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Nonna’s Pastina Soup

Nonna’s Pastina Soup for Cozy Nights and Warm Hearts

Nonna’s Pastina Soup is a comforting Italian dish perfect for chilly days, offering warmth and nourishment with every bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Broth
  • 8 cups Chicken Stock/Bone Broth or vegetable broth for vegan version
  • 1 piece Parmesan Cheese Rind adds umami flavor
For the Soup
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 1 medium Yellow Onion small diced
  • 2 cloves Garlic minced
  • 1 teaspoon Dried Thyme or 3 teaspoons fresh
  • 1 leaf Bay Leaf discard before serving
  • 2 tablespoons Lemon Juice fresh is best
For the Pasta
  • 1 cup Stellette Pasta or acini di pepe/orzo if unavailable
Optional Garnishes
  • 1/4 cup Parmesan Cheese grated
  • 2 tablespoons Parsley chopped

Equipment

  • medium pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. In a medium pot, combine chicken stock, diced carrots, celery, onion, minced garlic, thyme, bay leaf, Parmesan rind, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
  2. Remove the thyme, bay leaf, and parmesan rind. Puree about one-third of the mixture until smooth using an immersion blender.
  3. Return pureed vegetables to the pot, stir to combine, then add lemon juice and adjust seasoning. Simmer for another 5 minutes.
  4. In a separate pot, cook the stellette pasta according to package instructions for 6-8 minutes. Drain and set aside.
  5. Ladle the soup over the cooked pasta in bowls, and garnish with parmesan cheese and parsley.

Notes

Store leftovers (without pasta) in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat on the stovetop and cook fresh pasta each time you serve.