Italian Pastina Soup – Simple and Flavorful Family Favorite
This Italian Pastina Soup has the power to soothe your soul. Ready in 25 minutes, with a simple broth that feels like a warm hug in a bowl!
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup pastina pasta (stelline or other shape)
- 1 brown onion
- 2 carrots
- 2 celery sticks
- 4 garlic cloves
- 6 cups vegetable broth (or chicken broth), low-sodium
- Salt and black pepper, to taste
- Optional: 1 bay leaf, 1 parmesan rind
- Optional garnish: chopped parsley, grated parmesan cheese, drizzle of olive oil
Instructions
1. Roughly chop the onion, carrots, celery and garlic cloves.
2. Pour the vegetable broth in a large pot and add the chopped vegetables, bay leaf and parmesan rind. Season well with salt and black pepper, then place the lid on and simmer for approximately 20 minutes over medium-high heat.
3. With a fork, check that the vegetables are cooked (they should be soft and tender). Remove the bay leaf and rind then strain out the vegetables through a slotted spoon or colander.
4. Add the cooked vegetables to a blender with ½ cup of water and blend until smooth.
5. Pour the blended vegetables back to the pot with the vegetable broth and stir through. Taste for seasoning.
6. Bring soup back to a boil, then add the pastina pasta. Stir frequently to prevent sticking (pastina usually takes about 5-6 minutes to cook).
7. Serve in bowls with optional garnish of parsley, parmesan, and olive oil.
Notes
A low sodium vegetable broth was used in this recipe.
This soup is best served immediately, but leftovers can be refrigerated and gently reheated.
Find it online: https://cookingwithramsay.com/italian-pastina-soup/