Description
Easy Pastina Soup is a quick, cozy Italian recipe made with tiny pasta, Parmesan, and a buttery broth.
Ingredients
Scale
- 3 cups water
- 1 ½ teaspoons Better Than Bouillon Roasted Chicken Base
- 1 small carrot, peeled and cut in half
- 1 small celery stalk, cut in half
- ½ small onion, peeled
- 2 garlic cloves, smashed
- ½ cup stelline pasta
- 2 tablespoons unsalted butter
- 1 ounce (about ⅓ cup) freshly grated Parmigiano Reggiano
- salt and black pepper, to taste
Instructions
- In a medium saucepan, combine the water, Better Than Bouillon, carrot, celery, onion, and garlic. Bring to a gentle simmer over medium heat and cook for about 10 minutes, until the vegetables soften.
- Remove the vegetables using a slotted spoon or fine mesh strainer.
- Add the stelline pasta directly to the simmering broth. Cook for 6–7 minutes, stirring occasionally, until tender and slightly thickened.
- Turn off the heat. Stir in the butter until melted, then mix in the Parmesan until the soup becomes smooth and silky.
- Season with salt and pepper. Spoon into bowls, top with extra Parmesan or a drizzle of olive oil, and serve warm.
Notes
- This recipe can be adjusted for dietary preferences by using vegetable broth for a vegetarian option.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 327
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 40 mg
Keywords: Pastina Soup, Italian soup, comfort food, quick soup, easy recipes