Pastina Soup
sandravalvassori.com
The easiest, coziest Pastina Soup made with broth, tiny pasta, and parmesan cheese. It may be simple but it's one of Italy's most beloved soups that comes with all the magical powers to heal and comfort you from the inside out.
Servings: 4
Ingredients
- 6 cups low-sodium chicken broth/stock
- 1 cup pastina such as stelline arancini de pepe, tubettini, or ditalini
- 1 parmesan rind, about 2-inches long (optional)
- Kosher salt
- extra virgin olive oil for drizzling (optional)
- 1 cup grated parmigiano reggiano, or more to taste
Instructions
- Place the chicken broth/stock in a large, heavy-bottomed pot and bring to a boil. If adding a parmesan rind, add it now.
- Add the pastina to the broth along with 1 teaspoon salt (see notes). Allow to come back up to a gentle boil. Cook the pasta, stirring often, according to package instructions for al dente (typically about 5-8 minutes). TIP: Pastina likes to stick to the bottom of the pot so make sure you stir it often.
- Taste and adjust seasoning with a little more salt, if needed. Ladle the cooked pastina and chicken broth into a bowl. To finish, drizzle each bowl with a little olive oil (optional) and top with freshly grated Parmigiano Reggiano. Serve hot and enjoy!
Notes
- Broth/stock: A good quality store-bought broth will work well here. However, if possible, try using a homemade broth which will be less expensive and more nutritious.
- Salt: Hold back on adding all the salt if using store-bought broth. Depending on the brand you use, store-bought broth might be quite salty. Add just a pinch of salt, then taste the soup once the pastina has cooked and add more salt only if needed.
- To store: If there are any leftovers, I recommend straining out the broth in order to store it separately from the pasta. Once the broth and pasta have cooled, store in airtight containers and refrigerate for 3-4 days.