Veggie-Packed Pastina

vegetarian

Pastina that is packed with veggies and protein and is the perfect comfort soup when you are feeling just a little under the weather!

Growing up, if I wasn’t feeling too well, my Nonnie would make me pastina with a big glass of ginger ale. It was the perfect soup to eat when you were under the weather. It’s similar to chicken noodle but the noodles are tiny little bite size pasta. They are extra cute and soak up all the flavor of anything you cook them in!

Here are the Ingredients for this Veggie-Packed Pastina:

• Vegetables - White Onion, Carrots, Celery, Garlic

• Seasonings - Salt, Pepper

• Pantry - Chicken Broth, Pastina, Olive Oil

• Dairy - Butter

• Protein - Shredded Chicken

• Toppings - Parmesan, Parsley

More Delicious Soup Recipes You’ll Love:

• Vegan Broccoli Cheddar Soup

• Spicy Lasagna Soup

• Chicken Pot Pie Soup

• Feel Good Soup w/ Ginger Chicken & Orzo

• The Ultimate Classic Chili

Yield 6-8

Author Casey Cheek

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

Print

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Veggie-Packed Pastina

Veggie & protein packed pastina soup - or Italian Penicillin!

Ingredients

• 4 carrots
• 4 celery stalks
• 1 white onion
• 3 garlic cloves
• 1 tbsp olive oil
• 8 cups chicken broth
• 1 tbsp salt
• 1 tbsp black pepper
• 1 cup pastina
• 2 tbsp butter
• 1 1/2 cups shredded chicken
• parmesan and parsley for topping

Instructions

1. Peel the carrots and cut in half. Discard the bottoms of the celery stalk and cut the remaining stalks in half. Cut the onion in quarters. Add olive oil to a Dutch oven and add in veggies. Cook until slightly charred and softened. Then add in the whole garlic cloves and cook for another few minutes to char the garlic.
2. Add the chicken broth, cover and bring to a simmer for 15 minutes until veggies have softened enough to pierce with a fork.
3. Remove the veggies, but set aside half of the carrots. Add the remaining carrots, celery and onions into a blender with about a cup of chicken broth and blend until smooth. Chop the remaining carrots into diced pieces. Add blended veggies and chopped carrots back into the soup pot with the rest of the chicken broth.
4. Pour in the pastina and cook until the pasta is cooked. Stir in the butter and shredded chicken.
5. Serve with grated parmesan and fresh parsley.

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