Parsley: Chop some parsley for a final flourish of color and freshness. You could also use another fresh herb, like chopped basil, thyme or oregano.
Directions
Step 1: Simmer the vegetables
In a Dutch oven or stockpot, bring the broth to a simmer over medium-low heat. Add the onion, carrots, celery, garlic, salt and pepper, then cook, covered, for 20 to 25 minutes or until the vegetables are tender.
Step 2: Purée the soup
Stir in 2 tablespoons Parmesan cheese and puree the soup using an immersion blender until velvety smooth.
Editor’s Tip: If you don’t have an immersion blender, let the soup cool slightly and then transfer it to a high-powered blender to puree it in batches.
Step 3: Cook the pasta and serve
Bring the pureed soup to a boil, and then add the pasta. Reduce the heat to a simmer and cook for 9 to 11 minutes or until the pasta is al dente. Serve the soup in bowls garnished with parsley and additional Parmesan cheese. Enjoy!
Pastina Soup Variations
Try a creamy pastina soup: To make a creamy version of this Italian pastina soup recipe, add 1/2 cup heavy cream or coconut milk to the soup before serving.
Make a chunky pastina soup: You can make a heartier pastina soup recipe by adding 1 pound cooked, chopped or shredded chicken to the soup while the pasta cooks. Then, stir in 4 cups chopped fresh spinach and one can of drained petite diced tomatoes. Cook for one to two minutes until the spinach wilts and the tomatoes heat through.
How to Store Pastina Soup
Keep leftover Italian pastina soup in an airtight storage container. It will last three to four days in the refrigerator.
Can you freeze pastina soup?
Yes! Italian pastina soup is one of our favorite soup recipes to freeze. Store it in a freezer-safe food storage container for up to three months. Thaw it overnight in the refrigerator before reheating.
How do you reheat pastina soup?
Pastina soup may be warmed on the stovetop over medium-low heat or in the microwave until heated through.
Pastina Soup Tips
What other vegetables can you put in pastina soup?
While carrots, onion and celery are a classic soup trio, you can swap in or add other vegetables you enjoy for added nutrition and flavor variations. Try butternut squash, parsnips, rutabaga, sweet potato or pumpkin.
What can you serve with pastina soup?
Our favorite way to serve this pastina soup recipe is with a hunk of crusty homemade bread. Any focaccia recipe or a Dutch-oven bread would be great for dipping and dunking. A healthy garden salad, like Boston lettuce with roasted red onions or butternut squash Panzanella salad, would also make a fine pairing.
Ingredients
6 cups reduced-sodium vegetable broth
1 medium onion, chopped
2 medium carrots, chopped
3 celery ribs, chopped
2 garlic cloves, peeled
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded or grated Parmesan cheese, divided
1-1/2 cups acini di pepe, orzo or ditalini pasta
1 tablespoon minced fresh parsley
Directions
1
In a Dutch oven or stock pot; bring both to a simmer over medium-low heat. Add onion, carrot, celery, garlic, salt and pepper. Cook, covered, 20-25 minutes or until vegetables are soft. Stir in 2 tablespoons Parmesan. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan.
2
Bring soup to a boil. Add pasta; reduce heat to a simmer. Cook 9-11 minutes or until pasta is cooked through. Serve in bowls; garnish with remaining Parmesan cheese, parsley and if desired, additional pepper.
Nutrition Facts
1 serving: 240 calories, 2g fat (1g saturated fat), 3mg cholesterol, 625mg sodium, 47g carbohydrate (6g sugars, 4g fiber), 9g protein.
ADVERTISEMENT
