There’s nothing quite like a warm bowl of Italian Pastina Soup to bring comfort and nourishment to your day. This classic soup combines tender vegetables and tiny pasta stars in a simple, flavorful broth.
INGREDIENTS
- Pastina Pasta (stelline shape): These tiny pasta stars cook quickly and absorb the flavors of the broth, adding heartiness to the soup.
- Brown Onion (roughly chopped): Onions add depth and sweetness to the soup, enriching the flavor of the broth.
- Carrots (roughly chopped): The carrots provide a hint of sweetness and extra color, balancing the savory flavors.
- Celery Sticks (roughly chopped): Celery adds a mild bitterness that enhances the overall flavor of the soup.
- Garlic Cloves (roughly chopped): Garlic brings a wonderful aroma and slight sharpness, infusing the broth with a rich, savory taste.
- Vegetable Broth (or low-sodium chicken broth): This is the base of the soup. Using low-sodium broth helps control the salt level.
- Salt and Black Pepper: Essential seasonings to bring out the natural flavors of the ingredients.
- Optional - Bay Leaf: Adds an earthy aroma and depth to the broth.
- Optional - Parmesan Rind: Adds a rich umami flavor, perfect for an authentic Italian taste. Remove before serving.
- Garnish (optional): Chopped parsley, grated Parmesan cheese, and a drizzle of olive oil enhance presentation and add extra flavor.
INSTRUCTIONS
- Step 1:
- Begin by roughly chopping the onion, carrots, celery, and garlic cloves. Precise chopping isn’t necessary since the vegetables will be blended later.
- Step 2:
- In a large pot, pour in the vegetable broth and add the chopped vegetables, bay leaf, and Parmesan rind if using. Season generously with salt and black pepper.
- Step 3:
- Cover the pot and simmer over medium-high heat for approximately 20 minutes. This allows the vegetables to soften and infuse the broth with flavor.
- Step 4:
- Check the vegetables with a fork to ensure they are soft and tender. Once cooked, remove the bay leaf and Parmesan rind to prevent overpowering the flavors.
- Step 5:
- Using a slotted spoon or colander, strain out the vegetables and transfer them to a blender. Add ½ cup of water and blend until smooth.
- Step 6:
- Return the blended vegetables to the pot with the vegetable broth, stirring to combine. Taste and adjust the seasoning as needed.
- Step 7:
- Bring the soup back to a boil, then add the pastina pasta. Stir frequently to prevent the pasta from sticking to the pot. Cook for 5-6 minutes or until the pasta is tender.
- Step 8:
- Serve the soup in bowls and garnish with chopped parsley, grated Parmesan cheese, and a drizzle of olive oil if desired.
Serving and Storage Tips
- Serve hot in individual bowls, garnished with fresh parsley, grated Parmesan, and a drizzle of olive oil for added richness.
- This soup pairs wonderfully with a slice of crusty bread or a side salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stove over medium heat, adding a splash of water if the soup has thickened.
Helpful Notes
- For a vegan version, skip the Parmesan rind and use vegetable broth.
- If you prefer a chunkier texture, only partially blend the vegetables.
- Try adding other herbs, like thyme or rosemary, for an extra layer of flavor.
Tips from Well-Known Chefs
- Chef Lidia Bastianich suggests using high-quality Parmesan rinds for authentic Italian flavor.
- Chef Mario Batali recommends stirring pasta soups regularly to prevent pasta from sticking to the pot.
- Chef Giada De Laurentiis advises seasoning vegetable soups with black pepper for a subtle kick.
Why You'll Love This Recipe
- It’s a simple, one-pot dish perfect for busy weeknights.
- This soup is both filling and comforting, making it ideal for cold weather.
- It’s versatile, allowing for vegan adjustments and various garnishes.
Variations
- Use ditalini or orzo pasta if you don’t have pastina.
- Add a splash of cream for a richer, creamier texture.
- Incorporate chopped spinach or kale for an extra boost of greens.