Step 1 (Optional):
Make a homemade bone broth using chicken or meat bones for a more flavorful base. Skip this step if you’re using pre-made broth.
Step 2:
Bring your broth to a boil over high heat.
While it’s heating, peel your cherry tomatoes. Simply boil water in a kettle, transfer it to a bowl, and wash the tomatoes. Make a small X-shaped incision at the bottom of each tomato and place them in the hot water for about two minutes. The skins will easily peel off.
Step 3:
Dice the peeled tomatoes and add them to the boiling broth. Then, add your pastina and cook according to the package instructions.
Garnish:
Before serving, garnish the soup with fresh parsley or basil to enhance the flavor and add a pop of color.
Pro Tips:
Use homemade broth: It will enhance the flavor of the pastina.
Broth-to-pasta ratio: For every 40 grams of pastina, use 250 ml of broth.
Don’t waste Parmesan rind: Add it to the soup while cooking for added depth.
Cook only what you need: It’s best to prepare just enough pastina for immediate consumption.
Substitutes and Variations:
Add chicken: Use leftover rotisserie chicken to give the soup extra flavor.
Add vegetables: Potatoes, celery, carrots, onions, or zucchini work well. Cook them in the broth until tender before adding the pastina.
For a creamier texture, blend the vegetables before adding the pasta.
Add egg: For egg pastina, start with vegetable broth. Once the soup is ready, crack an egg directly into the pot and whisk until cooked through. Top with grated cheese.
Fish pastina: Use shrimp, prawns, and clams with shells to make a flavorful fish stock. Add pink pepper and thinly sliced leek, strain the stock, and add fish and pastina.
Enjoy this warm, nourishing bowl of comfort!
