Description
A cozy and comforting Italian Pastina Soup made with tiny pasta, fresh vegetables, and a rich golden broth. Light, simple, and perfect for chilly nights or when you need a nostalgic taste of home.
Ingredients
Scale
- 6 cups chicken or vegetable broth
- 1 cup pastina (stelline, acini di pepe, or orzo)
- 1 small onion, finely diced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil or butter
- 1 Parmesan rind (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
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Heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and celery; sauté until softened. Stir in garlic for 30 seconds.
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Pour in broth and add the Parmesan rind if using. Simmer for 15–20 minutes.
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Stir in pastina and cook until tender, 6–8 minutes. Stir occasionally to prevent clumping.
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Remove Parmesan rind, adjust seasoning with salt and pepper.
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Serve hot with fresh parsley and grated Parmesan on top.
Notes
- For meal prep, cook pastina separately and add it when reheating to prevent a soggy texture.
- You can swap chicken broth for vegetable broth to make it vegetarian.
- Add shredded chicken or leafy greens for extra protein and nutrients.
- Soup thickens when stored—add more broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: ~220
- Sugar: 3 g
- Sodium: 720 mg (varies by broth)
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 8 mg