Creamy Italian Pastina Soup with Spinach and Parmesan

1Heat the olive oil (2 tablespoons) in a large pot over medium heat.

2Add the chopped onion (1 small), minced garlic (2 cloves), diced carrot (1), and diced celery to the pot. Sauté for about 5 minutes until the vegetables are softened and the onion (1 small) is translucent.

3Pour in the chicken broth (4 cups) and bring the mixture to a boil.

4Once boiling, add the pastina pasta (1 cup) to the pot. Stir occasionally and cook for about 5-7 minutes until the pasta is tender.

5Reduce the heat to low and stir in the chopped spinach. Cook for another 2 minutes until the spinach is wilted.

6Add the heavy cream (½ cup) and grated Parmesan cheese (½ cup) to the soup. Stir well to combine and let it simmer for another 2 minutes.

7Season the soup with salt, black pepper, and nutmeg (¼ teaspoon). Adjust the seasoning to taste.

8Remove the pot from the heat and stir in the chopped fresh parsley (1 tablespoon).

9Serve the soup hot, garnished with additional Parmesan cheese if desired.