Italian Pastina Soup
Inspired by Italian home cooking, Pastina Soup turns simple ingredients into a flavorful meal, with tender stelline pasta, sautéed vegetables, and spinach in a savory chicken broth.
Servings: 4 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 ounces stelline pasta
- 2 cups spinach chopped
- 2 tablespoons fresh parsley
- lemon slices for garnish
Instructions
- Heat a Dutch oven over medium heat and melt the butter.
- Sauté the onions and garlic in the melted butter until the onions turn translucent.
- Stir in the chopped celery and carrots. Cook for 6-7 minutes.
- Season with salt, pepper, thyme, and cayenne pepper. Sauté for 1 minute. Pour in the chicken broth, deglaze the pot, and bring the broth to a boil.
- Stir in the stelline pasta and cook over low heat for 12-14 minutes, until the pasta is fully cooked.
- Stir in the chopped spinach and cook for 1 minute.
- Garnish with parsley and serve with lemon slices on the side.
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