Cozy Up with Heartwarming Italian Pastina Soup

This Italian Pastina Soup offers a comforting meal packed with nutrients, perfect for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Italian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup Pastina Small pasta that gives the soup its heartiness; substitute with orzo or acini di pepe if needed.
4 cups Chicken Broth or Vegetable Broth for a vegetarian version.
2 tablespoons Olive Oil Can be replaced with any neutral oil.

For the Vegetables

1 medium Carrot Diced; zucchini or peas can be great alternatives.
2 stalks Celery Chopped; try fennel for a unique twist.
1 medium Onion Diced; shallots can be used for a milder sweetness.

Seasonings and Garnishes

to taste Salt
to taste Pepper
2 tablespoons Fresh Parsley Chopped; basil or thyme can also work well.
1/4 cup Parmesan Cheese Optional; omit for a vegan version.

Equipment

large pot

Method

Cooking Steps

Preheat a large pot over medium heat and drizzle in olive oil to coat the bottom.
Add diced carrot, chopped celery, and diced onion; sauté for 5-7 minutes until tender.
Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Pour in warmed chicken or vegetable broth, and bring to a gentle simmer; season with salt and pepper.
Add pastina pasta and cook according to package instructions, about 6-8 minutes.
Once cooked, remove from heat and stir in chopped parsley and a splash of lemon juice if desired.
Serve hot, garnished with Parmesan cheese if preferred.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 7gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze for up to 3 months.

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