Description
This comforting Pastina Soup is a quick and easy Italian-inspired soup perfect for a cozy meal. Made with tiny pastina pasta, sautéed vegetables, and savory vegetable broth, it is finished with fresh parsley and a generous sprinkle of Pecorino Romano cheese for a rich, flavorful touch.
Ingredients
Scale
Soup Base
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup diced carrots
Pasta
- 1 cup pastina pasta
Finishing Touches
- ¼ cup fresh parsley, finely chopped
- ½ cup grated Pecorino Romano cheese
- Freshly cracked black pepper to taste
- Salt to taste
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent and soft, about 5 minutes, to develop the soup’s flavor base.
- Add Carrots and Garlic: Stir in the diced carrots and minced garlic. Cook for 1-2 minutes until the garlic becomes fragrant, ensuring the vegetables are tender and aromatic.
- Add Broth and Simmer: Pour in the low-sodium vegetable broth, stirring to combine. Bring the mixture to a gentle simmer to meld the flavors together.
- Cook Pastina: Add the pastina pasta to the simmering broth. Cook according to package instructions, usually about 3-5 minutes, until the pasta is al dente — tender but with a slight bite.
- Season and Add Parsley: Season the soup with salt and freshly cracked black pepper to taste. Stir in the finely chopped fresh parsley just before serving to add brightness and color.
- Finish with Cheese: Serve the soup hot, topped with a generous sprinkle of grated Pecorino Romano cheese, which adds a salty, savory richness to each bowl.
Notes
- Use low-sodium broth to better control the salt level of the soup.
- Pastina cooks very quickly, so watch it carefully to avoid overcooking and turning mushy.
- For a non-vegetarian version, chicken broth can replace vegetable broth.
- Add a squeeze of fresh lemon juice at the end for a bit of brightness, if desired.
