Description
This Italian Pastina Soup is a simple, comforting vegetable soup made with small pastina pasta and a blend of soft vegetables simmered in flavorful broth. Ready in just 25 minutes, it’s perfect for a quick, soothing meal with optional garnishes like parsley and parmesan for an authentic touch.
Ingredients
Scale
Soup Ingredients
- 1 cup pastina pasta (stelline pastina shape recommended)
- 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
- 1 bay leaf (optional)
- 1 parmesan rind (optional)
Garnish (Optional)
- Chopped parsley
- Grated parmesan cheese
- Drizzle of olive oil
Instructions
- Prepare the vegetables: Roughly chop the brown onion, carrots, celery sticks, and garlic cloves. Precision is not necessary as these will be blended later.
- Simmer the vegetables: Pour the vegetable broth into a large pot and add the chopped vegetables along with the bay leaf and parmesan rind if using. Season with salt and black pepper. Cover and simmer over medium-high heat for approximately 20 minutes until the vegetables are soft and tender.
- Strain the vegetables: Use a fork to check the tenderness of the vegetables. Remove the bay leaf and parmesan rind, then strain the vegetables from the broth using a slotted spoon or colander.
- Blend the vegetables: Transfer the cooked vegetables to a blender, add ½ cup of water, and blend until smooth to create a creamy vegetable base for the soup.
- Combine and season: Pour the blended vegetable mixture back into the pot with the broth. Stir well and adjust seasoning to taste.
- Cook the pastina: Bring the soup back to a boil, then add the pastina pasta. Stir every minute to prevent sticking. Cook for 5-6 minutes until the pasta is tender.
- Serve and garnish: Ladle the soup into bowls and garnish optionally with chopped parsley, grated parmesan cheese, and a drizzle of olive oil. Enjoy your soothing Italian Pastina Soup!
Notes
- You can substitute vegetable broth with chicken broth if preferred for richer flavor.
- Keep stirring the pastina while it cooks to avoid sticking to the bottom of the pot.
- Blending the vegetables creates a smooth and creamy texture; if you prefer chunkier soup, blend less or mash vegetables lightly.
- Bay leaf and parmesan rind add depth but can be omitted for a simpler version.
- Leftover soup can be stored in the fridge for up to 3 days and reheated gently.
- Add extra water or broth if the soup thickens too much during reheating.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 3.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 5 mg
