A comforting and hearty Pastina Soup made with tiny star-shaped pasta, fresh vegetables, and flavorful broth. Perfect for busy evenings when you need something quick yet satisfying.
1 cup pastina (tiny star-shaped pasta or other small pasta shapes)
1 medium yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
6 cups low-sodium chicken or vegetable broth
1 Parmesan rind (optional)
Salt and black pepper, to taste
Fresh parsley, chopped
Grated Parmesan cheese
2 tablespoons extra virgin olive oil, plus more for drizzling
Instructions
Heat a large pot or Dutch oven over medium heat and add 2 tablespoons of extra virgin olive oil. Add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, until the vegetables soften and become fragrant.
Pour in the chicken or vegetable broth and add the Parmesan rind (if using). Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15-20 minutes to allow the flavors to develop.
Stir in the pastina and cook according to the package instructions (usually about 6-8 minutes), until the pasta is tender. Stir occasionally to prevent sticking.
Remove the Parmesan rind, discard it, and season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped parsley, grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
Feel free to add other vegetables like spinach or peas for extra nutrition.
Always taste your broth before adding salt; some brands can be quite salty.
For a creamier texture, stir in a splash of cream or milk just before serving.
For a heartier version, add cooked chicken, turkey, or beans.
Pasta will absorb broth as it sits. Add extra broth when reheating if needed.