Italian Pasta Soup (Print Version)

# Ingredients:

→ Vegetables

01 - One white or yellow onion, roughly cut into chunks

02 - Two carrots, chopped into large pieces

03 - A couple of celery stalks, chopped roughly

04 - A handful of chopped parsley (optional, for topping)

→ Broth & Pasta

05 - Six cups of vegetable or chicken broth

06 - A cup of pastina pasta or any small shapes like stelline or acini di pepe

→ Cheese & Seasonings

07 - The rind from a piece of Parmesan

08 - Half a cup of grated Parmesan cheese

09 - Salt and black pepper, add as needed

# Instructions:

01 - Chop the onion, carrots, and celery into large pieces

02 - Add the chopped veggies, broth, and Parmesan rind to a big pot. Heat until boiling, then simmer on low heat for 20–30 minutes, lid on, until veggies soften

03 - Take out the veggies, blend with roughly ½ to 1 cup broth until creamy. Be careful with the hot mix

04 - Pour the blended veggies back into the pot. Stir in the pastina and cook for 7–9 minutes until the pasta is done

05 - Turn the heat off, add grated Parmesan, and season to taste with salt and pepper

06 - If you'd like, sprinkle some parsley over the top before serving

# Notes:

01 - This soup is often lovingly called 'Italian penicillin' for its soothing qualities

02 - For reheating leftovers, it's best to keep the pasta separate from the soup

03 - Feel free to spice it up with ingredients like red pepper flakes, garlic powder, or a sprinkle of Italian herbs

04 - Make it heartier by adding soft-boiled eggs, roasted chicken, or maybe some flavorful Italian sausage

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