Pastina Soup
Discover the ultimate comfort food with this tasty Pastina Soup recipe - full of tender veggies, flavorful broth and little pasta stars.
Servings: 8
Calories: 336kcal
Ingredients
- 1/4 cup olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery ribs diced
- 2 teaspoons minced garlic
- 1 sprig of thyme
- 2 bay leaves
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- 8 cups chicken stock
- 12 ounces pastina
- 1/2 cup freshly grated parmesan cheese plus more for topping
- zest of one lemon
- juice of half a lemon
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrot, and celery, and cook until tender. Add garlic and cook for another 2 minutes.
- Add thyme, bay leaves, salt, pepper, and chicken stock to the pot. Bring to a boil, then turn the heat to medium low and simmer for 10 minutes.
- Add pastina and cook for 6 minutes, or until pasta is al dente. Stir in parmesan cheese, lemon zest, and lemon juice. Add more salt and pepper if desired.
- Serve immediately with extra parmesan cheese for topping.
Notes
- Store leftovers in an airtight container in the fridge.
- When reheating leftovers, you might have to add a little water or chicken stock to get the right consistency.
- Add shredded chicken to make this soup even more filing and nutritious.
Nutrition
Calories: 336kcal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 755mg | Potassium: 340mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2616IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg