Pastina Soup

40 mins
Serves 1
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Directions

  1. 1Roughly chop one onion, three carrots, four celery stalks, and six garlic cloves.
  2. 2Roughly chop one onion, three carrots, four celery stalks, and six garlic cloves.
  3. 3Roughly chop one onion, three carrots, four celery stalks, and six garlic cloves.
  4. 4In a Dutch oven, add 4 cups of chicken broth and 6 cups of water.
  5. 5In a Dutch oven, add 4 cups of chicken broth and 6 cups of water.
  6. 6In a Dutch oven, add 4 cups of chicken broth and 6 cups of water.
  7. 7Add all the chopped vegetables to the Dutch oven and bring it to a boil.
  8. 8Add all the chopped vegetables to the Dutch oven and bring it to a boil.
  9. 9Add all the chopped vegetables to the Dutch oven and bring it to a boil.
  10. 10Season with salt, pepper, and buttery garlic & herb seasoning.
  11. 11Season with salt, pepper, and buttery garlic & herb seasoning.
  12. 12Season with salt, pepper, and buttery garlic & herb seasoning.
  13. 13Create an herb bouquet using basil, thyme, and rosemary and add it to the pot.
  14. 14Create an herb bouquet using basil, thyme, and rosemary and add it to the pot.
  15. 15Create an herb bouquet using basil, thyme, and rosemary and add it to the pot.
  16. 16Turn the heat down to medium-low and halfway cover the pot for about 40 minutes.
  17. 17Turn the heat down to medium-low and halfway cover the pot for about 40 minutes.
  18. 18Turn the heat down to medium-low and halfway cover the pot for about 40 minutes.
  19. 19After 40 minutes, remove the herb bouquet and transfer the vegetables into a blender.
  20. 20After 40 minutes, remove the herb bouquet and transfer the vegetables into a blender.
  21. 21After 40 minutes, remove the herb bouquet and transfer the vegetables into a blender.
  22. 22Pour in about two ladlefuls of the broth, along with some chicken bouillon and Italian seasoning into the blender.
  23. 23Pour in about two ladlefuls of the broth, along with some chicken bouillon and Italian seasoning into the blender.
  24. 24Pour in about two ladlefuls of the broth, along with some chicken bouillon and Italian seasoning into the blender.
  25. 25Blend until smooth and silky, then pour it back into the broth in the Dutch oven.
  26. 26Blend until smooth and silky, then pour it back into the broth in the Dutch oven.
  27. 27Blend until smooth and silky, then pour it back into the broth in the Dutch oven.
  28. 28In a separate pan, add 2 1/2 cups of chicken broth, bring to a boil, and add a piece of butter.
  29. 29In a separate pan, add 2 1/2 cups of chicken broth, bring to a boil, and add a piece of butter.
  30. 30In a separate pan, add 2 1/2 cups of chicken broth, bring to a boil, and add a piece of butter.
  31. 31Add pastina noodles to the boiling broth and butter.
  32. 32Add pastina noodles to the boiling broth and butter.
  33. 33Add pastina noodles to the boiling broth and butter.
  34. 34Turn the heat to medium-low and frequently stir to prevent sticking.
  35. 35Turn the heat to medium-low and frequently stir to prevent sticking.
  36. 36Turn the heat to medium-low and frequently stir to prevent sticking.
  37. 37After about 8 minutes, add an egg yolk to the noodles to make them silky.
  38. 38After about 8 minutes, add an egg yolk to the noodles to make them silky.
  39. 39After about 8 minutes, add an egg yolk to the noodles to make them silky.
  40. 40Add another tablespoon of butter, squeeze in half a lemon, and add some Parmesan cheese to the noodles.
  41. 41Add another tablespoon of butter, squeeze in half a lemon, and add some Parmesan cheese to the noodles.
  42. 42Add another tablespoon of butter, squeeze in half a lemon, and add some Parmesan cheese to the noodles.
  43. 43Serve the pastina noodles in a bowl, pour the soup all around them, and top with lemon zest, black pepper, Parmesan, and parsley.
  44. 44Serve the pastina noodles in a bowl, pour the soup all around them, and top with lemon zest, black pepper, Parmesan, and parsley.
  45. 45Serve the pastina noodles in a bowl, pour the soup all around them, and top with lemon zest, black pepper, Parmesan, and parsley.

Ingredients

  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 3 Carrots
  • 3 Carrots
  • 3 Carrots
  • 4 Celery
  • 4 Celery
  • 4 Celery
  • 6 Garlic
  • 6 Garlic
  • 6 Garlic
  • 4 cups Chicken broth
  • 4 cups Chicken broth
  • 4 cups Chicken broth
  • 6 cups Water
  • 6 cups Water
  • 6 cups Water
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Buttery garlic & herb seasoning
  • Buttery garlic & herb seasoning
  • Buttery garlic & herb seasoning
  • Basil
  • Basil
  • Basil
  • Thyme
  • Thyme
  • Thyme
  • Rosemary
  • Rosemary
  • Rosemary
  • 2 ladlefuls Chicken bouillon
  • 2 ladlefuls Chicken bouillon
  • 2 ladlefuls Chicken bouillon
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • 2.5 cups Chicken broth
  • 2.5 cups Chicken broth
  • 2.5 cups Chicken broth
  • Butter
  • Butter
  • Butter
  • 1 box Pastina noodles
  • 1 box Pastina noodles
  • 1 box Pastina noodles
  • 1 Egg yolk
  • 1 Egg yolk
  • 1 Egg yolk
  • 0.5 Lemon
  • 0.5 Lemon
  • 0.5 Lemon
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • Lemon zest
  • Lemon zest
  • Lemon zest
  • Black pepper
  • Black pepper
  • Black pepper
  • Parmesan
  • Parmesan
  • Parmesan
  • Parsley
  • Parsley
  • Parsley

Equipment

Dutch ovenKnifeBlenderLadlePanWooden spoonLemon squeezerGrater

Tips

  • The soup is robust, light, citrusy, and flavorful.
  • The buttery noodles with lemon zest and black pepper make it even better.
  • Even if you’re not feeling under the weather, you need to make this soup.
Pastina Soup | Clip Recipe