Italian Pastina Soup

1 yellow or white onion (roughly chopped)

2 carrots (roughly chopped)

2 celery sticks (roughly chopped)

6 cups chicken or vegetable broth

1 Parmesan rind

1 cup pastina pasta (or other small pasta like acini di pepe or stelline)

½ cup grated Parmesan cheese

Salt and pepper (to taste)

2 tablespoons fresh parsley (chopped (optional, for garnish))

Chop the vegetables roughly; you don’t need to be precise.
Add them to a large pot with the broth and Parmesan rind. Turn the heat to high and bring to a boil.
Once boiling, turn down the heat, cover and simmer for 20-30 minutes until the vegetables are tender.
Remove the vegetables from the pot using a strainer and add to a blender with ½-1 cup of the broth. You can also add to another pot and use an immersion blender. Blend until smooth. Be careful when blending hot liquids.
Pour the pureed veggies back into the pot and add the pastina. Simmer for 7-9 minutes until the pasta is cooked.
Turn off the heat and season with Parmesan cheese, salt and black pepper to taste.
Serve topped with some freshly chopped parsley.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m