Pastina Soup: The Ultimate Comfort Food Recipe
Introduction to Pastina Soup
Pastina soup is a warm and soothing dish that brings the taste of home to your table. With its tiny pasta and rich broth, this soup is not only easy to make but also packed with flavor and nutrition. Perfect for chilly days or when you need a little comfort, pastina soup is a dish that everyone can enjoy, especially those who appreciate a cozy meal that is both simple and satisfying.
A Personal Story Behind My Pastina Soup Journey
Growing up, my grandmother would often make pastina soup when we were feeling under the weather or just needed a warm hug in a bowl. The smell of sautéed vegetables and simmering broth would fill the house, making it feel like a safe haven. This soup is more than just a recipe; it’s a tradition that has been passed down through generations, reminding me of the love and care that goes into cooking for family.
What Makes This Pastina Soup Recipe Special?
What sets this pastina soup apart is the combination of fresh vegetables, aromatic garlic, and the subtle depth of flavor from the optional parmesan rind. Not only is it a nourishing option, but it is also customizable. Whether you prefer a vegetarian version or want to add some protein, this soup can adapt to your needs. Plus, it’s a fantastic way to introduce children or grandchildren to cooking, as it’s a simple recipe that yields delicious results.
The Full Pastina Soup Recipe
Ingredients
- 1 cup pastina pasta (stelline pastina shape)
- 1 brown onion, roughly chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 4 garlic cloves, minced
- 6 cups low-sodium vegetable broth (or chicken broth)
- Salt and black pepper to taste
- *Optional: 1 bay leaf and 1 parmesan rind
- Garnish (optional): chopped parsley, grated parmesan cheese, drizzle of olive oil
Instructions
- In a large pot, pour the vegetable broth and add the chopped onion, carrots, celery, garlic, 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. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- After 20 minutes, check the vegetables with a fork to ensure they are soft and tender. Remove the bay leaf and rind, then strain out the vegetables using a slotted spoon or colander.
- Blend the cooked vegetables with 1/2 cup of water until smooth. Tip: If you prefer a chunkier texture, blend only half of the mixture.
- Pour the blended vegetables back into the pot with the vegetable broth. Stir well and adjust seasoning to taste. Tip: Taste the broth before serving to ensure it has the right flavor balance.
- Bring the soup back to a boil, then add the pastina pasta. Stir frequently to prevent sticking. Pastina usually cooks in about 5-6 minutes. Tip: Keep an eye on the pasta to avoid overcooking; it should be al dente.
- Serve the soup in bowls. Optionally, garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil. Enjoy your comforting Pastina Soup!
Serving Suggestions and Variations for Pastina Soup
This pastina soup can be served as a light meal or as a starter before a larger dinner. For added protein, consider including cooked shredded beef or chicken. Pair it with crusty bread or a simple salad for a complete meal. If you want to spice it up, add a pinch of red pepper flakes or a dash of lemon juice for brightness. The possibilities are endless with this versatile soup!
Frequently Asked Questions About Pastina Soup
Can I make this soup ahead of time?
Yes, pastina soup can be made in advance. Store it in an airtight container in the refrigerator for up to three days. Reheat on the stovetop, adding a little extra broth or water if needed to loosen it up.
Can I freeze pastina soup?
While you can freeze the soup, the pastina may become mushy upon thawing. It’s best to freeze the broth and vegetables separately and cook the pasta fresh when you’re ready to serve.
What can I substitute for pastina?
If you can’t find pastina, you can use any small pasta shape, such as orzo or acini di pepe, though cooking times may vary slightly.
Pastina Soup
Equipment
- Large pot For cooking the soup.
Ingredients
Main Ingredients
- 1 cup pastina pasta stelline pastina shape
- 1 brown onion brown onion roughly chopped
- 2 carrots carrots peeled and chopped
- 2 celery sticks celery sticks chopped
- 4 cloves garlic minced
- 6 cups vegetable broth or chicken broth, low-sodium
- 1 bay leaf bay leaf optional
- 1 parmesan rind parmesan rind optional
- Salt and black pepper to taste
Instructions
- In a large pot, pour the vegetable broth and add the chopped onion, carrots, celery, garlic, 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.
- After 20 minutes, check the vegetables with a fork to ensure they are soft and tender. Remove the bay leaf and rind, then strain out the vegetables using a slotted spoon or colander.
- Blend the cooked vegetables with 1/2 cup of water until smooth.
- Pour the blended vegetables back into the pot with the vegetable broth. Stir well and adjust seasoning to taste.
- Bring the soup back to a boil, then add the pastina pasta. Stir frequently to prevent sticking. Pastina usually cooks in about 5-6 minutes.
- Serve the soup in bowls. Optionally, garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil. Enjoy your comforting Pastina Soup!