This comforting Italian Pastina Soup is like a warm hug in a bowl! It’s incredibly easy to make, featuring a simple, soul-soothing broth, and comes together in just 25 minutes.
INGREDIENTS
- 1 cup pastina pasta (I used stelline pastina)
- 1 brown onion
- 2 carrots
- 2 celery sticks
- 4 garlic cloves
- 6 cups vegetable or chicken broth (I used low-sodium)
- Salt and black pepper, to taste
- *Optional: 1 bay leaf, 1 parmesan rind
- For garnish (optional): Chopped parsley, grated parmesan cheese, drizzle of olive oil
INSTRUCTIONS
- Roughly chop the onion, carrots, celery, and garlic—no need for precision.
- In a large pot, pour in the broth and add the chopped vegetables, bay leaf, and parmesan rind. Season with salt and black pepper, cover, and let simmer over medium-high heat for about 20 minutes.
- Check if the vegetables are soft and tender using a fork. Remove the bay leaf and parmesan rind, then strain out the vegetables using a slotted spoon or colander.
- Transfer the cooked vegetables to a blender with ½ cup of water and blend until smooth.
- Pour the blended mixture back into the pot with the broth, stirring to combine. Taste and adjust seasoning as needed.
- Bring the soup to a boil, then add the pastina, stirring frequently to prevent sticking. Cook for about 5-6 minutes or until the pasta is tender.
- Serve warm in bowls and garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil, if desired. Enjoy your comforting Pastina Soup!
