Creamy Pastina and Vegetable Soup

A velvety, comforting Italian-inspired soup featuring a pureed vegetable base thickened with delicate star-shaped pasta, finished with bright lemon and savory parmesan.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 5 cups chicken broth
• 2 count carrots
• 2 count celery stalks
• 1 count yellow onion
• 0.75 cup pastina
• 1 tbsp butter
• 0.25 cup parmesan cheese
• 1 tbsp lemon juice
• 0.5 tsp salt

Cooking instructions

1. Peel and chop the carrots, dice the celery, and dice the onion.
2. In a medium pot, combine the carrots, celery, onion, and chicken broth over medium-high heat. Bring to a boil, then reduce heat to low and simmer until vegetables are tender. (about 15 min)
3. Using an immersion blender, carefully blend the vegetables directly in the broth until smooth and creamy. Alternatively, transfer the mixture to a standard blender and pulse until smooth, then return to the pot.
4. Bring the vegetable broth back to a gentle simmer, stir in the pastina, and cook until the pasta is al dente according to package directions. (about 8 min)
5. Remove from heat. Stir in the butter, parmesan cheese, lemon juice, and salt until incorporated and smooth. (about 2 min)