Description
A comforting and quick-to-make Pastina Soup featuring tender pastina pasta simmered in a flavorful vegetable broth with sautéed onions, garlic, and carrots, finished with fresh parsley and Pecorino Romano cheese for a warm, satisfying meal.
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
- Salt to taste
- Freshly cracked black pepper to taste
Pasta and Garnish
- 1 cup pastina pasta
- ¼ cup fresh parsley, finely chopped
- ½ cup grated Pecorino Romano cheese
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add diced onions and cook, stirring occasionally, until they become translucent and fragrant, about 5 minutes.
- Add Carrots and Garlic: Stir in the diced carrots and minced garlic, cooking until the garlic releases its aroma, approximately 1-2 minutes.
- Add Broth and Simmer: Pour in the vegetable broth, increasing the heat to bring the mixture to a gentle simmer.
- Cook Pastina: Add the pastina pasta to the simmering broth and cook according to the package instructions, typically 3-5 minutes, until the pasta is al dente.
- 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 retain its bright flavor.
- Serve with Cheese: Ladle the hot soup into bowls and top each serving with grated Pecorino Romano cheese for a savory finish.
Notes
- To make this soup more hearty, add cooked shredded chicken or white beans.
- For a creamier texture, stir in a splash of cream or milk before serving.
- Adjust salt according to the saltiness of your vegetable broth.
- Fresh herbs like basil or thyme can be added for extra flavor.
- Serve with crusty bread for a complete meal.
