Start by roughly chopping the onion, carrots, and celery. You don’t need to be precise here; a rough chop will do since everything will be blended later.

In a large pot, combine your chopped vegetables with the broth and the Parmesan rind. Turn the heat to high and bring everything to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for 15-18 minutes until the vegetables are tender.

After simmering, carefully remove the vegetables from the pot using a strainer. Transfer them into a blender along with ½ to 1 cup of broth. Blend until smooth.

Pour the vegetable puree back into the pot with the remaining broth. Add in your pastina and let everything simmer together for an additional 7-9 minutes until the pasta is cooked through.

When your pastina is ready, turn off the heat and stir in grated Parmesan cheese along with salt and black pepper to taste.

Ladle your warm Italian Pastina Soup into bowls and top each serving with freshly chopped parsley if desired.