Ingredients
1 cup pastina pasta (such as stelline or alternatives like acini di pepe, alphabet pasta, risoni, or orzo; gluten-free options are available)
1 brown onion (you can swap this with white onion or shallots for a twist)
2 carrots
2 celery sticks
4 garlic cloves
6 cups vegetable broth (go for low-sodium and organic if you can; chicken broth works for non-vegans)
Salt and black pepper to taste
1 bay leaf
1 parmesan rind
chopped parsley
grated parmesan cheese or a plant-based alternative
extra virgin olive oil drizzle
Instructions
1-Remove the bay leaf and parmesan rind if used, then strain out the vegetables using a colander.
2-Blend the cooked vegetables with ½ cup water until smooth for that creamy texture.
3-Return the blended vegetables to the broth pot, stir well, and season to taste for the perfect balance.
4-Bring the soup to a boil and add 1 cup pastina pasta.
5-Cook the pastina for 5-6 minutes, stirring frequently to avoid sticking remember, timing is key to keep it from getting mushy!
6-Serve hot with your chosen garnishes like chopped parsley or a drizzle of extra virgin olive oil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍜 Stir pastina constantly during cooking to prevent sticking.
⏳ Avoid overcooking pastina to maintain proper texture (5-7 minutes recommended).
🧀 Using a parmesan rind while simmering enriches the broth’s flavor, but remove before blending.
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: Italian
- Diet: Vegan option available
Nutrition
- Serving Size: 1 serving
- Calories: 201
- Sugar: 6g
- Sodium: 34mg
- Fat: 1g
- Saturated Fat: 0.02g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 8g