated Parmesan cheese. Serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Italian Pastina Soup, soup, pasta soup, Italian cuisine