Ingredients
Soup Base
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, sliced into large pieces
- 2 carrots, peeled and sliced into large pieces
- 2 celery ribs, sliced into large pieces
- 1 parmesan rind (about 2-inches long)
- Kosher salt, to taste
Pasta
- 1 1/2 cups pastina or any tiny pasta variety (alphabet, orzo, acini di pepe)
Garnish
- 1/4 cup finely chopped parsley leaves
- Grated parmesan cheese, for serving
Instructions
- Simmer the broth: In a large pot with a lid, combine the chicken broth, onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Bring the mixture to a boil over high heat, then reduce to a low simmer. Cover and let cook until the vegetables are very tender, about 20 to 30 minutes.
- Puree the vegetables: Remove the parmesan rind and discard it. Use a slotted spoon to transfer the softened vegetables to a food processor. Add a few ladles of the broth and blend until completely smooth. Scrape the pureed vegetables back into the pot with the broth.
- Boil the pasta: Turn the heat back to high and bring the soup to a boil. Stir in the pastina and cook until tender, approximately 3 minutes. Remove the pot from the heat.
- Serve: Taste the soup and adjust salt as needed. Ladle the soup into bowls and garnish each serving with chopped parsley and grated parmesan cheese. Serve hot, ideally with crusty bread and a fresh green salad.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- If you prefer vegetarian, substitute chicken broth with vegetable broth.
- Any tiny pasta like orzo, acini di pepe, or alphabet pasta may be used in place of pastina.
- Pureeing the vegetables creates a creamy texture without needing cream or dairy.
- The parmesan rind adds depth of flavor; discard after simmering.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Entree, Soup
- Method: Stovetop
- Cuisine: Italian
