Italian Pastina Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 3 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups low-sodium chicken or vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup dry pastina or other small pasta shapes
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the garlic and cook for 1 minute more, until fragrant.
- Pour in the broth and diced tomatoes. Add the bay leaf and thyme. Season with salt and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
- Add the pastina and continue simmering for 8-10 minutes, until the pasta is tender.
- Remove the bay leaf and thyme sprigs. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese.
Nutrition
Calories: 290kcal
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