Description
This Italian Pastina Soup is a comforting and simple vegetable soup made with tiny stelline-shaped pasta, blended vegetables, and savory broth. Ready in just 25 minutes, it offers a warm, nutritious meal that’s perfect for any day of the week, featuring a smooth vegetable base enriched by flavorful broth and finished with traditional garnishes like parmesan and fresh parsley.
Ingredients
Scale
Soup Base
- 1 brown onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 4 garlic cloves, smashed
- 6 cups vegetable broth (or chicken broth, low-sodium)
- Salt and black pepper to taste
- 1 bay leaf (optional)
- 1 parmesan rind (optional)
Pasta
- 1 cup pastina pasta (stelline shape recommended)
Garnish (optional)
- Chopped parsley
- Grated parmesan cheese
- Drizzle of olive oil
Instructions
- Prep Vegetables: Roughly chop the onion, carrots, celery, and smash the garlic cloves. Precise chopping is not necessary as the vegetables will be blended later.
- Simmer Broth: In a large pot, pour in 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 20 minutes until vegetables are tender.
- Check Vegetable Softness: Once the vegetables are soft, carefully remove the bay leaf and parmesan rind. Use a slotted spoon or colander to strain the vegetables from the broth into a separate container.
- Blend Vegetables: Transfer the cooked vegetables to a blender, adding ½ cup of water to aid in blending. Blend until smooth and creamy.
- Combine and Season: Return the blended vegetable mixture to the pot containing the broth. Stir well and taste the soup to adjust salt and pepper if needed.
- Cook the Pastina: Bring the soup back to a boil, then add the pastina pasta. Stir occasionally to prevent the pasta from sticking to the bottom. Cook for 5-6 minutes or until the pasta is tender.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil if desired. Serve immediately.
Notes
- Using low-sodium broth allows better control over the saltiness of the soup.
- Parmesan rind adds extra depth but can be omitted for a vegetarian option.
- Pastina pasta is very small and cooks quickly; keep an eye on cooking time to avoid overcooking.
- Blending the vegetables creates a smooth texture, but for a chunkier soup, blend only half the vegetables.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian Pastina Soup, vegetable soup, pastina pasta, simple soup recipe, vegetarian soup, quick soup
