Pastina Soup Recipe
Ingredients
- 1 cup pastina (star-shaped pasta or acini di pepe)
- 8 cups good quality chicken broth (homemade preferred)
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 1 small onion finely diced
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 Parmesan rind (optional but recommended)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
- Grated Parmesan cheese for serving
Instructions
- Prepare the Soffritto: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
- Build the Flavor Base: Add the minced garlic and cook for another minute until fragrant. Season with a pinch of salt and pepper.
- Add the Broth: Pour in the chicken broth and add the Parmesan rind if using. Bring to a gentle boil.
- Cook the Pastina: Once boiling, add the pastina to the soup. Reduce heat to medium-low and simmer for about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the tiny pasta from sticking to the bottom.
- Final Touches: Taste and adjust seasoning with salt and pepper. Remove the Parmesan rind.
- Serve: Ladle the hot soup into bowls. Garnish with fresh parsley and offer grated Parmesan cheese at the table.
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