Description
A comforting and easy-to-make soup featuring tiny pasta, perfect for any time of the year.
Ingredients
Scale
- 1 cup pastina
- 4 cups chicken or vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat a little oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender.
- Pour in the broth and bring to a boil.
- Add the pastina and cook according to package instructions until al dente.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be made vegetarian by using vegetable broth.
- Feel free to add other vegetables or proteins as desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg