Pasta Pastina Soup | Cooking Italian with Joe

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, while bouillon is a cost-effective option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Put 7 cups of chicken stock into a pot and heat on medium-high.

Add 1/2 pound of pastina pasta to the stock and stir immediately for about 15 seconds to prevent sticking.

Add 1/2 teaspoon of black pepper and 2 tablespoons of olive oil to the pot.

Stir the mixture and let it cook for about 8 to 10 minutes, stirring every 30 seconds to 1 minute.

After about 6 to 7 minutes, start adding in half of the 2 cups of parmesan cheese, stirring until it melts and combines with the pasta.

Continue cooking until the soup reaches a gentle boil, which should take about 9 minutes.

Once boiling, turn off the heat and prepare to serve the soup.

Ladle one full scoop of pasta into a bowl, then fill with stock, adding more stock as needed, and top with a little green and remaining cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens