Italian Pastina Soup Recipe

Introduction

Italian Pastina Soup is a comforting and simple dish, perfect for cozy days or when you need a light meal. This delicate soup features tiny star-shaped pasta in a flavorful vegetable broth, enriched with blended vegetables for added wholesomeness.

Ingredients

• 1 cup pastina pasta (stelline shape recommended)
• 1 brown onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 4 garlic cloves, smashed
• 6 cups vegetable broth (or chicken broth, low-sodium)
• Salt and black pepper to taste
• Optional: 1 bay leaf, 1 parmesan rind
• Garnish: chopped parsley, grated parmesan cheese, drizzle of olive oil (optional)

Instructions

1. Step 1: Roughly chop the onion, carrots, celery, and smash the garlic cloves. Precise chopping is not necessary.
2. Step 2: In a large pot, combine the vegetable broth, chopped vegetables, bay leaf, and parmesan rind if using. Season with salt and black pepper.
3. Step 3: Cover and simmer on medium-high heat for about 20 minutes, until the vegetables are soft.
4. Step 4: Remove the bay leaf and parmesan rind. Use a slotted spoon or colander to strain the vegetables from the broth.
5. Step 5: Transfer the cooked vegetables to a blender with ½ cup of water. Blend until smooth.
6. Step 6: Return the blended vegetables to the pot with the broth and stir. Taste and adjust seasoning if needed.
7. Step 7: Bring the soup back to a boil, add the pastina pasta, and stir occasionally to prevent sticking.
8. Step 8: Cook the pasta for 5-6 minutes or until tender.
9. Step 9: Serve the soup into bowls and garnish with chopped parsley, grated parmesan, and a drizzle of olive oil if desired.

Tips & Variations

• Use low-sodium broth to control salt levels and enhance the fresh flavors of the vegetables.
• For a creamier soup, add a splash of cream or milk after blending the vegetables.
• Try adding fresh herbs like thyme or basil for a different flavor profile.
• Substitute pastina with other small pasta shapes if needed, but adjust cooking time accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or broth to loosen if the pastina has absorbed too much liquid and thickened the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works well and adds a richer flavor, but vegetable broth keeps the soup suitable for vegetarians.

How do I prevent the pastina from becoming mushy?

Add the pasta only once the broth is boiling and cook it just until tender, usually 5-6 minutes. Stir occasionally to prevent sticking and remove from heat promptly.

Italian Pastina Soup Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

This comforting Italian Pastina Soup features small star-shaped pasta cooked in a flavorful vegetable broth with blended aromatic vegetables, creating a smooth and hearty meal. Perfect as a light lunch or starter, it offers a warming, savory experience with optional parmesan and fresh parsley garnishes.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 1 cup pastina pasta (stelline shape recommended)
• 1 brown onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 4 garlic cloves, smashed
• 6 cups vegetable broth (or chicken broth, low-sodium)
• Salt and black pepper to taste
• Optional: 1 bay leaf
• Optional: 1 parmesan rind

Garnish

• Chopped parsley
• Grated parmesan cheese
• Drizzle of olive oil (optional)

Instructions

1. Prep Vegetables: Roughly chop the onion, carrots, celery, and smash the garlic cloves. Precise chopping is not necessary since the vegetables will be blended later.
2. Simmer Broth: In a large pot, combine the vegetable broth with the chopped onion, carrots, celery, garlic, bay leaf, and parmesan rind if using. Season with salt and black pepper. Cover and simmer over medium-high heat for about 20 minutes until the vegetables are tender.
3. Check Vegetable Softness: Once vegetables are soft, remove the bay leaf and parmesan rind. Use a slotted spoon or colander to strain the vegetables from the broth, reserving the broth.
4. Blend Vegetables: Transfer the cooked vegetables to a blender and add ½ cup of water. Blend until smooth, creating a creamy vegetable base for the soup.
5. Combine and Season: Return the blended vegetable mixture to the pot with the reserved broth and stir well. Taste and adjust seasoning with extra salt or pepper if needed.
6. Cook the Pastina: Bring the soup back to a boil, then add the pastina pasta. Stir occasionally to prevent sticking. Let it cook for 5 to 6 minutes until the pasta is tender but not mushy.
7. Serve: Ladle the soup into bowls and garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil if desired for added flavor and richness.

Notes

• A low-sodium vegetable broth is recommended to control salt levels in the soup.
• Using a parmesan rind adds depth of flavor but is optional.
• Pastina cooks quickly; keep an eye to avoid overcooking.
• The soup can be made with chicken broth for a non-vegetarian option.
• Blending the vegetables gives a creamy texture without cream.

Keywords: pastina soup, Italian soup, vegetable broth soup, easy soup recipe, creamy vegetable soup, stelline pasta soup