Pastina Soup with Chicken Broth and Parmesan
When you’re craving a warm, comforting meal, nothing beats a bowl of homemade pastina soup. This delicious dish combines tiny pasta with a velvety vegetable-infused chicken broth, topped with fresh parsley and parmesan cheese. It’s the perfect one-pot recipe for busy weeknights, taking only 30 minutes from start to finish. Pair it with a slice of crusty bread and a refreshing salad for a wholesome, satisfying dinner.
Why You’ll Love This Recipe
Quick and Easy: Ready in just half an hour, it’s ideal for busy schedules.
Nutrient-Rich: Packed with vegetables and low-sodium chicken broth for a healthy boost.
Minimal Cleanup: A one-pot wonder that keeps your kitchen hassle-free.
The Secret Ingredients
This recipe uses simple pantry staples with a couple of standout components that make it truly special:
Parmesan Rind: Don’t toss those leftover parmesan rinds! They add a rich, umami flavor to the broth. If you don’t have one, a small chunk of parmesan cheese will do.
Pastina or Small Pasta: Tiny pasta varieties like pastina, orzo, or acini di pepe are perfect for soaking up the flavorful broth.
Ingredients You’ll Need
Here’s everything you need to make this cozy pastina soup:
6 cups low-sodium chicken broth – The base of your soup; opt for high-quality broth for the best flavor.
1 medium yellow onion – Adds sweetness and depth to the broth.
2 carrots – Peeled and sliced; they lend a touch of natural sweetness.
2 celery ribs – Sliced for a mild, savory flavor.
1 parmesan rind – For that creamy, cheesy aroma.
Kosher salt – To enhance all the flavors.
1 1/2 cups pastina or tiny pasta – The star of the dish, creating a hearty texture.
1/4 cup finely chopped parsley leaves – Adds a burst of fresh, herbal flavor.
Grated parmesan cheese – For serving, providing a final layer of indulgence.
Step-by-Step Guide to Perfect Pastina Soup
Step 1: Build the Flavorful Base
Start by creating a vegetable-infused chicken broth. Combine the chicken broth, onion, carrots, celery, parmesan rind, and a pinch of salt in a large pot. Cover and bring to a boil over high heat, then reduce to low and simmer for 20–30 minutes until the vegetables are soft and tender.
Pro Tip: The longer you simmer, the richer your broth will be.
Step 2: Puree the Vegetables
Carefully remove the parmesan rind and set it aside. Using a slotted spoon, transfer the cooked vegetables to a blender or food processor. Add a ladle or two of the broth and puree until smooth. Return the pureed vegetables to the pot for a thicker, heartier broth.
Alternative Option: If you prefer a chunkier soup, skip the pureeing step and enjoy the texture of whole vegetables.
Step 3: Cook the Pasta
Turn the heat to high and bring the broth to a boil again. Stir in the pastina and cook for about 3 minutes or until tender.
Note: Tiny pasta cooks quickly, so keep an eye on it to avoid overcooking.
Step 4: Garnish and Serve
Taste the soup and adjust the seasoning with more salt if necessary. Ladle the soup into bowls and top with freshly chopped parsley and grated parmesan cheese. Serve hot with a slice of crusty bread on the side.
Storage Tip: If you have leftovers, store the broth separately from the pasta to prevent it from soaking up all the liquid.
Expert Tips for the Best Results
Save Parmesan Rinds: Keep a stash of parmesan rinds in your freezer to use in soups like this one. They add incredible depth to the broth.
Customize Your Veggies: Feel free to add more vegetables like zucchini or spinach for extra nutrients.
Make It Ahead: The broth can be prepared up to 5 days in advance and stored in the refrigerator. Just cook the pasta fresh before serving.
Simplified Recipe for Quick Reference
Ingredients:
6 cups low-sodium chicken broth
1 medium yellow onion, sliced
2 carrots, peeled and sliced
2 celery ribs, sliced
1 parmesan rind
Kosher salt
1 1/2 cups pastina or small pasta
1/4 cup parsley, chopped
Grated parmesan cheese
Instructions:
Simmer the broth: In a large pot, combine chicken broth, onion, carrots, celery, parmesan rind, and salt. Cover and simmer for 20–30 minutes.
Puree the vegetables: Remove the parmesan rind. Blend vegetables with some broth until smooth. Return to the pot.
Cook the pasta: Bring the broth to a boil. Add pastina and cook until tender, about 3 minutes.
Serve: Adjust seasoning. Garnish with parsley and parmesan cheese. Serve hot.
