This cozy Italian Pastina Soup is like a warm hug in a bowl! It features tiny pasta and a flavorful broth, making it simple and satisfying. Perfect for chilly days!
Whenever I make this soup, it feels like mom’s cooking. I often sneak in extra veggies to make it even heartier. A sprinkle of cheese on top? Yes, please! 🧀
Key Ingredients & Substitutions
Olive Oil: This adds depth to the soup. If you’re out, feel free to use vegetable oil or butter. I personally love the flavor that olive oil brings.
Onion, Carrot, and Celery: Together, they form a classic base known as soffritto. You can swap these for leeks, bell peppers, or zucchini if you prefer a different flavor or need to use what you have on hand.
Garlic: Fresh garlic gives a wonderful aroma and taste. If you’re short on fresh garlic, you can use garlic powder, but use about a quarter of the amount.
Broth: Chicken broth is traditional, but vegetable broth works just as well for a vegetarian version. Homemade broth always tastes better if you have the time, but store-bought is super convenient!
Pastina: You can use any small pasta if pastina isn’t available—small shells or orzo are good choices too.
Parmesan Cheese: Freshly grated is the best for a creamy texture. If you want a dairy-free version, nutritional yeast can provide a cheesy flavor.
How Do You Make the Perfect Broth for Your Soup?
Creating the broth is key to a flavorful Italian Pastina Soup. Here’s how to ensure your broth shines:
- Heat the olive oil gently first to keep it from smoking.
- Cook the onions, carrots, and celery just until they’re soft. Don’t rush this step—this is where layers of flavor start.
- Add garlic towards the end of the veggie sautéing to keep it from burning, which can make it bitter.
- When you pour in the broth, bring it to a boil but reduce to simmer afterward. This slow cooking lets all those flavors meld together.
Trust me, taking the time to perfect the broth makes all the difference when serving this comforting soup! Enjoy your cooking!
How to Make Italian Pastina Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 3/4 cup pastina (tiny star-shaped or other small pasta)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
How Much Time Will You Need?
This Italian Pastina Soup takes around 30 minutes to prepare and cook. It’s a quick and easy meal, perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Cook these vegetables for about 5 minutes, stirring occasionally until they soften and the onion becomes translucent. It’s important to get this base right, as it builds the flavor of your soup!
2. Add Garlic:
Next, sprinkle in the minced garlic. Give it a stir and let it cook for about 1 minute. You’ll know it’s ready when you can smell the wonderful aroma of garlic filling your kitchen!
3. Add Broth and Simmer:
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. This allows all the flavors to meld together as the vegetables become tender.
4. Cook the Pastina:
Now it’s time to add the pastina. Stir it in and cook according to the package instructions, which is usually about 5 to 7 minutes. You want the pasta to be tender but not mushy!
5. Season the Soup:
Taste the soup and season it with salt and freshly ground black pepper to your liking. Remember, you can always add more salt later, so start with a little!
6. Finish with Parsley and Cheese:
Once the pasta is cooked, stir in the chopped fresh parsley and the grated Parmesan cheese. Mix it well until the cheese melts into the soup, adding a lovely creaminess.
7. Serve and Enjoy:
Ladle the warm soup into bowls and, if you like, top it with extra Parmesan cheese and a sprinkle of fresh parsley for a pop of color. This soup is fantastic served with some crusty bread for dipping!
This Italian Pastina Soup is not just comforting; it’s full of flavor and perfect for a cozy meal. Enjoy every spoonful!
Can I Use Different Types of Pasta?
Absolutely! While pastina is traditional, you can substitute it with other small pasta such as orzo, small shells, or even acini di pepe. Just adjust the cooking time according to the package instructions for any pasta you choose.
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth for a delicious vegetarian version. It keeps all the flavors intact while making it suitable for a vegetarian diet.
How to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. If you know you’ll have leftovers, consider cooking the pasta separately to prevent it from becoming mushy in the soup. To reheat, just warm it on the stove or in the microwave.
Can I Add More Vegetables?
Definitely! Feel free to add in other vegetables like spinach, zucchini, or peas. Just chop them into small pieces and add them to the pot after the garlic, ensuring they cook through by the time you add the broth.
