Pastina with Mascarpone


Pastina with Mascarpone

Pastina soup is a traditional Italian peasant dish (cucina povera) which epitomizes makes something out of nothing. The most minimal ingredients come together to make a delicious soup on which children were raised and adults have loved for decades.
Servings 8
Prep Time 10 minutes
Cook Time 25 minutes


  • 3 tablespoons of salted butter
  • 2-3 carrots chopped, about 1 1/2 cups
  • 2-3 stalks celery chopped, about 1 1/2 cups
  • 3 large shallots chopped
  • 12-14 cups chicken stock low sodium
  • 1 Parmigiano Reggiano rind
  • Salt and freshly ground black pepper, to taste
  • 2 cups pastina
  • 1 container of mascarpone cheese, at room temperature.


  • In a medium-sized saucepan, heat 3 tablespoons of butter over medium heat. Add the carrots, celery, and shallots; cook for 5 minutes, until tender.
  • Add the chicken stock, salt, and pepper; cook for 10 minutes, adding the Parmigiano Reggiano rind. Add the pasta and cook for 15 minutes; stir often to prevent the pasta from sticking. Add salt and pepper to taste. Remove the rind before serving.
  • Top each bowl with a tablespoon of mascarpone cheese and mix well until creamy, and add freshly grated Parmigiano Reggiano, if desired. Garnish with fresh parsley.
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