Recipe
Classic Pastina Soup
Nourishing and simple, our Pastina Soup recipe is a warm embrace for the soul, a soothing staple. Garlic and Parmesan enhance a subtle blend of onions, carrots, and celery. Ronzoni Pastina adds delicate texture, making each spoonful perfectly cozy.
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Made With
Our Pastina Soup is a lovely version of the Italian classic, often called “Italian penicillin soup.” Simple to prepare, it delivers comforting warmth in every bite! Garlic, Parmesan rind, onion, carrots, and celery simmer until tender and blend into a rich, flavorful broth. Ronzoni Pastina adds a delicate texture to this simple yet delicious soup.
Ingredients
- 1 ½ cups Ronzoni® Pastina
- 6 cups low-sodium vegetable broth
- 1 medium yellow onion, sliced into large pieces
- 2 carrots, peeled and sliced into large pieces
- 2 celery ribs, sliced into large pieces
- 1 parmesan rind (about 2-inches long)
- 1 garlic clove, chopped
- Salt and pepper to taste
- Grated parmesan cheese, for serving
Instructions
- In a large pot with a lid, stir together the broth, garlic, onion, carrots, celery, parmesan rind, and a pinch of salt. Turn the heat to high and bring to a boil.
- Reduce heat to medium-low and simmer the vegetables until tender, 15 to 20 minutes.
- Discard the parmesan rind and transfer the vegetables to a food processor or regular blender. Add a few ladles of broth and blend until smooth and creamy. Return the pureed vegetables to the pot.
- Bring the broth back to a boil. Once boiling, stir in the pastina and cook according to package directions. Remove from heat.
- Taste and adjust seasoning. Ladle the soup into bowls, garnishing with parmesan cheese.
Pro Tip
Meal prepping? Wanting to enjoy a reheated splendor? Cook your pastina separately and add the beloved stars back into your broth.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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