Pastina Soup
Rich broth, nutritious herbs and vegetables plus tiny pasta meld into a powerhouse healing soup for body and soul.
Servings
Ingredients
- 2 tablespoons unsalted butter
- ½ cup yellow onion diced
- 2 teaspoons garlic minced
- 1 cup celery diced
- 1 cup carrots diced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 5 cups chicken broth
- 7 ounce stelline pasta
- 2 cups chopped spinach
- 2 tablespoons fresh parsley
- Lemon slices to garnish
Instructions
- Heat a Dutch oven over medium heat; add butter.
- Once the butter is melted, add the onions and garlic. Cook until the onions turn translucent.
- Add the chopped celery and carrots, and cook for 6-7 minutes.
- Add salt, pepper, thyme, and cayenne pepper. Saute for a minute. Stir in the chicken broth, deglaze the pot, and bring it to a boil.
- Add the pasta and cook on low heat for 12-14 minutes until the stelline pasta is cooked perfectly.
- Add chopped spinach and cook for a minute.
- Top with parsley to garnish and serve with lemon slices on the side to enjoy.
Notes
- Cook only as much as you or your family will eat. The pastina soaks up broth in the fridge and will cause the soup to be mushy.
- Cook the pastina separately and add it to the soup just before serving to prevent overcooking.
- Use homemade broth for the best flavor, or choose low-sodium store-bought options.
- Customize the seasoning with herbs like thyme or rosemary for extra depth.
- Keep Parmesan and Romano cheese on hand for garnish and flavor.
Nutrition
Calories: 305kcal | Carbohydrates: 47g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 436mg | Potassium: 560mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7268IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 3mg
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