Easy, simple, and taking around 30 minutes to prepare, this Pastina Soup by Giada De Laurentiis is made using celery, carrots, shallots, chicken broth, and little star pasta. This comforting Pastina Soup recipe is perfect for dinner and can serve up to 4 people.

Recipe Ingredients

• 1 tbsp extra-virgin olive oil
• 1 celery stalk, finely chopped
• 1 carrot, peeled and finely chopped
• 2 shallots, minced
• 3 fresh thyme sprigs
• ¾ tsp kosher salt
• 1 (2-inch) piece of Parmesan rind
• 4 cups low-sodium chicken broth
• 1 cup water
• 1¼ cups little star pasta (stelline)
• 1 cup frozen peas, thawed
• ½ cup freshly grated Parmesan cheese
• 1 tsp grated lemon zest (optional)

How To Make Giada De Laurentiis Pastina Soup

1. Heat the Oil: In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add the finely chopped celery, carrot, and minced shallots. Cook, stirring often, until the vegetables become soft, which should take about 5 minutes.
2. Simmer the Broth: Add the thyme sprigs, ¾ tsp of kosher salt, the Parmesan rind, 4 cups of chicken broth, and 1 cup of water. Bring the mixture to a simmer and let it cook for about 10 minutes to let the flavors blend together.
3. Add the Pasta: Pour in the 1¼ cups of little star pasta and stir well with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and continue to cook for 8 to 10 minutes until the pasta is tender and the soup has slightly thickened.
4. Remove the Thyme and Rind: Carefully take out the thyme sprigs and the Parmesan rind. Stir in the thawed peas and allow them to warm through for about 1 minute.
5. Serve and Garnish: Ladle the soup into bowls. Top each serving with the freshly grated Parmesan cheese and a sprinkle of lemon zest, if desired. Serve immediately while hot.

Recipe Tips

• Add some garlic: If you love garlic like I do, mince a clove and sauté it with the vegetables for an extra layer of flavor in the soup.
• Use vegetable broth: If you’re keeping it vegetarian, swap out the chicken broth for vegetable broth. It changes the flavor slightly but still tastes delicious and hearty.
• Boost with protein: Sometimes I toss in shredded rotisserie chicken at the end. It’s a great way to use leftovers and make this soup a bit more filling.
• Switch up the pasta: If you can’t find little star pasta, use orzo or even broken-up spaghetti. Just make sure to adjust the cooking time accordingly for each type.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Italian White Bean, Pancetta, and Tortellini Soup
• Giada Aunt Raffy’s Quinoa and Ceci Soup
• Giada De Laurentiis Chicken Pastina Soup