Why You’ll Love This Recipe
This pastina soup is simple yet full of flavor. The small, star-shaped pasta cooks quickly, making it ideal for busy days when you need a satisfying meal. The combination of vegetables, garlic, and broth offers a rich and comforting taste, while the optional parmesan rind adds a depth of flavor that will have you craving more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup pastina (or any small-shaped pasta like tiny stars)
- 2 medium carrots, peeled and diced
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 celery stalks, chopped
- 6 cups low-sodium vegetable or chicken broth
- Parmesan rind (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for garnish)
Directions
- Sauté the Vegetables: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Simmer the Broth: Add the vegetable or chicken broth to the pot. If you’re using a parmesan rind, add it to the broth for extra flavor. Bring to a simmer and cook for 15-20 minutes, allowing the vegetables to become tender.
- Cook the Pastina: Add the pastina to the soup and cook for 5-7 minutes, or until the pasta is tender.
- Serve: Remove the parmesan rind (if used) and ladle the soup into bowls. Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese before serving.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 25-30 minutes
Variations
- Add Protein: For a heartier meal, add shredded chicken or cooked sausage.
- Vegetarian: Use vegetable broth and skip the parmesan rind to keep it vegetarian.
- Spicy Kick: Add red pepper flakes to the soup for a touch of heat.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stove over low heat, adding a little extra broth if it’s too thick.
FAQs
Can I use other pasta types instead of pastina?
Yes! You can use any small-shaped pasta, such as tiny shells or orzo, for a similar texture.
Can I freeze pastina soup?
Yes, you can freeze the soup. Just be aware that the pasta may become a little softer once reheated.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the fridge for a couple of days. The flavors will continue to develop.
How can I add more flavor to the soup?
Try adding fresh herbs like thyme or rosemary during the simmering process for added depth of flavor.
Is this soup gluten-free?
This soup is not gluten-free as it contains pasta made from wheat. However, you can substitute gluten-free pasta to make it suitable for gluten-sensitive diets.
What can I use as a substitute for the parmesan rind?
If you don’t have a parmesan rind, you can skip it or add extra grated parmesan to the soup for a similar flavor boost.
Can I use homemade broth instead of store-bought?
Yes, homemade broth will add a wonderful richness to the soup.
Is there a way to make the soup creamier?
To make the soup creamier, you can add a splash of heavy cream or milk toward the end of cooking.
Can I add other vegetables to this soup?
Definitely! Feel free to add peas, spinach, or zucchini to the soup for added nutrition and flavor.
Can I make this soup in a slow cooker?
Yes, you can. Sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours. Add the pasta in the last 30 minutes of cooking.
Conclusion
This pastina soup is the ultimate comfort food for cold days or when you need something warm and easy to prepare. With its simple ingredients and satisfying flavor, it’s a dish the whole family will love. Enjoy it as a hearty meal or a cozy appetizer!
Print
Pastina Soup
- Total Time: 35-40 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
: Pastina soup is a comforting and flavorful dish made with small star-shaped pasta, a savory broth, and wholesome vegetables. Perfect for chilly days, this quick and hearty soup will warm you up with every spoonful. Ideal for busy days, it’s easy to make and packed with nutrition.
Ingredients
- 1 cup pastina (or any small-shaped pasta like tiny stars)
- 2 medium carrots, peeled and diced
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 celery stalks, chopped
- 6 cups low-sodium vegetable or chicken broth
- Parmesan rind (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for garnish)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Simmer the Broth: Add the vegetable or chicken broth to the pot. Add the parmesan rind (if using) for extra flavor. Bring to a simmer and cook for 15-20 minutes, allowing the vegetables to become tender.
- Cook the Pastina: Add the pastina and cook for 5-7 minutes, or until the pasta is tender.
- Serve: Remove the parmesan rind (if used) and ladle soup into bowls. Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese before serving.
Notes
- If you prefer a vegetarian version, use vegetable broth and skip the parmesan rind.
- For added protein, you can add shredded chicken or cooked sausage.
- For a spicy kick, incorporate red pepper flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Italian-American
