Soups & Stewscookiesandcups
Cozy Italian Pastina Soup
This cozy, nostalgic soup is the perfect cure for any time you need to feel warm on the inside! Packed with easy flavor, this is a soup recipe that everyone in the family will absolutely love.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 35 min🔥 Cook: 35 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- oven
- blender
- food processor
📝 Preparation Steps
1
Heat olive oil in a 7- quart Dutch oven over medium heat. Add the onion, carrots, and celery and sauté until softened, 6 – ⏱️ 7 minutes. Add in the garlic and cook for an additional minute.
olive oil2 tablespoonscarrots, medium diced ( I like to use baby carrots for ease)1 poundgarlic, minced3 cloves
2
Add in the pepper, thyme, bouillon, and tomato paste and cook for ⏱️ 2 minutes.
dried thyme1 teaspoontomato paste2 tablespoons
3
Add in the broth and Parmesan rind and simmer uncovered for ⏱️ 20 minutes.
Parmesan rind1
4
With a slotted spoon remove the Parmesan rind and discard. Next, transfer the vegetables (see note *2) and 1/2 cup of the broth with a slotted spoon and place in a blender or food processor, blending until smooth. You can also do this step with an immersion blender if desired. Add this puree back into the soup. Now is a great time to check for seasoning and adjust with more salt and pepper if needed.
Parmesan rind1
5
Bring the soup back to a boil and add the Pastina, cooking for 5 – ⏱️ 6 minutes (according to pasta package directions.
6
Stir the cooked chicken into the soup, season more if desired. Cover and allow the soup to sit for ⏱️ 20 minutes before serving.
7
Garnish with Parmesan cheese, fresh chopped parsley, and a few squeezes of fresh lemon juice if desired.
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