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Italian Pastina Soup

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A comforting bowl of Italian Pastina Soup made with tender pastina, fresh vegetables, and rich chicken broth, perfect for chilly evenings.

Ingredients

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  • 1/2 cup pastina
  • 4 cups chicken broth
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Grated Parmesan cheese for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat until it shimmers gently.
  2. Add the diced onion, carrots, and celery to the pot and cook for about 5 minutes, stirring occasionally.
  3. Toss in the minced garlic and let it cook for an additional minute.
  4. Carefully pour in the chicken broth and bring the mixture to a rolling boil.
  5. Stir in the pastina, dried basil, and oregano once boiling.
  6. Reduce the heat to low and let the soup simmer for about 10 minutes.
  7. Season the soup with salt and pepper to your liking.
  8. Ladle the soup into bowls and garnish with grated Parmesan cheese.

Notes

For a vegetarian version, substitute vegetable broth and add beans for protein. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://recypez.com/pastina-soup-italian-recipe/

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