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Italian Pastina Soup Recipe

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3.9 from 11 reviews

This comforting Italian Pastina Soup recipe features tender vegetables blended into a smooth base, enhanced with the umami richness of Parmesan rind and cheese, and finished with delicate pastina pasta. Perfect for a cozy meal, this soup is easy to prepare and can be adapted with either chicken or vegetable broth, making it a versatile and nourishing choice for the whole family.

Ingredients

Vegetables

  • 1 yellow or white onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped

Broth & Flavorings

  • 6 cups chicken or vegetable broth
  • 1 Parmesan rind
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese

Pasta

  • 1 cup pastina pasta (or other small pasta like acini di pepe or stelline)

Garnish

  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Prepare the vegetables: Roughly chop the onion, carrots, and celery. Precision is not necessary since they will be blended later.
  2. Start the broth base: In a large pot, combine the chopped vegetables with the chicken or vegetable broth and the Parmesan rind. Turn the heat to high and bring the mixture to a boil.
  3. Simmer vegetables: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 to 18 minutes until the vegetables are tender and cooked through.
  4. Blend the vegetables: Remove the vegetables from the broth using a strainer and place them into a blender along with ½ to 1 cup of the cooking broth. Alternatively, use an immersion blender directly in another pot. Carefully blend the mixture until smooth, taking care with the hot liquid.
  5. Combine and cook pasta: Pour the pureed vegetable mixture back into the pot and add the pastina pasta. Simmer on low heat for 7 to 9 minutes, or until the pasta is tender and cooked.
  6. Finish and season: Turn off the heat and stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired for a fresh, vibrant touch.

Notes

  • Using the Parmesan rind adds deep, savory flavors to the broth, but if unavailable, you can increase the amount of grated Parmesan cheese slightly.
  • Pastina can be substituted with any small shaped pasta like acini di pepe or stelline.
  • Exercise caution when blending hot liquids to avoid splatters; blending in batches or allowing slight cooling helps.
  • For a vegetarian version, use vegetable broth and ensure the Parmesan is vegetarian-friendly.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://marthatasty.com/italian-pastina-soup-recipe/