Pastina Soup
Pastina Soup combines tiny, tender pasta with a rich, flavorful broth made from blended veggies, good olive oil, and herbs, finished with fresh lemon and Parmesan.
Servings: 4 servings
Cost: $10.63
Equipment
- 2 Large pots
Ingredients
- 5 tablespoons olive oil divided (extra virgin; good quality)
- 1 packed cup coarsely chopped yellow onion 1 onion
- 1 packed cup coarsely chopped carrots 2 carrots
- 1 packed cup coarsely chopped celery 2-3 ribs
- 1 tablespoon minced garlic
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried crushed rosemary
- Salt and pepper to taste (I add 1/2 tsp each)
- 5 cups chicken broth or stock; good-quality (I like Swanson)
- 3/4 cup uncooked pastina acini di pepe, stelline, or other tiny pasta
- 2 cups shredded rotisserie chicken optional, for a heartier soup
- 2-4 tablespoons freshly squeezed lemon juice optional, but so good
Serving Suggestions
- Parmesan cheese optional, for topping
- Crusty buttered bread optional, for serving
- Freeze-dried parsley or fresh, added to taste
- Freeze-dried dill or fresh, added to taste
Instructions
- Sauté veggies: Heat 1/4 cup olive oil in a large pot over medium-high heat. Add onion, carrots, and celery. Season with salt & pepper (I add 1/2 tsp each). Sauté for 8–10 minutes, stirring occasionally, until deeply golden and beginning to brown around the edges. Lower the heat if anything starts to burn. Don't rush this step; it adds so much flavor!
- Add seasonings: Stir in garlic, Italian seasoning, thyme, and rosemary. Cook for 1 minute, stirring constantly, until fragrant.
- Simmer: Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 25–30 minutes, or until veggies are very soft and tender.
- Blend: Let soup cool slightly, then carefully transfer to a high-powered blender. Blend until completely smooth, about 2 minutes. (Work in batches if needed, never filling past the blender's maximum fill line. Hot liquids release steam and can build pressure, so follow your blender's instructions for blending hot soup to prevent splatters and burns!)
- Finish broth: Return blended broth to the pot. Stir in the remaining 1 tablespoon olive oil and add lemon zest and juice to taste (I start with 1/2 tsp zest and 2 tablespoons juice). Taste and adjust seasonings as needed. Keep warm over low heat.
- Cook pasta: Meanwhile, bring a separate pot of well-salted water to a boil (I use 12 cups water and 1 tablespoon salt). Add pastina and cook according to package directions, stirring occasionally to prevent sticking. Drain well. If the broth isn't ready yet, toss the pasta occasionally to keep it from clumping together.
- Serve: Divide pastina evenly among 4 bowls. Add shredded chicken, if using, then ladle hot broth over top. Finish with plenty of freshly grated Parmesan, parsley, and dill. I love being generous with both herbs! Serve immediately with warm, crusty buttered bread.
Video
Notes
Storage: This soup is best enjoyed fresh! Store pasta & broth separately in airtight containers in the fridge for up to 4 days. This keeps the pasta from soaking up the broth and getting mushy. Reheat and combine just before serving.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 33g | Protein: 23g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.06g | Cholesterol: 28mg | Sodium: 1453mg | Potassium: 519mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5548IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 2mg