Description
This comforting Italian soup features delicate pastina pasta simmered in a rich mushroom and leek Parmesan broth. The savory broth, infused with Parmesan rind and fresh vegetables, creates a warm and satisfying dish perfect for any season.
Ingredients
Scale
Broth and Vegetables
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large leek (white and light green parts, thinly sliced)
- 2 garlic cloves (minced)
- 8 oz cremini or button mushrooms (thinly sliced)
- 6 cups vegetable or chicken broth
- ½ cup grated Parmesan rind (or a 2-inch piece)
- ¼ teaspoon black pepper
- Salt to taste
Pasta and Garnish
- ¾ cup pastina (or any tiny pasta like acini di pepe or stelline)
- ¼ cup grated Parmesan cheese (plus more for serving)
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté the Vegetables: Heat olive oil and butter in a large pot over medium heat. Add the sliced leeks and cook for 5–6 minutes until softened and fragrant.
- Add Garlic and Mushrooms: Stir in the minced garlic and thinly sliced mushrooms. Sauté for another 6–8 minutes until the mushrooms are browned and tender, enhancing the soup’s depth of flavor.
- Infuse the Broth: Pour in the vegetable or chicken broth and add the Parmesan rind. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 15 minutes to fully infuse the broth with savory goodness.
- Cook the Pastina: Remove the Parmesan rind from the broth. Increase the heat to bring the broth back to a gentle boil and stir in the pastina. Cook according to package directions, typically 6–8 minutes, stirring occasionally to prevent the pasta from sticking.
- Finish the Soup: Season the soup with black pepper and salt to taste. Stir in the grated Parmesan cheese until melted and fully incorporated, adding creaminess and a rich umami flavor.
- Serve: Ladle the soup into bowls, garnish with extra Parmesan cheese and chopped fresh parsley if desired, and serve hot for a comforting meal.
Notes
- For a richer broth, use homemade stock and add a splash of cream at the end.
- The Parmesan rind adds deep umami flavor—don’t skip it if possible.
- You can substitute orzo or ditalini if pastina isn’t available.
