Cozy Italian Pastina Soup

Instructions

1. 1

   Heat olive oil in a 7- quart Dutch oven over medium heat. Add the onion, carrots, and celery and sauté until softened, 6 – 7 minutes. Add in the garlic and cook for an additional minute.

2. 2

   Add in the pepper, thyme, bouillon, and tomato paste and cook for 2 minutes.

3. 3

   Add in the broth and Parmesan rind and simmer uncovered for 20 minutes.

4. 4

   With a slotted spoon remove the Parmesan rind and discard. Next, transfer the vegetables (see note *

5. 5

   and 1/2 cup of the broth with a slotted spoon and place in a blender or food processor, blending until smooth. You can also do this step with an immersion blender if desired. Add this puree back into the soup. Now is a great time to check for seasoning and adjust with more salt and pepper if needed.

6. 6

   Bring the soup back to a boil and add the Pastina, cooking for 5 – 6 minutes (according to pasta package directions.

7. 7

   Stir the cooked chicken into the soup, season more if desired. Cover and allow the soup to sit for 20 minutes before serving.

8. 8

   Garnish with Parmesan cheese, fresh chopped parsley, and a few squeezes of fresh lemon juice if desired.