Description
A cozy and nourishing Italian-inspired soup made with tiny pastina pasta, simmered vegetables, and a sprinkle of parmigiano. This light yet satisfying broth-based soup is perfect for kids, sick days, or a gentle meal any time.
Ingredients
Scale
- 10.5 cups water (2 ½ liters), or use unsalted vegetable broth or a 50/50 mix
- 1 yellow onion, peeled and halved
- 2 celery ribs, cut in half
- 3 carrots, peeled
- 4 garlic cloves, peeled
- ½ tbsp salt, adjust to taste
- 1 cup pastina (or orzo, stelline, ditalini), boiled
- Grated parmigiano, for garnish
Instructions
- In a large pot, combine water (or broth), onion, celery, carrots, and garlic cloves.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes to let the flavors develop.
- Remove the aromatics (onion, celery, carrots, garlic) with a slotted spoon or strain the broth if preferred.
- Add salt and adjust seasoning to taste.
- In a separate pot, cook pastina according to package instructions until just tender. Drain well.
- Place cooked pastina into individual serving bowls.
- Ladle hot broth over the pastina.
- Top with grated parmigiano and optional olive oil drizzle. Serve hot.
Notes
- Cook pastina separately to keep broth clear and avoid soggy pasta.
- Use a parmesan rind during simmering for deeper flavor if desired.
- Store broth and pasta separately for best leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 4g
- Sodium: 550mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg