Ingredients
Scale
- 1 cup pastina (tiny pasta)
- 4 cups chicken or vegetable broth
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley (chopped, for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken or vegetable broth, and add the dried thyme and bay leaf. Bring the mixture to a boil.
- Once boiling, add the pastina and reduce the heat to a simmer. Cook according to package instructions, usually about 5-7 minutes, until the pasta is tender.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.
Notes
- Additional Tips: For a creamier soup, you can stir in a splash of cream or milk just before serving.
- Storage: Store leftover soup in an airtight container in the fridge for up to 3 days. The pastina may absorb some broth, so you may need to add a little water or broth when reheating.
- Freezer-Friendly: This soup can be frozen, but the pastina may become mushy upon thawing. It’s best to freeze the broth and add freshly cooked pastina when ready to serve.
- Prep Time: 10
- Cook Time: 15
- Category: Soup
- Cuisine: Italian
Keywords: Pastina Soup Recipe