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A nourishing and comforting pastina soup made with warm broth, cherry tomatoes, Parmesan cheese, and tiny pasta for a soothing, restorative meal.
Print Recipe
Course: Soup
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 cups broth of choice
  • 1.5 cups pastina or small pasta
  • 6 cherry tomatoes, peeled and chopped
  • . Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil (optional)

Equipment

  • large pot
  • mixing bowls
  • Slotted Spoon
  • wooden spoon

Method
 

  1. Bring broth to a boil in a large pot.
  2. Blanch cherry tomatoes in hot water, peel, and chop.
  3. Add chopped tomatoes to simmering broth and cook a few minutes to blend flavors.
  4. Add pastina and cook until al dente, stirring occasionally.
  5. Stir in Parmesan and olive oil. Season with salt and pepper.
  6. Serve hot with extra Parmesan if desired.

Nutrition

Calories: 180kcalCarbohydrates: 24gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 600mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 10mgCalcium: 8mgIron: 5mg

Notes

Add more broth when reheating as the pasta will absorb liquid. Use high-quality broth for the richest flavor.

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