Pastina Soup with Parmesan and Tiny Pasta
By Miles Carr
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Level
Easy
Pastina soup takes 15 minutes to make. Small pasta is cooked in broth, and cheese is added near the end. I make this soup for lunch or dinner when other foods are not available. The broth is creamy and helps soften the small pasta (I eat it right away).
I bring the broth to a rolling boil, add pasta, and stir to keep the smaller pasta from sticking in the broth. Don't overcook the pasta. Turn the heat down to low when adding butter to the saucepan and take the pan off the heat before adding cheese. This will help keep the cheese from clumping.
The pasta absorbs more broth. This meal is intended to be consumed as a hot soup. If left to sit for a period of time, the broth will thicken without losing its flavor. I think adding more Parmesan cheese to this dish would be enough, but a slice of Philly cheesesteak stuffed bread would also be an option to add more substance to the meal.
A medium-size saucepan works well for this recipe. I enjoy making strong broth to save time while cooking the pasta. Freshly grated Parmesan cheese mixes well with the broth, while pregrated Parmesan cheese does not, pregrated Parmesan cheese clumps in the broth (I use a block of cheese). Butter added to the broth gives a shiny appearance.
Why you'll love this recipe
- 1No pot or strainer required, the tiny pasta pieces can be cooked directly in the broth.
- 2One medium-sized saucepan is enough. Not many dishes need to be washed after cooking quick lunch or dinner recipes.
- 3The ingredient list is short: pasta, broth, butter, Parmesan cheese, salt, pepper, and nothing else.
- 4Two servings should suffice when cooking for one or two people and preventing leftover prepared foods.
- 5Small pasta is inexpensive and can be cooked in the same liquid as other ingredients, reducing the number of pots needed.
- 6Extra Parmesan on the side lets everyone add as much cheese to their meal as they want.
Ingredients
- •4 cups chicken broth (or high-quality vegetable broth)
- •½ cup pastina pasta (such as stelline)
- •1 tablespoon unsalted butter
- •¼ cup Parmesan cheese (freshly grated, plus more for garnish if desired)
- •salt (to taste)
- •freshly ground black pepper (to taste)
Instructions
- 1
Bring the chicken broth to a rolling boil over medium-high heat in a medium saucepan.
- 2
Add the pastina to the boiling broth and stir immediately. Cook for 6-8 minutes, or until the pasta is tender.
- 3
Reduce the heat to low. Stir in the unsalted butter and freshly grated Parmesan until the butter melts and the cheese is smoothly incorporated.
- 4
Season with salt and freshly ground black pepper to taste. Serve immediately with extra Parmesan if desired.
FAQ
Nutrition (per serving)
280
Calories
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