Tiny Pasta Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
Chopped carrots (2, roughly diced)
02 -
Celery stalks (2, diced roughly)
03 -
One yellow or white onion (chopped in large pieces)
04 -
Chopped parsley (optional, 2 tablespoons for topping)
→ Broth & Pasta
05 -
6 cups of vegetable or chicken stock
06 -
1 cup of tiny pasta like pastina, stelline, or acini di pepe
→ Cheese & Seasonings
07 -
1 Parmesan rind
08 -
½ cup of Parmesan cheese, grated
09 -
Add salt and black pepper to your liking
# Instructions:
01 -
Cut up the celery, onion, and carrot roughly into chunks.
02 -
Toss the veggies into a big pot with the Parmesan rind and broth. Bring it to a boil, cover it up, and let it simmer on low for 20-30 minutes.
03 -
Scoop out the veggies and blend them with about half to one cup of the broth. Be cautious of the steam from the hot liquid.
04 -
Pour the blended veggies back into the pot, throw in the small pasta, and cook for 7-9 minutes till it's done.
05 -
Add in grated Parmesan, a pinch of salt, and some pepper. Give everything a good stir and turn off the heat.
06 -
Sprinkle a little parsley on top if you're feeling fancy.
# Notes:
01 -
Nicknamed 'Italian penicillin' for how cozy and healing it is.
02 -
Keep leftover pasta separate from the broth so it keeps its texture.
03 -
Spice it up with things like garlic powder, red chili flakes, or Italian herbs.
04 -
Make it more filling by adding soft-boiled eggs, sausage, or pulled chicken.