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Italian Pastina Soup

Hearty and delicious comfort meal.
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Servings: 4 people
Course: Soup
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 cup pastina pasta any really small pasta will do
  • olive oil
  • 1 brown onion roughly chopped
  • 3 carrots peeled and roughly chopped
  • 2 celery stocks roughly chopped
  • 1 lemon for topping; cut into wedges
  • 4 garlic cloves roughly chopped
  • 6 cups chicken broth or stock
  • 1 tsp Better than Buillon chicken base or 1 chicken bouillon cube
  • parmigiano reggiano grated; save the rind
  • salt and pepper
  • parsley for topping; optional

Method
 

  1. Roughly chop the onion, carrots, celery and garlic cloves.  Heat a large pot over medium-high heat with olive oil (or butter).  Add the vegetables, salt, and pepper into the pot and sauté until slightly tender.  
  2. Add the chicken broth, bouillon base, salt and pepper to taste, then place the lid on and simmer for approximately 20 minutes.  **Add the Parmesan rind for more depth of flavor then remove it after simmering. 
  3. Strain out the vegetables through a slotted spoon or colander.  
  4. Add the cooked vegetables to a blender or food processor with ½ cup of water and blend until smooth.  
  5. Pour the blended vegetables back into the pot with the chicken broth and stir through.  Taste for seasoning.  
  6. Cook pastina separately from the soup and follow the package instructions.  Then add it to the soup
  7. Serve in bowls.  Add a squeeze of lemon to each bowl, along with the Parmesan cheese.  Add a drizzle of olive oil and enjoy your soup. 

Notes

You can cook the pastina in the soup, but it takes a bit longer.  I find that cooking it separately works best.
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