Italian Pastina Soup

Course: Soup

Cuisine: Italian

Keyword: italian pastina soup

Cook Time: 20

Total Time: 20

Servings:

Calories: 296kcal

Author: Jessica Formicola

Packed with good-for-you veggies and flavor, this Italian pastina soup is perfect for a chilly day or when you're feeling under the weather!

In a large Dutch oven or pot, heat the 1 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter over medium heat.
When melted stir in the chopped 1/2 cup yellow onion, minced 1/2 cup carrot, minced 1/2 cup celery and minced 1/2 cup parsnip. Saute for 2-3 minutes and then add the minced 1-2 cloves fresh garlic, sauteing for 1 minute.
Pour in the 6 cups low sodium chicken broth* and add the 1 sprig fresh thyme and 1 parmesan rind**, bring to a low simmer.
When simmering, add the 1 1/2 cups cooked chicken and 1 cup dry pastina (acini di pepe), stirring to prevent clumps. Pasta will only take 1 minute to cook. Remove from the heat.
Remove the parmesan rind and thyme sprig. Stir in the 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 1/4 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper.
Serve immediately with crusty bread, add more grated Parmesan cheese, if desired.
If you've tried this recipe, come back and let me know how it was in the comments or star ratings.

Broth can be swapped for a low sodium vegetable broth or bone broth.
Parmesan ring is optional. Some grocery stores will sell just the rind. Alternatively, you can stir in 1-2 tablespoons of shredded parmesan cheese.
Chicken is optional. Grab a can of chicken, use a precooked rotisserie chicken or leftovers.
Adding a small amount of acid right before serving brightens soup- the lemon juice is optional and can be substituted with apple cider or champagne vinegar.