Italian Pastina Soup

 Prep  15m -  Cook 30m  -  Inactive 40m

Ingredients

2 tablespoons unsalted butter

1/2 cup celery, finely diced

1/2 cup carrot, finely diced

1 cup onion, finely diced

3 cloves garlic, minced

3 -4 sprigs fresh thyme, stripped

1 cup pastina

1 quart chicken bone broth

1/8 teaspoon turmeric

1/2 cup parmesan cheese, grated

1 egg, beaten

2 tablespoons fresh parsley, minced

1/2 lemon, juiced

Kosher salt and freshly cracked black pepper, to taste

Preparation

Preheat a soup pot with 2 tablespoons of unsalted butter over medium-high heat.

Once the butter melts, add the celery, carrot, onion, and garlic to the pot. Cook until the vegetables soften, around 8 - 12 minutes.

Add the fresh thyme, bone broth, and turmeric to the pot. Bring mixture up to a simmer then reduce it to a low. Let the vegetable simmer on low for 20 - 30 minutes.

Use an immersion blender to puree the soup until smooth and all vegetables have integrated into the broth. Taste for seasoning.

Add pastina to the broth and bring it to a rolling simmer. Let simmer covered until the pasta is fully cooked then remove from heat.

Squeeze half a lemon, parsley, and sprinkle in parmesan cheese. Let the soup cool for 5 minutes before ladling in a little bit of broth into the beaten egg while stirring to temper the egg. Add the mixture to the soup.

Garnish with extra cheese and cracked black pepper, enjoy!