Description
Italian Pastina Soup is a comforting and hearty dish featuring petite star-shaped pasta cooked in a flavorful chicken broth with aromatic vegetables and finished with fresh Parmesan and a hint of lemon. Perfect for a quick, nourishing meal, this soup can be customized with shredded chicken and fresh herbs for added depth.
Ingredients
Soup Base
- 1 to 2 Tablespoons Extra-Virgin Olive Oil
- 1/2 to 1 Onion, finely diced
- 2 Carrots, finely diced
- 2 Celery Stalks, finely diced
- 4 Garlic Cloves, finely minced
- 6 cups Chicken Broth (use 8 cups for brothy soup)
Pasta and Seasoning
- 3/4 cup Pastina Pasta (stelline or stars pasta)
- 1/2 to 1 teaspoon Salt
- 1/2 to 1 teaspoon Pepper
Finishing Touches
- 1/4 cup Parmesan Cheese, freshly grated, plus more for garnish
- 1 to 2 Tablespoons Fresh Lemon Juice or zest from 1 lemon
- Fresh Italian Parsley or Basil (for garnish or stirring in)
- Shredded Chicken (optional)
Instructions
- Sauté the Vegetables: Heat a large pot over medium heat and add the extra-virgin olive oil. Once hot, add the finely diced onion, carrots, and celery. Cook for 8-9 minutes until the vegetables begin to soften, stirring occasionally. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Add the Broth: Pour in the chicken broth or stock. For a brothy soup, use 8 cups; for a creamier texture, use 6 cups. Increase the heat to medium-high and bring the broth to a gentle simmer.
- Cook the Pastina: Stir in the pastina (stelline) pasta. Cook for about 10 minutes, stirring often to prevent the small pasta from sticking to the bottom of the pot. The pasta should be tender but not mushy.
- Season and Add Cheese: Lower the heat to low and season the soup with salt and pepper to taste. Gradually stir in the freshly grated Parmesan cheese a little at a time, ensuring it melts smoothly and avoids clumping.
- Brighten and Garnish: Add fresh lemon juice or lemon zest to brighten the flavors of the soup. Optionally, stir in shredded rotisserie chicken for added protein and top with fresh Italian parsley or basil. Serve hot with additional grated Parmesan on the side.
Notes
- Adjust the broth quantity to control the soup’s thickness—use more for a brothier consistency and less for a creamier texture.
- Stir the pastina frequently during cooking as it is small and prone to sticking to the pot bottom.
- Freshly grated Parmesan cheese is preferred to ensure smooth melting and rich flavor.
- Adding fresh lemon juice or zest at the end wakes up the flavors and adds a bright, fresh note.
- Optional shredded chicken makes this soup a more filling main dish.
- For a vegetarian version, use vegetable broth and omit the chicken and Parmesan if strict vegetarianism is followed.
