Pastina Soup Recipe
This easy Italian soup recipe can be put together in 5 minutes, it simmers to perfection with tiny pasta, tender chicken, and veggies.
Serving6 Servings
Ingredients
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 cloves garlic, crushed
- 6 cups chicken stock
- 1 cup pastina pasta or any kind of small pasta
- 2 cups cooked and shredded chicken or rotisserie chicken
- 2 sprigs thyme
- Salt and pepper, to taste
- ¼ cup parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
Prepare the base:
- Add onion, carrots, celery, garlic and chicken stock in a stock pot.
- Bring to a boil over medium-high heat. Reduce the heat and simmer until vegetables are tender, about 10-15 minutes.
- Remove the veggies with a slotted spoon and place in a blender. Add 1 cup of cooking liquid and blend until smooth.
Assemble the soup:
- Pour the blended veggies back into the stock pot and add pastina pasta.
- Add thyme and season to taste with salt and pepper.
- Simmer the soup until the pasta is cooked, stirring frequently. It usually takes about 18-20 minutes. Add the chicken in the last 5 minutes of cooking.
- Remove from heat and discard the thyme sprigs.
- Stir in the parmesan.
Serve:
- Serve the soup warm, garnished with chopped parsley.
Notes
You can add a little more protein to this soup by adding some whisked eggs during the last minute of cooking.
Nutrition
Calories: 320 kcal · Carbohydrates: 24 g · Protein: 32 g · Fat: 11 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 86 mg · Sodium: 700 mg · Potassium: 359 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 3459 IU · Vitamin C: 4 mg · Calcium: 72 mg · Iron: 1 mg