Description
A comforting and simple Italian Pastina Soup featuring small pasta pearls simmered in a savory vegetable broth with sautéed onions, garlic, and carrots, finished with fresh parsley and Pecorino Romano cheese. Perfect for a light meal or when you need a warm, soothing bowl of soup.
Ingredients
Scale
Soup Base
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup diced carrots
Main
- 1 cup pastina pasta
Finishing
- ¼ cup fresh parsley, finely chopped
- ½ cup grated Pecorino Romano cheese
- Freshly cracked black pepper to taste
- Salt to taste
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5 minutes, to develop a flavorful base.
- Add Carrots and Garlic: Stir in diced carrots and minced garlic, cooking until fragrant and slightly softened, which enhances the soup’s aroma and texture.
- Simmer Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer, preparing it for the pasta.
- Cook Pastina: Add the pastina pasta to the simmering broth and cook according to package instructions for 3-5 minutes until al dente, ensuring the pasta is tender yet firm.
- Season and Garnish: Season the soup with salt and freshly cracked black pepper. Just before serving, stir in the chopped fresh parsley for a burst of color and freshness.
- Serve with Cheese: Ladle the hot soup into bowls and top each serving with grated Pecorino Romano cheese for a rich, savory finish.
Notes
- Use low-sodium broth to control the salt level for a healthier soup.
- Adjust the cooking time of pastina based on package instructions for desired texture.
- For a non-vegetarian version, chicken broth can be substituted for vegetable broth.
- Serve immediately after adding cheese to enjoy the optimal flavor and melted texture.
