Italian Pastina Soup with Chicken Broth and Parmesan (Print version)
Tiny pastina simmered in chicken broth with vegetables, Parmesan rind, and grated cheese for a cozy 30-minute soup.
# Ingredients:
For the soup base
01 -
1 tablespoon unsalted butter
02 -
1 tablespoon extra-virgin olive oil
03 -
1 small yellow onion, finely diced
04 -
1 medium carrot, finely diced
05 -
1 celery stalk, finely diced
06 -
2 cloves garlic, minced
07 -
6 cups (1.4 L) low-sodium chicken broth
08 -
1 Parmesan rind, about 2-3 inches
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/4 teaspoon black pepper
For finishing
11 -
1 cup (170 g) pastina, stelline, acini di pepe, or another tiny pasta
12 -
1/2 cup (45 g) freshly grated Parmesan cheese, plus more for serving
13 -
2 tablespoons chopped fresh parsley
14 -
1 teaspoon fresh lemon juice, optional
# Instructions:
01 -
Heat the butter and olive oil in a medium soup pot over medium heat. Add the onion, carrot, and celery and cook for 5-6 minutes, stirring often, until softened but not browned.
02 -
Stir in the garlic and cook for 30 seconds. Add the chicken broth, Parmesan rind, salt, and black pepper, scraping the bottom of the pot.
03 -
Bring to a gentle simmer and cook for 10-12 minutes, until the vegetables are tender and the broth smells savory. Do not boil hard because the rind can stick.
04 -
Stir in the pastina and cook according to the package directions, usually 5-8 minutes, stirring often so the pasta stays loose.
05 -
Turn off the heat and remove the Parmesan rind. Stir in the grated Parmesan a little at a time until melted into the broth.
06 -
Taste and adjust the salt. Stir in parsley and lemon juice if using, then serve hot with more Parmesan on top.
# Good to know:
01 -
Serve right after cooking for the best pastina texture.
02 -
For make-ahead soup, cook the pastina separately and add it to each bowl.
03 -
Use low-sodium broth because Parmesan adds salt.