Quick and Cozy: How to Make Pastina Soup in 30 Minutes or Less
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 2 carrots chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 5–8 springs of thyme tied together with kitchen string
- 1 6 oz. can tomato paste
- Parmesan rind
- 1/4 cup olive oil
- Salt and black pepper to taste
- 2 quarts
- 2 quarts Brodo chicken bone broth or regular chicken stock or broth
- 2 cups pastina pasta (or any small pasta you can find)
- Pinch of red pepper flakes
Instructions
- Chop the onions, garlic, and carrots.
- Heat the olive oil in a large pot, add the chopped vegetables and saute until the onions are translucent and the carrots have softened.
- Add the tomato paste and stir until all the vegetables are coated. Cook the tomato paste and vegetables until the tomato paste has turned a dark, red brick color or until almost caramelized.
- Add the salt and pepper, parmesan rind, sprigs of thyme, and bone broth and stir, making sure to scrape all the bits of the bottom of the pot.
- Bring to a boil and then reduce to a simmer and let it cook for 10 to 15 minutes.
- Add the pastina and red pepper flakes and stir. You’ll want to stir this at least once a minute while it cooks. Pastina tends to clump together or stick to the bottom of the pan while cooking.
- Once the pastina is done (about 5-6 minutes), remove the thyme springs and parmesan rind and throw away.
- To serve, ladle the soup into bowls, add a drizzle of olive to each bowl, top with basil (or parsley or your favorite fresh herbs) and freshly grated parmesan, and serve immediately.