Name: Italian Classics
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 cup pastina pasta (stelline shape).; 1 brown onion, roughly chopped.; 2 carrots, roughly chopped.; 2 celery sticks, roughly chopped.; 4 garlic cloves, roughly chopped.; 6 cups low-sodium vegetable broth (or chicken broth).; 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.

Italian Pastina Soup is a simple yet incredibly comforting dish perfect for chilly days or when you need a warm bowl of something soothing. This recipe combines tender vegetables and tiny pasta stars, known as pastina, in a flavorful broth. The optional Parmesan rind and bay leaf add depth, while the blended vegetables create a smooth texture in the broth. Garnished with parsley, grated Parmesan, and a drizzle of olive oil, this Italian classic brings warmth and comfort to every spoonful.

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.