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Pastina Soup

A comforting bowl of warm Pastina Soup, perfect for chilly evenings, filled with tiny star-shaped pasta and delicious broth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 cup pastina pasta Star-shaped tiny pasta
  • 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option
  • 1 carrot, diced Adds crunch and sweetness
  • 1 celery stalk, diced Adds flavor and texture
  • 1 small onion, diced Provides a base flavor
  • Salt and pepper to taste Adjust seasoning as desired
  • Fresh parsley, chopped (optional) For garnish and added flavor

Method
 

Preparation
  1. Start by dicing your carrot, celery, and onion into small pieces.
Cooking
  1. In a large pot, heat a tablespoon of olive oil over medium heat.
  2. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Follow it with the carrot and celery, cooking for another 5 minutes until slightly softened.
  4. Pour in the chicken or vegetable broth and bring it to a gentle boil.
  5. Once the broth is boiling, add your pastina pasta and cook according to package instructions (usually about 5-7 minutes), stirring occasionally.
  6. Season the soup with salt and pepper to taste.
  7. Remove the pot from heat and stir in freshly chopped parsley, if using.
  8. Ladle the hot soup into bowls, garnish with extra parsley or a sprinkle of pepper, and enjoy!

Notes

Leftover Pastina Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat on low heat, adding a splash of water or broth if it becomes too thick.