Description
- Italian Pastina Soup made simple, creamy, and comforting. Try this nourishing classic with blended vegetables and tiny pasta.
Ingredients
- 1 yellow or white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 6 cups vegetable broth
- 1 cup small pasta (like pastina, acini di pepe, or stelline)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Roughly chop the onion, carrots, and celery.
- In a large soup pot, combine the chopped vegetables with the vegetable broth.
- Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 15-18 minutes, or until vegetables are tender.
- Remove the vegetables using a strainer and blend them with 1/2 to 1 cup of the broth until smooth. Use a blender or an immersion blender. Be cautious with hot liquids.
- Return the blended mixture to the pot and add the pasta. Simmer for 7-9 minutes or until the pasta is fully cooked.
- Turn off the heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: SOUPS
- Method: Stovetop
- Cuisine: Italian-American