MONTCLAIR, NJ — Need a cozy, winter meal to help overcome a bout of cold weather? Montclair-based photographer Sarah Hill may have just what the doctor ordered: a recipe for Italian Pastina Soup.
Hill – a recipe developer and videographer who runs the “Real Food with Sarah” website – recently shared her ingredient list with Patch. According to Hill, it’s a “nourishing, nostalgic recipe” that is perfect for chilly nights.
“Blended veggies make the base rich and flavorful while staying family-friendly,” Hill said.
Prep time: 10 min | Cook time: 25 min | Serves: 4
Ingredients:
1 yellow or white onion, roughly chopped 2 carrots, roughly chopped 2 celery sticks, roughly chopped 6 cups chicken or vegetable broth 1 Parmesan rind 1 cup pastina pasta (or other small pasta like acini di pepe or stelline) ½ cup grated Parmesan cheese Salt and pepper, to taste 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions:
Roughly chop onion, carrots, and celery. Add them to a large pot with the broth and Parmesan rind. Bring to a boil. Once boiling, reduce heat, cover, and simmer for 15–18 minutes until veggies are tender. Remove veggies using a strainer and blend with ½–1 cup of broth (careful — it’s hot!). Pour puréed veggies back into the pot and stir in pastina. Simmer 7–9 minutes until pasta is cooked. Turn off heat, stir in Parmesan cheese, and season with salt and pepper. Serve with fresh parsley, if desired.
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Dining and Cooking