This Italian pastina soup recipe was given to me by my late mother-in-law, who was a Giacalone. It is a delightful treat that can truly uplift your spirits! With simple, easy-to-find ingredients, this soup is wonderfully thick and rich, promising to warm your heart with every spoonful!

Prep Time: 10 minutes

Cook Time: 45 minutes

Serves: 6-8

Ingredients:

2 tablespoons cooking oil

1 pound of diced carrots

1 cup diced onion

4 stalks of celery, diced

1 1/2 T. fresh garlic, minced, or 1 teaspoon garlic powder

1 1/2 tsp thyme

1 tsp. oregano

1 tsp. rosemary

1/4 – 1/2 tsp. Turmeric

1 bay leaf

1 Parmesan rind (optional)

1 tsp. salt

1/2 tsp black pepper

8 cups chicken broth, plus more as needed

1 cup uncooked pastina or very small shaped pasta

3 cups cooked chicken, cut or shredded into 1/2-inch pieces (optional)

1/2 cup grated Parmesan cheese

What to do:

Add oil to a large stockpot and heat over medium heat. Add carrots, onion, celery, garlic powder, thyme, oregano, rosemary, turmeric, bay leaf, salt, and pepper; sauté, stirring occasionally, until the onion is translucent, about 5–6 minutes.

Add garlic, if using fresh, and continue cooking until fragrant, being careful not to burn it.

Pour in broth and Parmesan rind, if using. Cover and simmer for 20 minutes over medium-high heat, or until the vegetables are tender. Once tender, remove and discard the Parmesan rind and bay leaf. Use an immersion blender to blend 3 to 4 cups, or use a standard blender.

Place the pot on medium heat and bring it to a boil. Add the pasta and chicken, adjusting the heat as necessary to maintain a simmer. Once the pasta is cooked, 8–10 minutes or according to package directions, add the Parmesan cheese and adjust the seasonings.