Begin by roughly chopping one yellow or white onion, two carrots, and two celery sticks. In a large pot, combine these chopped vegetables with six cups of chicken or vegetable broth and a Parmesan rind. Sauté over medium heat for about 5 minutes until the onions become translucent.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 15 minutes until the vegetables are tender.

Once the vegetables are tender, carefully remove them from the pot using a slotted spoon and transfer them to a blender. Add ½ to 1 cup of the simmering broth to the blender for a smoother consistency. Blend until you reach a creamy puree.

Return the vegetable puree back to the pot with the remaining broth. Stir the blend thoroughly, then add one cup of pastina pasta. Increase the heat slightly and simmer for about 7 to 9 minutes until the pastina is cooked al dente.

Once the pastina is perfectly cooked, reduce the heat and stir in ½ cup of grated Parmesan cheese. Season with salt and pepper to taste.

Ladle the hot Italian Pastina Soup into bowls and top each serving with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired. Enjoy!