Italian Pastina Soup Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastemadebyclara.com/italian-pastina-soup-recipe/
