Pastina Soup

Name: Pastina Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon extra-virgin olive oil; 1 celery stalk (finely chopped fine); 1 carrot (peeled and finely chopped); 2 shallots (minced); 3 sprigs of thyme; 3/4 teaspoon kosher salt; 1 2-inch piece of Parmesan rind; 4 cups low-sodium chicken broth; 1 cup water; 1 1/2 cups little star pasta (stelline) or farfalline; 1 cup frozen peas (thawed); 1/2 cup freshly grated Parmesan cheese; 1 teaspoon lemon zest (from one large lemon (optional))

30 MINCook Time

4Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

This soup, characterized by little stelline pasta, is the ultimate nostalgic comfort food to me. Brothy and soul-warming, it's like a hug in a bowl. Kids love the tiny star-shaped pasta, too - I made this for Jade all the time when she was little, and now it's a comforting old favorite. It's quite easy to throw together, too. Just chop a couple of veggies, and then you can cook it all in one pot for an easy dinner. In the past, I've thrown leftover or rotisserie chicken in at the very end to give it a boost of protein.

Pastina Soup

Servings

Cook Time

30 minutes

Ingredients

1 tablespoon extra-virgin olive oil
1 celery stalk (finely chopped fine)
1 carrot (peeled and finely chopped)
2 shallots (minced)
3 sprigs of thyme
3/4 teaspoon kosher salt
1 2-inch piece of Parmesan rind
4 cups low-sodium chicken broth
1 cup water
1 1/2 cups little star pasta (stelline) or farfalline

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 cup frozen peas (thawed)
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest (from one large lemon (optional))

Instructions

Heat a medium-sized saucepan over medium heat. Add the olive oil, celery, carrot, and shallots and cook, stirring often for about 5 minutes, or until softened.
Add the sprigs of thyme, salt, Parmesan rind, chicken broth, and water. Bring to a simmer and cook for 10 minutes.
Add the pasta and stir with a wooden spoon to prevent sticking to the pan. Return to a simmer and continue to cook for 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
Remove the thyme sprigs and Parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated cheese and lemon zest, if desired.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 336

Amount/Serving % Daily Value

Carbs: 38 grams
Protein: 21 grams
Fat: 12 grams
Saturated Fat: 5 grams
Cholestrol: 17 milligrams
Sodium: 791 milligrams
Fiber: 4 grams
Sugar: 6 grams

nut free

2 comments

carolyn silar - Jun 09

This woman is the best chef ever. Love everr recipe of hers I have tried!!!!
Samantha Kollar - Jun 09

Reminds me of a grown-up version of my favorite childhood soup…