Ingredients
Soup Base
- 3 Tbsp olive oil
- 3 large carrots, peeled and roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- Black pepper, to taste
- Parmesan rind (optional)
- 8 cups chicken or vegetable broth
Pasta
- 1 ¼ cup pastina or other small pasta shape
To Serve
- Freshly grated parmesan cheese
- Black pepper
- Drizzle of olive oil (optional)
- Chopped parsley (optional)
Finishing
- 1 lemon, juiced, more as desired
Instructions
- Cook vegetables: Heat olive oil in a large pot over medium heat. Add the chopped carrots, quartered onion, garlic cloves, celery, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to brown slightly. (If short on time, you can skip this step and add the raw vegetables directly to the broth in the next step.)
- Simmer soup: Add the parmesan rind and broth to the pot with vegetables. Cover and bring the broth to a gentle boil over high heat. Once boiling, reduce heat to medium-low and let simmer, covered, for 25-30 minutes, or until vegetables are very soft. Stir occasionally to prevent sticking.
- Puree vegetables: Remove and discard the parmesan rind. Using an immersion blender, puree the soup directly in the pot until completely smooth. If you do not have an immersion blender, carefully transfer the cooked vegetables and some broth into a heat-safe blender in batches and blend until smooth, then return to pot.
- Cook pasta: Add the pastina or other small pasta to the simmering soup and cook for 8-10 minutes until al dente, stirring occasionally. After cooking, turn off the heat. If you plan to store leftovers, cook the pastina separately and combine just before serving to prevent it from becoming mushy.
- Add lemon: Stir in the juice of one whole lemon. Taste the soup and adjust seasoning and lemon juice as desired. If you want a thinner soup, add more broth at this stage.
- Serve: Ladle the soup into serving bowls and garnish with freshly grated parmesan, a sprinkle of black pepper, a drizzle of olive oil if desired, and chopped parsley. Enjoy warm for a cozy, comforting meal.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- The parmesan rind adds depth of flavor but can be omitted if unavailable.
- Cooking pastina separately is recommended if you plan to store leftovers to avoid sogginess.
- Lemon juice brightness can be adjusted to taste, adding more or less depending on your preference.
- This soup freezes well; reheat gently and add pasta fresh if possible for best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
