Description
This comforting Italian Pastina Soup is a simple, nourishing vegetable soup that comes together in just 25 minutes. Featuring tender pastina pasta simmered in a flavorful vegetable broth enriched with blended carrots, celery, onion, and garlic, it’s perfect for a quick, cozy meal. Optional garnishes like chopped parsley, grated parmesan, and olive oil add a delicious finishing touch.
Ingredients
Scale
Soup 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, 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 Vegetables: Roughly chop the onion, carrots, celery, and garlic cloves. Precision is not necessary; roughly chopped pieces work well for blending later.
- Simmer Vegetables: Pour the vegetable broth into a large pot and add the chopped vegetables, bay leaf, and parmesan rind if using. Season with salt and black pepper. Cover with a lid and simmer over medium-high heat for about 20 minutes until the vegetables are tender.
- Check and Strain: Use a fork to test that vegetables are soft. Remove the bay leaf and parmesan rind, then strain the vegetables out using a slotted spoon or colander, reserving the broth in the pot.
- Blend Vegetables: Add the cooked vegetables to a blender along with ½ cup of water. 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 and stir well. Adjust seasoning with salt and pepper to taste.
- Cook Pastina: Bring the soup back to a boil, add the pastina pasta, and cook for 5-6 minutes. Stir every minute or so to prevent sticking.
- Serve: Ladle the soup into bowls and garnish with optional chopped parsley, grated parmesan, and a drizzle of olive oil. Enjoy this soothing and hearty Italian Pastina Soup.
Notes
- Using low-sodium broth allows better control over the saltiness of the soup.
- The parmesan rind adds depth of flavor but can be omitted for a vegetarian version if no rind is available or for a vegan adaptation.
- Stir pastina frequently during cooking to prevent it from sticking to the pot bottom.
- For a smoother soup texture, you can strain the blended vegetables through a fine sieve before adding back to the broth.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
