1-First step: build the flavor base Set a large Dutch oven or soup pot over medium heat. Add 2 tablespoons extra virgin olive oil, 1 tablespoon butter, 1 large diced onion, 1 finely chopped shallot, 4 diced celery stalks, and 1 diced yellow bell pepper. Cook for 4 to 5 minutes, stirring now and then, until the onions look translucent and the vegetables begin to soften.

2-Second step: add the garlic Stir in 4 medium cloves garlic, minced, and cook for 2 more minutes. Keep the heat at medium so the garlic softens without browning too fast. You want it fragrant, not bitter.

3-Third step: simmer the vegetables Pour in 8 cups low-sodium chicken broth, then add 1 pound diced carrots, 1 parmesan rind if using, and 1 1/2 teaspoons kosher salt. Bring the pot to a boil, then lower the heat and simmer uncovered for 20 to 25 minutes. The vegetables should become tender, and the broth will take on a beautiful golden hue from the carrots and bell pepper.

4-Fourth step: blend part of the soup Remove the parmesan rind and set it aside or discard it. Use a slotted spoon to reserve about 2 cups of the diced vegetables. Then puree the remaining broth and vegetables until smooth using an immersion blender right in the pot, or carefully transfer it to a regular blender in batches. This creates a creamy base while still leaving some texture in the finished soup.

5-Fifth step: cook the pastina Add 1/3 cup uncooked pastina to the blended soup. Bring it back to a boil, then lower the heat and simmer uncovered according to the package directions. For acini di pepe, this is often around 9 minutes. Stir occasionally so the tiny pasta does not stick together.

6-Sixth step: return the chicken and reserved vegetables Stir in the reserved vegetables and 2 1/2 to 3 cups rotisserie or leftover chicken. Cover the pot and let it rest for 20 minutes. This resting time helps the flavors come together and gives the pastina a chance to finish softening in the broth. Taste the soup and add more salt if needed. If it seems too thick, add a splash more broth until it reaches the texture you like.

7-Final step: serve and garnish Ladle the soup into bowls and top with grated Parmesan, finely chopped fresh rosemary, fresh thyme leaves, and a little black pepper if you like. Serve it hot for the most comforting experience.