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This is the version my mom used to make for me.
Pastina: I use orzo, but you can opt for any small pasta like pasta stars.
Broth: Use homemade chicken broth or vegetable broth, or go with store-bought broth for convenience.
You can also add bouillon cubes to boiling water for a quick flavor boost.
Tomato: I prefer cherry tomatoes for their sweetness, but if you’re not a fan of tomatoes, you can skip them.
Parmesan cheese: Adds a rich, salty flavor to the broth.
Extra virgin olive oil: A drizzle at the end adds a fruity note.
Salt and black pepper: To taste.
How to Make Pastina Soup – Step-by-Step Instructions:
Step 1 (Optional):
Make a homemade bone broth using chicken or meat bones for a more flavorful base. Skip this step if you’re using pre-made broth.
Step 2:
Bring your broth to a boil over high heat.
While it’s heating, peel your cherry tomatoes. Simply boil water in a kettle, transfer it to a bowl, and wash the tomatoes. Make a small X-shaped incision at the bottom of each tomato and place them in the hot water for about two minutes. The skins will easily peel off.
Step 3:
Dice the peeled tomatoes and add them to the boiling broth. Then, add your pastina and cook according to the package instructions.
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