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- Pastina and Broth - 1 cup pastina (tiny pasta shapes) - 4 cups vegetable broth - Fresh Vegetables: Carrots, Celery, Onion - 1 cup carrots, diced - 1 cup celery, diced - 1 small onion, finely chopped - Seasonings and Extras: Garlic, Bay Leaf, Thyme - 2 cloves garlic, minced - 1 bay leaf - 1 teaspoon dried thyme - 1 tablespoon olive oil - Optional Add-ins: Spinach, Parmesan Cheese, Fresh Parsley - 1/2 cup fresh spinach, coarsely chopped - 1/4 cup grated Parmesan cheese (optional) - Fresh parsley, chopped for garnish In this Italian Pastina Soup, you need simple yet fresh ingredients. The pastina is the star, giving the soup its comfort. The broth adds depth, while the vegetables provide crunch and flavor. Garlic, bay leaf, and thyme bring warmth to each spoonful. You can add spinach for color and nutrients. Parmesan cheese adds richness but is optional. Fresh parsley is perfect for a bright finish. These ingredients combine to create a cozy dish that warms your heart and fills your belly. {{ingredient_image_2}} 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. 2. Once the oil is hot, add 1 small finely chopped onion, 1 cup of diced carrots, and 1 cup of diced celery. 3. Sauté these aromatic veggies for about 5-7 minutes. You want them soft and the onion to turn translucent. 4. Stir in 2 minced garlic cloves and cook for 1 more minute. You want it fragrant, not burnt. 1. Gradually pour in 4 cups of vegetable broth. 2. Add in 1 bay leaf and 1 teaspoon of dried thyme. Stir well to mix everything. 3. Bring the soup to a rolling boil over high heat. 4. Once boiling, add in 1 cup of pastina and lower the heat. Let it simmer for about 5-6 minutes. You want the pasta to be tender but still firm, or al dente. 1. While the pastina cooks, fold in 1/2 cup of coarsely chopped fresh spinach. Let it wilt for 1-2 minutes. 2. Carefully remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper. 3. If you want a creamier soup, stir in 1/4 cup of grated Parmesan cheese until it melts. 4. Serve the soup hot. Garnish with chopped parsley and extra Parmesan if you like. Enjoy! Cooking Pastina to Al Dente To get pastina just right, cook it until it's al dente. This means it should be firm but not hard. Follow the package instructions closely. Typically, this takes about 5-6 minutes. Keep stirring to prevent sticking. Remember, pastina will continue to cook in the hot soup. Achieving Creaminess with Parmesan For a creamy touch, add grated Parmesan cheese. Stir it in after the soup is done cooking. The cheese melts quickly and makes the soup rich. Start with a little, then taste. You can always add more for a stronger flavor. Customizing Seasonings to Taste You can change the taste by adjusting seasonings. Start with salt and pepper. Add more thyme if you love its flavor. Don't be afraid to experiment. Each batch can be your own creation. Using Fresh Herbs for Brightness Fresh herbs make a big impact. Add chopped parsley right before serving. It adds color and freshness. Basil or dill can work too. Just use what you have on hand. Rustic Serving Suggestions Serve your soup in rustic bowls. This adds charm and warmth. A sprinkle of parsley on top looks great. You can also place a small bowl of Parmesan on the side. Complementary Side Dishes Pair your soup with crusty bread. It’s perfect for dipping. A simple salad can also be a nice side. This makes your meal complete and satisfying. Pro Tips Use Homemade Broth: For an even more flavorful soup, consider using homemade vegetable broth instead of store-bought. This enhances the overall taste and quality of the dish. Perfect Pasta Cooking: To prevent the pastina from becoming mushy, be sure to follow the cooking time indicated on the package. It’s best to cook it just until al dente for that perfect texture. Seasoning Adjustments: Don’t forget to taste your soup before serving! Adjust the seasoning with salt and pepper to ensure it suits your palate, especially after adding cheese. Storage Tips: If you have leftovers, store the soup and the pasta separately. This will help maintain the texture of the pasta when you reheat the soup. {{image_4}} If you want to enjoy Italian Pastina Soup but need some changes, you can try these options. - Gluten-Free Options with Alternative Pasta: You can use gluten-free pasta shapes like rice or quinoa-based pastina. These options cook well and keep the soup tasty. Just check the cooking time on the package. - Vegan Version without Cheese: Skip the Parmesan cheese to make the soup vegan. You can add a bit of nutritional yeast for a cheesy taste. This keeps the flavors rich without using animal products. You can also play around with flavors to make your soup unique. - Adding Proteins: Chicken or Beans: For a heartier meal, add cooked chicken or beans. Shredded chicken works well, or you can toss in some canned beans. This adds protein and makes the soup more filling. - Exploring Different Vegetables for Customization: Feel free to add other veggies, like zucchini or peas. These can change the texture and taste. Just chop them up and add them when you sauté the carrots and celery. It’s a fun way to use what you have on hand! After enjoying your Italian Pastina Soup, store any leftovers properly. First, let the soup cool down. Then, pour it into an airtight container. You can refrigerate it for up to three days. If you want to save it longer, freeze the soup. Use freezer-safe containers or bags. It can last up to three months in the freezer. When it’s time to enjoy your soup again, reheating it well is key. If the soup is frozen, let it thaw in the fridge overnight. For reheating, use a pot on the stove over low heat. Stir it often to avoid sticking. If the soup seems thick, add a splash of broth or water. This keeps the taste fresh and the texture nice. Enjoy your comforting soup just like the first time! Pastina is a tiny pasta shape, often used in soups. It comes in many forms, like stars or little pearls. This pasta cooks quickly and adds a soft texture to dishes. It is great for kids and those who want comfort food. You can use pastina in soups, salads, or even as a side dish. It absorbs flavors well, making it a perfect base for broth and vegetables. Yes, you can use chicken broth in place of vegetable broth. Chicken broth gives a richer flavor to the soup. It pairs well with the vegetables and adds depth. If you want a lighter taste, stick with vegetable broth. You can also mix both for a unique flavor. Just remember to adjust salt since chicken broth can be saltier. Italian Pastina Soup lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. When you want to eat it again, warm it on the stove. If you add more broth while reheating, it helps restore moisture. You can also freeze the soup for up to 3 months. Just make sure to let it cool before freezing. This blog post covers how to make a delicious Italian Pastina Soup. I detailed the key ingredients, guiding you through the preparation steps. With tips for perfecting texture and enhancing flavors, you can create a soup that fits your taste. Remember, you can adjust the recipe for gluten-free or vegan needs. Enjoy making this comforting dish! With care and creativity, you'll impress yourself and your loved ones.

Comforting Italian Pastina Soup

A warm and soothing soup made with tiny pasta, fresh vegetables, and herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup pastina
  • 4 cups vegetable broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 leaf bay leaf
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 2 cup fresh spinach, coarsely chopped
  • 1 4 cup grated Parmesan cheese (optional)
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat.
  • Once the oil is hot, add the finely chopped onion, diced carrots, and diced celery. Sauté these aromatic vegetables for approximately 5-7 minutes, or until they have softened and the onion becomes translucent.
  • Stir in the minced garlic and continue to sauté for an additional minute, being careful not to let it burn, until the garlic is fragrant and golden.
  • Gradually pour in the vegetable broth, and add the bay leaf and dried thyme, stirring to combine. Bring the mixture to a robust boil over high heat.
  • When the soup reaches a rolling boil, add in the pastina, then lower the heat to a gentle simmer. Cook according to the package directions, typically around 5-6 minutes, or until the pasta is al dente and tender.
  • As the pastina cooks, fold in the chopped fresh spinach and allow it to wilt for an additional 1-2 minutes.
  • Carefully remove the bay leaf from the soup, then taste and adjust the seasoning with salt and pepper according to your preference.
  • If you like, stir in the grated Parmesan cheese, letting it melt into the soup until well incorporated for a creamier texture.
  • Serve the soup piping hot, beautifully garnished with a sprinkle of chopped parsley and an extra sprinkle of Parmesan cheese on top, if desired.

Notes

Consider serving the soup in rustic bowls, alongside crusty bread for dipping.
Keyword comfort food, pastina, soup, vegetable broth