Description
A comforting and soothing soup made with tiny pasta and fresh vegetables, perfect for chilly mornings or quick lunches.
Ingredients
Scale
- 10.5 cups (2 ½ liters) water or unsalted vegetable broth (50/50 mix)
- 1 yellow onion, peeled and halved
- 2 celery ribs, cut in half
- 3 carrots, peeled and left whole
- 4 garlic cloves, peeled
- ½ tablespoon salt (adjust to taste)
- 1 cup pastina (or orzo, stelline, ditalini) — dry measure
- Grated Parmigiano-Reggiano, for garnish
- Optional: drizzle of extra-virgin olive oil for serving
Instructions
- In a large pot, combine the water (or broth), halved onion, celery halves, whole peeled carrots, and garlic cloves.
- Bring to a vigorous boil over high heat.
- Once boiling, reduce heat to a gentle simmer and cook uncovered for 25–30 minutes.
- Remove the aromatics with a slotted spoon or strain the broth through a fine sieve.
- Add ½ tablespoon salt and adjust seasoning as needed.
- In a separate pot, cook the pastina according to package instructions until just tender (3–6 minutes). Drain and set aside.
- Place cooked pastina into individual serving bowls.
- Ladle the hot strained broth over the pastina.
- Top with grated Parmigiano and drizzle with olive oil if desired. Serve hot.
Notes
For a richer flavor, use low-sodium or unsalted broth instead of water. You can also modify the recipe by adding proteins like shredded chicken or beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 850mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2.5g
- Protein: 8g
- Cholesterol: 5mg