Comforting Classic Pastina Soup

$- Pastina and Broth Options - 1 cup pastina (tiny pasta) - 4 cups chicken broth (or vegetable broth for a vegetarian option) - Fresh Vegetables and Aromatics - 1 medium carrot, diced - 1 celery stalk, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - Seasoning and Garnishing Ingredients - 1 tablespoon extra virgin olive oil - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) - Grated Parmesan cheese (optional, for garnish) Gather these simple ingredients to create your classic pastina soup. Each one plays a key role in making this dish comforting and flavorful. Pastina is the tiny pasta that gives the soup its heart. The broth is your base, bringing warmth and depth. Fresh veggies add color and crunch, while herbs and spices enhance the taste. Lastly, the garnishes make it look inviting and add extra flavor. {{ingredient_image_2}} To start, I heat a large pot over medium heat. I pour in a tablespoon of extra virgin olive oil. Once the oil is hot, I add the finely chopped onion, diced carrot, and diced celery. I sauté this mix for about five minutes. The goal is to soften the veggies and make the onion clear. Stir it often to avoid burning. Next, I add two cloves of minced garlic and one teaspoon of dried thyme. This is where the magic begins! I stir well and let it cook for one to two minutes. This step is key, as it helps release the flavors without burning the garlic. Now, I pour in four cups of chicken broth, or vegetable broth for a vegetarian option. I bring the mix to a gentle boil. This step creates a warm base for the soup. Once it simmers, it’s ready for the pastina. When the broth boils, I reduce the heat to low. I carefully add one cup of pastina and stir gently. I cook it for about six to eight minutes. I stir occasionally to keep it from sticking. This helps ensure the pastina is perfectly al dente. After cooking, I taste the soup. I add salt and freshly ground black pepper to my liking. For a bright touch, I might add a splash of lemon juice. This step balances the flavors and adds a fresh zing. I ladle the soup into bowls, making sure each has a good amount of pastina. I like to garnish with fresh parsley and some grated Parmesan cheese. Serving it hot makes every spoonful comforting and delightful! To boost the taste of your Classic Pastina Soup, try some fun additions. Here are a few ideas: - Lemon Juice: A splash brightens the soup. - Spinach or Kale: Toss in some greens for color and nutrition. - Chicken: Add shredded rotisserie chicken for a protein boost. - Herbs: Fresh basil or dill can add freshness. These options let you customize the soup to your taste. You can mix and match to find your favorite combo! One big mistake in making pastina soup is overcooking the pasta. This leads to mushy soup. Here are some tips to keep your soup just right: - Timing: Add pastina only when the broth boils. - Stir: Stir occasionally to prevent sticking. - Check: Taste the pasta a minute before the time ends. It should be al dente, not soft. By paying close attention, you’ll keep that perfect texture. Enjoy your Classic Pastina Soup with tasty sides and drinks. Here are some great pairings: - Garlic Bread: Crunchy and buttery, it goes well with the soup. - Salad: A fresh green salad adds a nice contrast. - Herbal Tea: Chamomile or mint tea can soothe your palate. - White Wine: A light, crisp wine pairs nicely with this dish. These pairings make your meal even more enjoyable. Try them out for a cozy dinner! Pro Tips Use Homemade Broth: For the best flavor, use homemade chicken or vegetable broth. It enhances the soup's richness and depth. Don’t Overcook the Pastina: Pastina cooks quickly, so keep an eye on it to avoid mushy pasta. Aim for al dente for the perfect bite. Add Greens: For extra nutrition, consider adding a handful of spinach or kale during the last few minutes of cooking. Customize Your Seasoning: Feel free to experiment with different herbs like rosemary or basil for a unique flavor profile. {{image_4}} You can easily make this soup vegetarian. Just swap chicken broth for vegetable broth. The taste stays rich and warm. You still get that cozy vibe. The fresh veggies add great flavor. This is perfect for those who want a meat-free meal. Want to add protein? Chicken is a great choice. Shredded rotisserie chicken works well. You can also use beans for a vegetarian twist. White beans or chickpeas add a nice texture. They also boost the nutrition of the soup. Feel free to customize your soup. Add different veggies like spinach or peas. You can also use herbs like basil or oregano. A squeeze of lemon brightens the flavors, too. Adjust the salt and pepper to fit your taste. Each bowl can be unique! To keep your leftover soup fresh, use airtight containers. Glass or plastic containers work well. Allow the soup to cool before sealing it. This helps keep the flavor locked in. Store the soup in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating, do it slowly on the stove. Pour the soup into a pot over low heat. Stir often to keep it from sticking. If the soup seems thick, add a splash of broth or water. This keeps the flavor strong and the texture smooth. Freezing soup is easy. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label each container with the date. Thaw the soup overnight in the fridge before reheating. Do not refreeze once it's thawed. Enjoy your comforting bowl of pastina whenever you need a warm pick-me-up! Pastina is a tiny pasta shape. It looks like little stars or grains. You can find it in many Italian dishes. It cooks quickly and is great for soups. I love using pastina in comfort food recipes, especially in broth-based dishes. Yes, you can make this soup gluten-free. Look for gluten-free pastina or tiny rice shapes. Quinoa pasta is another good choice. These options will give you the same comforting feel without gluten. Classic Pastina Soup lasts about three to four days in the fridge. Store it in an airtight container. Always check for signs of spoilage before eating. If it smells off or looks strange, toss it out. You can use vegetable broth for a tasty veggie option. Homemade broth adds great flavors too. If you want a rich taste, try mushroom broth. Each of these options will keep your soup savory and warm. In this blog post, we explored how to make a hearty pastina soup. We covered key ingredients and each step to cook it perfectly. I shared tips to enhance flavor and common mistakes to avoid. You learned how to store and reheat leftovers, ensuring great taste over time. Remember, customizing your ingredients can lead to a unique bowl every time. Enjoy your cooking journey with pastina soup, and make it your own!$

Comforting Classic Pastina Soup

A warm and soothing soup made with tiny pasta and vegetables, perfect for any time of the year.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 150 kcal

Ingredients

1 cup pastina (tiny pasta)
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 medium carrot, diced
1 stalk celery, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon dried thyme
to taste salt and freshly ground black pepper
to garnish fresh parsley, finely chopped
to garnish grated Parmesan cheese (optional)

Instructions

In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion, diced carrot, and diced celery. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables have begun to soften and the onion is translucent.
Introduce the minced garlic and dried thyme to the pot. Stir well and cook for an additional 1-2 minutes, allowing the garlic to become fragrant without burning.
Pour in the chicken broth (or vegetable broth for a vegetarian version) and bring the mixture to a gentle boil.
Once the broth reaches a boil, reduce the heat to low and carefully add the pastina. Stir gently and cook for about 6-8 minutes, or until the pastina is cooked al dente, stirring occasionally to prevent sticking.
Taste the soup and season it with salt and freshly ground black pepper to your liking. For an extra layer of flavor, consider adding a splash of lemon juice.
Ladle the soup into bowls. Garnish each serving with a sprinkle of fresh parsley and, if desired, a generous amount of grated Parmesan cheese. Serve piping hot and enjoy each spoonful!

Notes

For added flavor, consider a splash of lemon juice before serving.

Keyword comfort food, pastina, soup, vegetarian option