Italian Pastina Vegetable Soup is a warm, comforting dish that’s perfect for chilly days or when you’re in need of a wholesome, nourishing meal. This classic Italian recipe combines tender pastina pasta with a rich, blended vegetable broth, creating a velvety, flavorful soup. It’s simple, nutritious, and easy to make, with options to customize based on your taste preferences.
Why You’ll Love This Recipe
• Wholesome Comfort: Packed with vegetables and tiny, tender pastina pasta, this soup is both hearty and light.
• Quick and Easy: Simple ingredients and straightforward steps make it perfect for weeknights.
• Customizable: Easily adaptable to include your favorite vegetables or protein.
Ingredients
• 1 cup pastina pasta (stelline shape recommended)
• 1 brown onion
• 2 carrots
• 2 celery sticks
• 4 garlic cloves
• 1 bay leaf (optional)
• 6 cups vegetable broth (or chicken broth for added depth)
• Salt and black pepper to taste
• Optional Garnishes: Chopped parsley, grated parmesan cheese, and a drizzle of olive oil
Instructions
Step 1: Prepare the Vegetables
1. Roughly chop the onion, carrots, celery, and garlic cloves. Precision isn’t necessary since they’ll be blended later.
Step 2: Cook the Vegetables
1. In a large pot, pour in the vegetable broth and add the chopped vegetables along with the bay leaf.
2. Season generously with salt and black pepper. Cover the pot with a lid and simmer over medium-high heat for about 20 minutes, or until the vegetables are soft and tender.
Step 3: Blend the Vegetables
1. Remove the bay leaf and strain the cooked vegetables using a slotted spoon or colander. Reserve the broth in the pot.
2. Place the vegetables into a blender with ½ cup of water and blend until smooth.
Step 4: Combine the Soup
1. Return the blended vegetables to the pot with the reserved broth. Stir well to combine and taste for seasoning, adjusting if necessary.
Step 5: Cook the Pastina
1. Bring the soup back to a boil.
2. Add the pastina pasta, stirring frequently to prevent it from sticking to the bottom. Cook according to the package instructions (usually about 5–6 minutes) until the pastina is tender.
Step 6: Serve and Garnish
1. Ladle the soup into bowls and garnish with chopped parsley, a sprinkle of grated parmesan cheese, and a drizzle of olive oil if desired.
Tips
• Make it Creamier: Add a splash of cream or a dollop of mascarpone for a richer texture.
• Boost Protein: Stir in cooked shredded chicken or chickpeas for added protein.
• Storage: This soup reheats well—just add a splash of water or broth when reheating to loosen the texture.
Storage Options
• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze the soup (without the pasta) for up to 3 months. When reheating, cook fresh pastina and add it to the thawed soup.
This Italian Pastina Vegetable Soup is a heartwarming classic that will quickly become a staple in your kitchen. With its simple preparation and delicious results, it’s the perfect recipe to bring comfort to your table!
