- 1 cup pastina
- 4 cups chicken broth
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- Parmesan cheese for serving
- In a large pot, heat olive oil over medium heat.
- Add the onions, carrots, and celery. Sauté until softened.
- Pour in the chicken broth and bring to a boil.
- Stir in the pastina and dried thyme. Cook until the pastina is tender.
- Season with salt and pepper to taste.
- Serve hot topped with grated Parmesan cheese, if desired.
Notes
- This soup can be customized by adding vegetables or meat.
- For a creamier texture, add a splash of cream just before serving.
- Author: Souzan
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-free
