Description
This comforting Italian Pastina Soup features tender pastina pasta simmered in a rich vegetable broth blended with aromatic vegetables for a smooth, flavorful base. Enhanced with optional parmesan rind and bay leaf, this easy-to-make soup is perfect for a cozy meal and can be garnished with fresh parsley, parmesan cheese, and olive oil.
Ingredients
Scale
Main Ingredients
- 1 cup pastina pasta (stelline shape or similar)
- 1 brown onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 4 garlic cloves, roughly chopped
- 6 cups vegetable broth (or chicken broth, low-sodium preferred)
- Salt and black pepper, to taste
- Optional: 1 bay leaf
- Optional: 1 parmesan rind
For Garnish (Optional)
- Chopped parsley
- Grated parmesan cheese
- Drizzle of olive oil
Instructions
- Prepare the Vegetables: Roughly chop the onion, carrots, celery, and garlic cloves to prepare for cooking.
- Simmer the Broth and Vegetables: In a large pot, pour the vegetable broth and add 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 until vegetables are tender.
- Strain the Vegetables: Check the vegetables with a fork for doneness. Remove the bay leaf and parmesan rind. Use a slotted spoon or colander to carefully strain out the vegetables from the broth, reserving the broth in the pot.
- Blend the Vegetables: Transfer the cooked vegetables to a blender, add ½ cup of water, and blend until smooth to create a creamy vegetable base.
- Combine and Season: Pour the blended vegetable puree back into the pot with the broth, stirring to combine well. Taste the soup and adjust salt and pepper as needed.
- Cook the Pastina: Bring the soup to a rolling boil and add the pastina pasta. Stir the soup every minute carefully to prevent the pasta from sticking. Cook for 5-6 minutes or until the pastina is tender but not mushy.
- Serve and Garnish: Ladle the hot soup into bowls and garnish optionally with chopped parsley, grated parmesan cheese, and a drizzle of olive oil. Serve warm and enjoy this comforting Italian classic.
Notes
- Use low-sodium broth to better control the salt level in the soup.
- Pastina cooks quickly; watch closely to avoid overcooking.
- Parmesan rind adds depth but can be omitted for a vegetarian version if using vegetable broth.
- Blending the vegetables creates a smooth texture but can be skipped if you prefer a chunkier soup.
- For a richer flavor, finish with a drizzle of good quality extra virgin olive oil.
