Quick Pastina Soup
With just a handful of simple ingredients, you can make this cozy Pastina Soup to share with the kids in under 30 minutes. Look for little star "pastina" pasta in the pasta aisle.
Servings: 4 -6
Calories: 289kcal
Ingredients
- 1 tablespoon olive oil
- ½ cup minced celery (about 1 stalk, ends discarded)
- ½ cup minced carrot (about 1 carrot, ends discarded)
- ½ cup minced onion (about 1 small onion peeled and ends discarded)
- 1 quart reduced-sodium chicken broth
- 1 cup pastina
- 1 cup frozen petite peas
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh lemon zest (optional)
- salt and pepper to taste (optional)
Instructions
- Add the olive oil to a medium pot over medium heat. When warm, add the celery, carrot, and onion. Stir to coat and cook for 2 minutes, or until just starting to soften.
- Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.
- Add the pasta. Cook for about 8 minutes, stirring occasionally.
- Stir in the peas, Parmesan, and lemon zest, if using.
- Season to taste with salt and pepper. Serve warm.
Notes
- Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding broth if desired.
- Use my Vegetable Broth to make this vegetarian.
- Make this easier by starting with pre-cut mirepoix from the produce aisle of your supermarket. Or make homemade mirepoix and stash it in the freezer.
- Simmer Parmesan rind in the broth for extra flavor.
- Find pastina online if needed: Barilla, La Moderna, Anna, and Colavita.
Nutrition
Calories: 289kcal | Carbohydrates: 42g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 1210mg | Potassium: 296mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3115IU | Vitamin C: 17mg | Calcium: 144mg | Iron: 2mg