We have got a creamy cozy way to make Pastina Soup. So, if you love Italian in your dinner, please jump in!
People who have made this recipe rated this a solid 5/5 stars due to its delicious taste. With preparation and cooking, this dish does not take more than 35 minutes of total time. So, without further ado, let us get started with the recipe.
Italian Pastina Soup: What Is Pastina And How Popular It Is In Italy
● Pastina is the smallest type of pasta that has ever been produced. They are little pasta with tiny irregular shaped small pieces.
● Pastina Soup originated from Italy back in the days. To be precise, this has become an American Italian delicacy.
● Although it happens to be a traditional recipe, recently, this has become popular due to social media. Chefs are often using additional ingredients like Beef Broth.
● Is Pastina Soup healthy? Yes. In Italy, grandmothers often love to call this ‘penicillin soup’ since it has properties to heal and provide comfort from within.
With the amount of ingredients we have provided in this recipe, you will be able to make this dish for 4 servings. This Italian soup can also become an entree before commencing the main course.
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Ingredients:
● 1 sliced Medium Yellow Onion
● 2 sliced Celery Ribs
● 1 teaspoon of Kosher Salt
● 6 cups of low sodium Chicken Broth for Chicken Pastina Soup
● 2 peeled and sliced Carrots
● 1 big Parmesan Cheese Rind
● 1.5 cups of Pastina Pasta
● A cup of freshly grated Parmesan Cheese
● 1/4 cup chopped Parsley Leaves
Chicken Pastina Soup Recipe: A Step-by-step Guide Only For You
Step 1
At first, you will need to take a large pot and wash it thoroughly before assembling all the ingredients together. Once done, start by pouring the low-sodium chicken broth into the pot. Slice the onion and carrots into big slices and pour both of them inside the container. Take a large wooden spoon and give the entire mixture a slight stir before turning the heat on.
Step 2
Next, turn on the heat and place the pot at a medium heat first. For the cheesy flavour of Italian Pastina Soup, add the rind of Parmesan Cheese next. Before covering and starting to cook, include a pinch of Kosher Salt and give this a final stir. Cover the pot with its lid, turn the heat to a high setting, and let this cook.
Step 3
Soon, you will notice the broth inside the pot starting to boil. Once you can hear enough bubbles accumulate inside, turn the heat down to a medium low setting. Let the recipe simmer for at least 25 to 30 minutes. This time is very necessary for the vegetables in the broth to release their juices and become tender enough to eat.
Step 4
Now, you will have to make a vegetable puree for the Chicken Pastina Soup recipe. Take up the Parmesan rind and transfer the tender vegetables to a food blender. You can use a slotted spoon to extract them. Since the broke is still hot you can add a few spoons of it into the food blender. Unless the vegetable blend becomes smooth enough, keep blending them.
Step 5
With a spoon, scrape the smooth vegetables paste, and pour it into the broth in the pot. Put it back on to the stove and start cooking it in a medium high heat for some minutes. This should be adequate to bring the broth to a boil, and when it happens, add the Pastina. For 3 to 4 minutes, keep a close watch on the pot and turn the heat of when pasta starts to become tender.
Step 6
When the strands get soft enough, remove the pot from the heat. Now, it is time to taste the Pastina Soup. Adjust the amount of Kosher Salt if the soup does not taste that good. If everything feels okay, pour into serving bowls. Once the soup cools down just a but, add grated Parmesan Cheese from above. Sprinkle a bit of Parsely and now, the Pastina Soup recipe is ready to eat.
Nutritional Values:
● Total Calories 308 kcal
● Carbohydrates 58 gm
● Proteins 16 gm
● Total Fat 4 gm
● Saturated Fat 0.8 gm
● Total Sugars 6 gm
● Polyunsaturated Fat 0.6 gm
● Monounsaturated Fat 1 gm
● Dietary Fiber 4 gm
● Cholesterol 0.3 mg
● Sodium 138 mg
● Potassium 468.5 mg
● Calcium 40 mg
● Iron 4.3 mg
● Vitamin A 5425.7 IU
● Vitamin C 9.1 mg
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