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Italian Pastina Soup

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A comforting Italian pastina soup made with a handful of simple ingredients and perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 medium carrot (peeled and finely chopped)
  • 2 cloves garlic (smashed)
  • to taste Salt
  • to taste Pepper
  • 6 cups chicken stock (homemade or store-bought)
  • 1 piece Parmesan rind (optional for added flavor)
  • 1 cup pastina pasta
  • to taste Parmesan cheese (grated, for serving)
  • 1 piece chicken breast (cooked and shredded)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, until the vegetables start to soften.
  3. Toss in the smashed garlic and continue cooking for another minute until fragrant.
Cooking
  1. Pour in the chicken stock and add the Parmesan rind if using. Increase the heat to bring the mixture to a simmer. Season with salt and pepper as desired.
  2. Once the broth is simmering, add the shredded chicken. Let it mingle and warm through for about 2-3 minutes.
  3. Stir in the pastina and allow it to cook according to package instructions, usually about 5-7 minutes. Make sure to stir occasionally to prevent sticking.
  4. Once the pasta is tender, remove the pot from the heat. Ladle the soup into bowls and garnish generously with grated Parmesan cheese.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 7gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 3g

Notes

For a lighter, vegetarian version, substitute chicken stock with vegetable broth. This soup can be stored in airtight containers for up to 4 days and can be frozen for up to 3 months. Pastina can swell when freezing, so consider cooking it separately and adding it back to the reheated broth.
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