Italian Pastina Soup
A comforting Italian soup featuring tiny star pasta in a creamy, flavorful broth, enriched with blended vegetables, garlic seasonings, and Parmesan for warmth and simplicity.
Equipment
- 1 large pot
- 1 blender
- 1 slotted spoon
Ingredients
- 6 cups chicken broth
- 2 celery stalks chopped
- 1 small onion chopped
- 2 carrots chopped
- 1 cup pastina or tiny pasta
- 1 tablespoon butter optional
- garlic salt to taste
- garlic powder to taste
- salt and pepper to taste
- 1 Parmesan rind
- grated Parmesan for topping
Instructions
- Add chopped celery, onion, and carrots to the chicken broth in a large pot and bring to a simmer until vegetables are completely soft.
- Remove cooked vegetables with a slotted spoon and blend them with a ladle of hot broth until smooth.
- Return the blended vegetable mixture to the pot to thicken the broth.
- Bring the broth to a gentle boil and add pastina, cooking it according to package instructions until tender.
- Season the soup with garlic salt, garlic powder, salt, and pepper. Stir in butter and Parmesan rind for extra richness if desired.
- Serve the soup warm, topped with grated Parmesan.
Notes
- Use vegetable broth for a vegetarian version.
- Blend vegetables thoroughly for a creamy texture.
- Store leftovers in the refrigerator up to 3 days.
- Add fresh herbs like parsley for extra flavor.