Pastina soup is a warm, comforting dish that’s perfect for any day when you need a little extra warmth and nourishment. This cozy blend of chicken stock, vegetables, and tiny pasta shapes is not only delicious but also easy to prepare. Whether you’re feeling under the weather or just want a quick and satisfying meal, this soup has got you covered. It’s a dish that welcomes customization, allowing you to add your favorite seasonal vegetables or herbs.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
Comforting and Heartwarming
This soup warms you from the inside out, making it a perfect meal for cold days.
Quick and Easy to Make
You can whip it up in under an hour, ideal for busy weeknights.
Nutrient-Rich and Filling
Packed with veggies and protein, it’s a healthy option for everyone.
Customizable to Your Taste
Feel free to add or leave out ingredients based on what you enjoy.
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Ingredients List
- 8 cups chicken stock or bone broth
- 2 small-medium sized carrots (peeled then roughly chopped)
- 2 ribs celery (roughly chopped)
- 1 large shallot OR small yellow onion (peeled then roughly chopped)
- 2 cloves garlic (peeled then smashed)
- 2-3 sprigs fresh thyme
- 1 bay leaf
- 1 parmesan cheese rind
- Drizzle extra virgin olive oil
- Salt and pepper
- 1/2 lemon
- 8 oz gluten free stelline pasta (Jovial brand recommended)
- Freshly grated parmesan cheese (for serving)
How to Make Step-by-Step
Step 1: Prepare the Base
To a large soup pot or Dutch oven, add the chicken stock, carrots, celery, onion, garlic, thyme, bay leaf, parmesan cheese rind, olive oil, salt, and pepper. Place a lid on top and turn the heat to high. Bring the liquid to a boil.
Step 2: Simmer the Vegetables
Once boiling, reduce the heat to low and let it simmer for 20-30 minutes with the lid on until the vegetables are tender.
Step 3: Blend for a Smooth Texture
Remove the thyme stems, bay leaf, and parmesan rind. Transfer the cooked vegetables to a blender. Add a ladleful of broth, blend until smooth. Make sure to leave the blender lid slightly cracked to let steam escape. Return some or all of the pureed vegetables to the soup and stir.
Step 4: Add Lemon and Seasoning
Add a squeeze of fresh lemon juice to brighten the flavor. Then, taste and adjust salt and pepper if needed. Cover the pot to keep the soup warm.
Step 5: Cook the Pasta
In a separate pot, cook the pasta in salted boiling water according to package directions. Drain and divide the pasta between bowls.
Step 6: Serve and Enjoy
Scoop the soup over the cooked pasta and serve with freshly grated parmesan cheese and cracked black pepper on top.
Serving Suggestions
Enjoy warm bread or a side salad to complement your soup. A drizzle of olive oil and fresh herbs can elevate the flavors further.
Storage Tips
Refrigerate for Later Use
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for Convenience
This soup freezes well. Store in freezer-safe containers for up to 3 months.
Reheat Gently
Reheat on the stove over low heat, adding a bit of water or stock if it has thickened.
Avoid Overcooking Pasta
If storing, consider adding cooked pasta only to individual servings to prevent it from becoming mushy.
Tips for Success
Use Fresh Ingredients
Fresh vegetables enhance the flavor of the soup significantly.
Be Careful with Seasoning
Start with less salt, as you can always add more, especially from the parmesan cheese.
Adjust the Consistency
Feel free to add water or broth to adjust the thickness to your liking.
Taste Before Serving
Always taste your soup before serving to ensure great flavor.
Variations to Try
Add some spinach or kale for extra nutrients, or swap the pasta for rice or quinoa for a different texture.
FAQs
Can I use vegetable broth instead of chicken?
Yes, vegetable broth works well for a vegetarian option.
How can I thicken the soup?
You can blend more vegetables or add a little cornstarch mixed with water.
Is this soup gluten-free?
If using gluten-free pasta, this soup is entirely gluten-free.
Can I make this soup in advance?
Yes, the flavors develop even more if made a day ahead and can be stored easily.
Closing Notes
Pastina soup is a dish that not only delights the taste buds but also nourishes the body and soul. It’s simple enough for beginners and comforting enough for those cold evenings when you crave something warm. With just a few ingredients, you can create a wholesome meal that brings everyone to the table. Don’t forget to personalize it to your tastes! Enjoy every spoonful of this delightful soup!
Pastina Soup
Ingredients
For the Soup Base
- 8 cups chicken stock or bone broth
- 2 small-medium carrots (peeled then roughly chopped)
- 2 ribs celery (roughly chopped)
- 1 large shallot OR small yellow onion (peeled then roughly chopped)
- 2 cloves garlic (peeled then smashed)
- 2-3 sprigs fresh thyme
- 1 leaf bay leaf
- 1 piece parmesan cheese rind
- 1 drizzle extra virgin olive oil
- to taste salt and pepper
- 1/2 unit lemon
- 8 oz gluten free stelline pasta (Jovial brand recommended)
- to taste freshly grated parmesan cheese (for serving)
Instructions
Preparation
- To a large soup pot or Dutch oven, add the chicken stock, carrots, celery, onion, garlic, thyme, bay leaf, parmesan cheese rind, olive oil, salt, and pepper. Place a lid on top and turn the heat to high. Bring the liquid to a boil.
Cooking
- Once boiling, reduce the heat to low and let it simmer for 20-30 minutes with the lid on until the vegetables are tender.
- Remove the thyme stems, bay leaf, and parmesan rind. Transfer the cooked vegetables to a blender. Add a ladleful of broth, blend until smooth. Make sure to leave the blender lid slightly cracked to let steam escape. Return some or all of the pureed vegetables to the soup and stir.
- Add a squeeze of fresh lemon juice to brighten the flavor. Then, taste and adjust salt and pepper if needed. Cover the pot to keep the soup warm.
- In a separate pot, cook the pasta in salted boiling water according to package directions. Drain and divide the pasta between bowls.
- Scoop the soup over the cooked pasta and serve with freshly grated parmesan cheese and cracked black pepper on top.
