Description
A light and healing pasta soup made with pastina and broth.
Ingredients
Scale
- 4 cups vegetable broth or chicken broth
- ½ cup pastina (or any small pasta like acini di pepe or stelline)
- 1 tablespoon unsalted butter
- ¼ cup grated Parmesan cheese (plus extra for serving)
- Salt and black pepper, to taste
- Optional:
- Fresh parsley, chopped (for garnish)
- A drizzle of olive oil (for richness)
Instructions
- Heat the Broth: In a medium saucepan, bring the vegetable or chicken broth to a gentle boil. The better the broth, the better the soup—use homemade or a good-quality store-bought version.
- Add the Pastina: Once the broth is bubbling, stir in the pastina. Reduce the heat slightly and cook according to the package instructions, usually about 5–6 minutes, until the pasta is tender.
- Stir in the Butter and Cheese: When the pastina is cooked, remove the pan from heat. Stir in the butter until melted and silky. Add the grated Parmesan cheese and stir again until the soup becomes creamy and slightly thickened.
- Season and Serve: Taste and season with salt and freshly cracked black pepper. Ladle the soup into bowls and top with a little more Parmesan, a sprinkle of chopped parsley, or a swirl of olive oil if desired. Serve immediately with warm crusty bread or on its own for a light, healing meal.
Notes
- This soup can be made with either vegetable or chicken broth depending on dietary preferences.
- Feel free to add in other vegetables or proteins to make it heartier.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soups
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg