Ingredients:

• 2 tablespoons unsalted butter (or olive oil)
• 1 large onion, diced
• 4 ribs celery, diced
• 4 large carrots, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 2 teaspoons fresh thyme
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• ½ cup vegetable broth 
• 6 cups vegetable stock (or chicken stock/water)
• 2 bay leaves
• 1 parmesan rind (optional)
• 2 large poached chicken breasts, shredded
• 1 cup stelline pastina (star pasta)
• 2 teaspoons lemon juice
• 2 tablespoons fresh parsley (optional)

Instructions:

1. Prep the veggies: Finely chop the onion, celery, and carrots, and mince the garlic.
2. Sauté: Melt the butter in a large stockpot over medium-high heat. Add the chopped veggies and cook for 5-7 minutes until tender and fragrant.
3. Season: Stir in the sage, thyme, salt, pepper, and cayenne (if using). Cook for another minute.
4. Deglaze: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the vegetable stock, bay leaves, and parmesan rind (if using). Bring to a boil.
5. Simmer: Add the shredded chicken and pastina, then reduce heat and simmer for 8-12 minutes until the pasta is fully cooked.
6. Finish: Stir in the lemon juice, adjust seasoning if needed, and top with fresh parsley.
7. Serve: Enjoy warm with your favorite crusty bread!  

Storage Tips:

• Refrigerate: Store broth and pasta separately to prevent soggy pastina. Combine before reheating. Keeps in the fridge for up to 5 days.
• Freeze: For best results, freeze the soup without the pasta. Add freshly cooked pastina when ready to serve.

Nutrition