Description
This Italian Pastina Soup is a comforting and hearty dish featuring tender pastina pasta cooked in a rich vegetable broth blended with sautéed onions, carrots, celery, and garlic. Perfect for a quick and nourishing meal, it’s garnished with fresh parsley, grated parmesan, and a drizzle of olive oil for a rich finish.
Ingredients
Scale
Soup Base
- 1 cup pastina pasta (stelline shape or similar)
- 6 cups vegetable broth (or chicken broth, low-sodium preferred)
- 1 brown onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 bay leaf (optional)
- 1 parmesan rind (optional)
- Salt and black pepper, to taste
For Garnish (optional)
- Chopped parsley
- Grated parmesan cheese
- Drizzle of olive oil
Instructions
- Prepare Vegetables: Roughly chop the onion, carrots, celery, and garlic cloves to set the foundation for the flavorful soup base.
- Simmer Broth and Vegetables: In a large pot, add vegetable broth along with the chopped vegetables, bay leaf, and parmesan rind if using. Season with salt and black pepper. Cover and simmer over medium-high heat for about 20 minutes to develop rich flavors while softening the vegetables.
- Check and Strain Vegetables: Test the vegetables for tenderness with a fork; they should be soft and easily pierced. Remove and discard the bay leaf and parmesan rind. Use a slotted spoon or colander to strain the vegetables from the broth.
- Blend Vegetables: Transfer the cooked vegetables into a blender. Add ½ cup of water to help blend smoothly and puree until completely smooth, creating a creamy vegetable base for the soup.
- Combine Blended Vegetables with Broth: Return the blended vegetable mixture back to the pot with the strained broth and stir well. Taste and adjust seasoning with additional salt and pepper if needed.
- Cook Pasta: Bring the soup to a boil and then add the pastina pasta. Stir every minute to prevent sticking and cook for 5-6 minutes or until the pasta is tender but not mushy.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped parsley, a sprinkle of grated parmesan cheese, and a drizzle of olive oil for added richness and flavor. Serve immediately and enjoy warm.
Notes
- Using low-sodium broth helps control saltiness, so season gradually.
- Pastina cooks quickly; watch closely to avoid overcooking.
- The parmesan rind adds depth; omit for vegetarian or vegan adaptation.
- For a vegan version, skip the parmesan garnish and use vegetable broth only.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.
