- 1 cup pastina
- 4 cups chicken broth
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- Parmesan cheese for serving
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Add the garlic and thyme, and cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Add the pastina and cook according to package instructions until al dente.
- Season with salt and pepper, then serve hot with grated Parmesan cheese on top.
Notes
- This soup can be made with vegetable broth for a vegetarian option.
- Feel free to add greens like spinach or kale for extra nutrition.
- Author: Souzan
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free