Description
This creamy, nourishing soup is a go-to for chilly days, providing comfort and warmth.
Ingredients
Scale
- 1 yellow or white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 6 cups chicken or vegetable broth
- 1 Parmesan rind
- 1 cup pastina pasta (or acini di pepe/stelline)
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- In a large pot, combine the chopped onion, carrots, and celery with the broth, and drop in the Parmesan rind. Bring to a boil.
- Reduce heat, cover, and let simmer for 15-18 minutes, until vegetables are tender.
- Remove veggies, blend with some broth until smooth, then return to pot.
- Add pastina pasta and simmer for 7-9 minutes until cooked.
- Stir in grated Parmesan, season, and serve warm.
Notes
For a creamier texture, use a splash of cream when adding Parmesan. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 280 per serving
- Sodium: 750 mg
- Protein: 12 g