Italian Pastina Soup is a comforting and wholesome dish perfect for any time of year. This simple vegetable soup comes together in just 25 minutes, making it the ideal choice for a quick weeknight meal. The combination of pastina pasta, fresh vegetables, and flavorful broth creates a delightful and nutritious bowl of goodness. Whether you’re feeling under the weather or just need something warm and soothing, this Pastina Soup is sure to hit the spot.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Quick and Easy to Make
Packed With Nutrients
Comforting and Soothing
Customizable Ingredients
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients List
- 1 cup pastina pasta (I’ve used stelline pastina shape)
- 1 brown onion
- 2 carrots
- 2 celery sticks
- 4 garlic cloves
- 6 cups vegetable broth (or chicken broth) – I’ve used low-sodium
- Salt and black pepper to taste
- *Optional – 1 bay leaf and 1 parmesan rind
- Garnish (optional) – chopped parsley, grated parmesan cheese, drizzle of olive oil
How to make Step-by-Step
Chop Vegetables
Roughly chop the onion, carrots, celery, and garlic cloves (you don’t need to be too precise).Prepare Broth
Pour the vegetable broth into a large pot and add the chopped vegetables, bay leaf, and parmesan rind. Season well with salt and black pepper.Simmer
Place the lid on and simmer for approximately 20 minutes over medium-high heat.Check Vegetables
With a fork, check that the vegetables are cooked (they should be soft and tender). Remove the bay leaf and rind, then strain out the vegetables using a slotted spoon or colander.Blend Vegetables
Add the cooked vegetables to a blender with ½ cup of water and blend until smooth.Combine Back to Pot
Pour the blended vegetables back into the pot with the vegetable broth and stir through. Taste for seasoning.Add Pastina
Bring the soup back to a boil, then add the pastina pasta. Stir the pastina every minute or so to prevent it from sticking to the bottom. (Pastina usually takes about 5-6 minutes to cook.)Serve
Serve in bowls. Optionally, garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil. Enjoy your soothing Pastina Soup!
Serving Suggestions
Pair your Pastina Soup with crusty bread or a simple side salad to round out your meal. It also works well as a starter before a larger dish.
Storage Tips
- Refrigerate the soup in an airtight container for up to 3 days.
- To freeze, store the soup without pastina for up to 3 months.
- Reheat on the stove or in the microwave, adding fresh pastina when warming.
- Store any leftover garnishes separately to keep them fresh.
Tips for Success
- Use fresh vegetables for the best flavor.
- Adjust the seasoning to suit your taste.
- Keep an eye on the pastina while cooking to prevent it from becoming mushy.
- For added richness, include a splash of olive oil just before serving.
Variations to Try
- Add white beans for extra protein.
- Incorporate spinach or kale for more greens.
- Substitute different small pasta shapes if you can’t find pastina.
- Add a splash of lemon juice for brightness.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth will work just as well and add a different flavor.
Is pastina gluten-free?
Pastina is typically made from wheat, but there are gluten-free pasta options available if needed.
How can I make this soup heartier?
You can add cooked chicken or beans to make the soup more filling.
What if I don’t have a blender?
You can finely chop the vegetables instead of blending them for a chunkier texture.
Closing Notes
Italian Pastina Soup is a fantastic way to enjoy a delicious meal without spending hours in the kitchen. Its simplicity allows you to whip it up quickly, making it perfect for busy nights or when you need a comforting bowl of soup. Feel free to customize the ingredients to your liking—it’s a versatile recipe that everyone in the family can enjoy. So gather your ingredients and enjoy this delightful and nourishing soup!
Italian Pastina Soup
Ingredients
Main Ingredients
- 1 cup pastina pasta Stelline pastina shape used.
- 1 brown onion
- 2 carrots
- 2 sticks celery
- 4 cloves garlic
- 6 cups vegetable broth Use low-sodium; chicken broth can be substituted.
- Salt and black pepper To taste
- 1 bay leaf Optional
- 1 parmesan rind Optional
- Garnish: chopped parsley, grated parmesan cheese, drizzle of olive oil Optional
Instructions
Preparation
- Roughly chop the onion, carrots, celery, and garlic cloves.
Cooking the Broth
- Pour the vegetable broth into a large pot and add the chopped vegetables, bay leaf, and parmesan rind. Season well with salt and black pepper.
- Place the lid on and simmer for approximately 20 minutes over medium-high heat.
- Check that the vegetables are soft and tender. Remove the bay leaf and rind, then strain out the vegetables.
Blending
- Add the cooked vegetables to a blender with ½ cup of water and blend until smooth.
Combining Back to Pot
- Pour the blended vegetables back into the pot with the vegetable broth and stir through. Taste for seasoning.
Cooking the Pastina
- Bring the soup back to a boil, then add the pastina pasta. Stir the pastina every minute or so to prevent it from sticking to the bottom.
- Cook pastina for about 5-6 minutes.
Serving
- Serve in bowls. Optionally, garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil.
