There’s nothing more comforting than a bowl of Italian Pastina Soup—a simple yet soul-warming dish that brings back memories of home-cooked meals and cozy nights in. Made with our rich, all-natural chicken stock, this classic recipe is packed with deep, nourishing flavour, transforming humble pastina into a silky, satisfying soup. Whether you’re feeling under the weather or just craving something light yet deeply comforting, this dish is a perfect reminder that the best recipes are often the simplest.

Ingredients
2 litres Carol’s Stock Market chicken stock
1 med onion, peeled
2 carrots, peeled
2 celery sticks, washed
4 cloves garlic, peeled
1 bay leaf
1 parmesan rind
200g pastina (stelline/orzo/acini de pepe/alphabet etc.)
Salt & pepper

To serve
Grated parmesan
Chopped parsley (including tender stems)

Serves
4

Method
Pour the stock into a large pot. Cut the onion into 8 chunks, the carrots & celery into 4 pieces each, and very roughly chop the garlic. Add these to the stock along with the bay leaf and parmesan rind. Season very lightly with salt & pepper.

Bring to a boil on medium-high heat, then reduce heat to medium-low to maintain a gentle simmer. Cover with a lid then leave to cook until carrots are tender, about 10 minutes.

Discard the parmesan rind and bay leaf, then use a slotted spoon to transfer the vegetables to a blender with a heat-resistant jug. Add a ladle of the broth then blend until smooth.

Return the blended vegetables to the pot and bring to a boil.

Add the pastina and cook just until the pasta is tender, about 5 minutes depending on the pasta shape.

Taste for seasoning and add more salt and pepper if needed.

Serve hot garnished with grated parmesan and chopped parsley.