Description
A comforting and flavorful pastina soup with a rich mushroom leek Parmesan broth. This Italian-inspired dish is perfect for a light lunch or soothing dinner, offering a delightful blend of pasta, vegetables, and savory Parmesan flavors.
Ingredients
Scale
Pastina Soup:
- ¾ cup pastina (or any small pasta like acini di pepe)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Mushroom Leek Parmesan Broth:
- 1 large leek (white and light green parts only, thinly sliced)
- 2 cloves garlic (minced)
- 1 cup sliced mushrooms (cremini or button)
- 4 cups vegetable or chicken broth
- 1 Parmesan rind
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese (plus more for serving)
- Chopped parsley for garnish (optional)
Instructions
- Sauté Leeks and Mushrooms: Heat olive oil and butter in a medium pot. Sauté leeks until softened, then add garlic and mushrooms.
- Add Broth and Simmer: Pour in broth, add Parmesan rind and thyme. Simmer for 10 minutes.
- Cook Pastina: Add pastina, cook until tender. Remove Parmesan rind, season with salt and pepper.
- Finish Soup: Stir in grated Parmesan until melted. Serve hot, garnished with more Parmesan and parsley.
Notes
- For extra richness, consider adding cream or butter before serving.
- This dish is a comforting option for a light lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
