Ingredients:

  • 4 cups (950 ml) Chicken Broth (low sodium preferred)
  • 1/2 cup (50g) Pastina Pasta (or other small pasta shape)
  • 1 tablespoon (15 ml) Olive Oil
  • 1 small Shallot, finely minced (about 1/4 cup)
  • 1 clove Garlic, minced
  • 1/4 cup (25g) Grated Parmesan Cheese, plus more for serving
  • 1 tablespoon Fresh Lemon Juice
  • 1/4 teaspoon Salt, or to taste
  • 1/8 teaspoon Black Pepper, or to taste
  • 1 tablespoon Fresh Parsley, chopped (optional, for garnish)

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add shallot and cook until softened (about 2 minutes). Add garlic and cook until fragrant (about 30 seconds). Be careful not to burn the garlic!
  2. Pour chicken broth into the saucepan and bring to a boil. Add pastina and stir.
  3. Reduce heat to low and simmer, uncovered, until the pastina is tender and the broth has slightly thickened (about 8-10 minutes). Stir occasionally to prevent sticking. Cook until the pasta is al dente - slightly firm to the bite.
  4. Remove from heat. Stir in Parmesan cheese and lemon juice. Season with salt and pepper to taste.
  5. Ladle into bowls and garnish with fresh parsley (if using) and extra Parmesan cheese. Enjoy this Pastina Soup to the Rescue!