Pastina Tomato Soup
According to many Italians I know, Pastina is the ultimate comfort food and can cure many things. Pastina is Italian for “tiny pasta,” and when it’s cooked in chicken broth and mixed with cheese & egg it becomes absolutely heavenly.
This recipe is made with Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. Want more recipes with Tuttorosso tomatoes? Try Ravioli Lasagna and Italian Sausage Pot Pie.
If you can't find pastina, we recommend swapping it with pearl couscous.
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 4 garlic cloves, minced
- 1/2 (28 ounce) can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 3 cups chicken broth
- 1/2 cup uncooked Pastina or pearl couscous
- Kosher salt, to taste
- Freshly cracked pepper, to taste
- Crushed red pepper flakes, to taste
- 1/2 cup freshly grated parmesan
Heat olive oil in a large braising pan or soup pot over medium high heat. Add in onion and sauté, stirring frequently, until onions are soft and translucent, about 5 minutes. Add in minced garlic and sauté until fragrant, about 1 minute.
Add in Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt, plus chicken broth, salt, pepper, and red pepper flakes. Add in uncooked Pastina and cook in the simmering liquid for about 7 minutes, until Pastina is Al dente and the soup has thickened.
Serve in bowls and top with Parmesan cheese, plus more red pepper flakes if you like. Enjoy!