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Pumpkin Pastina
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Prep Time:
10 minutes
Total Time:
30 minutes
Savor this comforting Italian turkey and squash stew with thyme-infused pastina in rich Progresso® broth.
Ingredients:
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1 teaspoon finely chopped fresh thyme
  • 3/4 lb uncooked pastina or other small pasta, such as riso
  • Salt and pepper
  • 1 cup winter squash, roasted or 1 box (9 oz) frozen winter squash, thawed
  • 1 cup cubed cooked turkey, plain or smoked (about 1/4 lb, if desired)
  • 1/2 cup freshly grated Parmesan cheese, and a small piece for garnishing
Instructions:
  • Simmer the broth in a saucepan over low heat.
  • In a large sauté pan over medium-high heat, heat olive oil until shimmering. Sauté the onion until soft, about 2 to 3 minutes. Stir in thyme, then pour in 2 cups of the hot broth. Let it come to a boil.
  • Stir in the pastina and lower the heat to a gentle simmer. Season with salt and pepper. Gradually add 1/2 cup of hot broth at a time, stirring occasionally to prevent sticking, until the pastina is al dente, approximately 15 minutes.
  • Combine the squash and turkey in the pot to heat up. Stir thoroughly until the mixture reaches a loose, thick soup consistency. If needed, incorporate extra broth. Sprinkle in the 1/2 cup of cheese and allow it to melt momentarily before stirring. Taste to adjust seasoning. To elevate the presentation, consider serving the dish in a hollowed-out pumpkin, and top with a sprinkle of cheese.

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