Pastina Soup

Name: Pastina Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 quarts
Cuisine: Europe, Italian
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

Total Time Prep: 10 min. Cook: 30 min.

Yield 2 quarts

Test Kitchen Approved

Pastina soup is an iconic Italian comfort food chock-full of nutrient-dense vegetables and tiny pasta. Make it for a cold day, a day with a cold or any time you need a Nonna-approved dish.

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

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.
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.

This comforting pastina soup is chock-full of veggies like onions, celery and carrots. It's a one-pot recipe that'll fill your stomach and warm your heart. —Lauren Habermehl, Pewaukee, Wisconsin

Recipe Creator