I can’t stop making this soup! It’s so delicious, easy to make and a pure comfort food recipe! It reminds me of this soup I used to eat at this Italian restaurant when I was a kid. My childhood best friend Lindsay used to order this Stracciatella soup all the time and I got hooked on it. This broth tastes just like it! (Don’t yell at me I know the difference between the 2 soups!)
This soup is an easy meal idea and comes together in less than 30 minutes! It’s gluten free and can be totally vegan or vegetarian based on your broth!
I made my soup using this amazing glass soup pot so I had one extra step since you can’t sauté your vegetables in the glass pot. So I did that first in a pan and then added it to my soup pot. If you’re using a regular cast iron or stainless steel pot, it becomes a one pot meal for you!
Who’s making this? What’s your fav soup?
1 tablespoon olive oil
½ cup minced celery (about 1 stalk, ends discarded)
½ cup minced carrot (about 1 carrot, ends discarded)
1 onion minced
2-3 cloves minced garlic
1 quart reduced-sodium chicken broth, bone broth or veggie broth
1 cup star pastina I used Jovial gluten free Stelline noodles
1 cup frozen petite peas
½ cup or more grated Parmesan cheese
1 tablespoon fresh lemon zest (optional)
1 tbsp chopped Italian parsley (optional)
salt and pepper to taste (optional)
- If you’re using the glass pot like I am, in a pan on medium heat, add the minced celery, carrot and onion. Cook 2-3 minutes until softened. Then add in the garlic. Mix and cook 1-2 minutes until fragrant. If you’re using a regular soup pot, you can sauté the vegetables in there.
- Add the vegetables to your soup pot and pour in the broth and the peas and bring to a boil, then add the pastina.
- Add the grated parm after about 10 minutes once the pasta is cooked.
- Season with salt and pepper to taste, grated lemon zest and chopped parsley.
- Serve in bowl and add extra grated parm on top if you want!