Italian Pastina Soup Recipe
Italian Pastina Soup is a cozy, comforting soup made with tiny star-shaped pasta simmered in a flavorful vegetable broth blended with carrots, celery, onion, and garlic. This easy and nutritious soup comes together in 25 minutes and is perfect for a quick winter dinner or when you need soothing comfort food. It’s vegan, kid-friendly, and packed with hidden veggies, making it a wholesome option for the whole family.
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Soup Ingredients
- 1 cup pastina pasta (stelline shape recommended)
- 1 brown onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 4 garlic cloves, roughly chopped
- 6 cups low-sodium vegetable broth (or chicken broth for non-vegans)
- 1 bay leaf (optional)
- 1 parmesan rind (optional)
- Salt and black pepper to taste
For Garnish (Optional)
- Chopped fresh parsley
- Grated parmesan cheese or plant-based alternative
- Drizzle of extra virgin olive oil
Instructions
- Chop Vegetables: Roughly chop the onion, carrots, celery, and garlic cloves. Precise chopping is not necessary as they will be blended later.
- Simmer Broth: In a large pot, pour the vegetable broth and add the chopped vegetables, bay leaf, and parmesan rind. Season with salt and black pepper. Cover and simmer over medium-high heat for about 20 minutes until the vegetables are soft and tender.
- Check and Strain: Use a fork to check that vegetables are fully cooked. Remove and discard the bay leaf and parmesan rind. Strain the vegetables using a slotted spoon or colander, reserving the broth in the pot.
- Blend Vegetables: Transfer the cooked vegetables to a blender with 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. Stir well and adjust seasoning with additional salt and pepper as needed.
- Cook Pastina: Bring the soup back to a boil and add the pastina pasta. Stir every minute to prevent sticking. Cook for 5-6 minutes or until tender but not mushy, according to package instructions.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil if desired. Serve hot and enjoy your comforting bowl of Italian Pastina Soup!
Notes
- Pastina tends to stick, so stir frequently when cooking to avoid clumping or sticking to the pot bottom.
- Avoid overcooking pastina as it becomes mushy quickly; follow package cooking times.
- For a chunkier soup, skip blending the vegetables and keep them in small pieces.
- Prepare the soup without cooking the pasta if planning to store leftovers; add and cook pasta fresh when reheating.
- Keep parmesan rinds in the fridge to add flavor to future soups or sauces.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup can be frozen for 2-3 months without pastina; cook pasta fresh when ready to eat.
- Reheat gently on stovetop or microwave with a splash of water to restore consistency.
Keywords: Italian pastina soup, easy vegetable soup, comfort food soup, vegan Italian soup, quick dinner, kid-friendly soup, pastina pasta recipes
Find it online: https://bakedbylisa.com/italian-pastina-soup-recipe/
