Italian Pastina Comfort Soup

$To make Italian Pastina Comfort Soup, you will need: - 1 cup pastina (tiny pasta like star or acini di pepe) - 4 cups low-sodium vegetable or chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1 celery stalk, diced - 1 cup fresh spinach, roughly chopped - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 2 tablespoons olive oil - Salt and pepper to taste You can add some fun twists to your soup, like: - 1/4 cup grated Parmesan cheese for creaminess - Fresh basil leaves for garnish - Lemon zest for a pop of brightness If you don’t have pastina, try small shells or orzo. You can use vegetable stock for a vegan option. Fresh herbs work well too, instead of dried. If you want it richer, add heavy cream instead of cheese. Adjust salt and pepper based on your taste. {{ingredient_image_1}} Start by chopping the onion, carrots, and celery. I like to do this first. It makes cooking easier. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté them for 5 to 7 minutes. You want the veggies to soften and the onion to turn clear. This step builds a great flavor base. Next, add the minced garlic and dried Italian herbs. Stir for one minute until you smell the herbs. Now, pour in 4 cups of vegetable or chicken broth. Bring the mixture to a boil. Once it starts bubbling, it’s time for the next step. Add 1 cup of pastina. Reduce the heat to a simmer. Cook for about 6 to 8 minutes, stirring now and then. You want the pastina to be tender but not mushy. This is where the soup starts to come together. After the pastina cooks, stir in 1 cup of chopped spinach. Cook for another 2 to 3 minutes. You want the spinach to wilt but still be bright green. Taste the soup and add salt and pepper as needed. For extra creaminess, mix in 1/4 cup of grated Parmesan cheese, if you like. This makes the soup rich and comforting. Serve it hot, topped with fresh basil leaves for a lovely finish. To cook pastina well, you need a big pot. Use plenty of water and salt. This helps the tiny pasta stay firm. Stir often while cooking to prevent sticking. Cook it just until tender. Overcooking pastina makes it mushy. Aim for a perfect bite. Herbs and spices make this soup shine. I love using dried Italian herbs like oregano, basil, and thyme. They add warmth and depth. Fresh garlic gives a nice kick too. A sprinkle of black pepper adds a little heat. For a twist, add crushed red pepper flakes for spice. Serve the soup hot for the best taste. A sprinkle of grated Parmesan cheese adds creaminess. Fresh basil leaves on top look great and taste fresh. Pair this soup with crusty bread or a simple salad. Enjoy a cozy meal any day! Pro Tips Use Homemade Broth: For a richer flavor, consider using homemade vegetable or chicken broth instead of store-bought, as it can enhance the overall taste of the soup. Customize Your Vegetables: Feel free to add other vegetables such as zucchini or green beans for added nutrition and texture. Adjust Seasoning: Always taste the soup before serving and adjust the seasoning as needed, especially if you’re using store-bought broth which may contain salt. Store Wisely: If you have leftovers, store the pastina separately from the soup to prevent it from absorbing too much liquid and becoming mushy. {{image_2}} To make a vegan version of Italian Pastina Soup, swap the chicken broth for vegetable broth. Use olive oil for cooking. Skip the Parmesan cheese or replace it with nutritional yeast. This gives a cheesy flavor without dairy. You can also add more veggies, like zucchini or peas, for extra nutrition. You can add protein to your soup for a heartier meal. For a chicken version, add cooked, shredded chicken after the pasta is tender. This will warm the chicken without overcooking it. If you prefer beans, add canned white beans or chickpeas. Rinse them well and stir them in during the last few minutes of cooking. While pastina is a classic choice, you can use other tiny pasta types. Try ditalini, orzo, or even small shells. Just adjust the cooking time slightly based on the pasta. Each option brings a unique texture to the soup, making it fun to switch things up. To store leftover Italian Pastina Comfort Soup, let it cool first. Use a clean, airtight container. Pour the soup into the container, leaving some space at the top. This helps the soup stay fresh. Seal the container tightly and place it in the fridge. It will stay good for about three days. If you want to keep the soup longer, freezing is a great option. First, cool the soup completely. Then, use freezer-safe bags or containers. Pour the soup into these bags, removing as much air as possible. Label the bags with the date. You can freeze the soup for up to three months. To use it later, just thaw it in the fridge overnight. To reheat the soup, pour it into a pot. Heat it on medium-low until warm, stirring often. If it looks too thick, add a splash of broth or water. You can also microwave it in a microwave-safe bowl. Heat for one minute at a time, stirring in between. Enjoy your warm bowl of comfort! Pastina is tiny pasta. It comes in shapes like stars or little balls called acini di pepe. This pasta cooks quickly and adds a soft touch to soups. It is perfect for a cozy meal. Yes, you can. Make the soup ahead of time and store it. Just follow the recipe steps. Let it cool down before putting it in the fridge. It will taste great later. Italian Pastina Soup lasts about 3 to 4 days in the fridge. Make sure to keep it in an airtight container. This helps keep the flavors fresh and tasty. No, this soup is not gluten-free. Pastina is made from wheat. If you need a gluten-free option, choose gluten-free pasta. Then, you can still enjoy this warm soup. You can try many fun twists on this soup. Here are some ideas: - Add protein like chicken or beans for extra flavor. - Use different veggies like peas or zucchini for a colorful mix. - Swap in fresh herbs like parsley instead of basil. These changes keep the soup exciting and tasty! This blog post covered every step for making Italian Pastina Comfort Soup. We talked about required and optional ingredients, plus substitutions. You learned the best way to prepare vegetables and cook the soup base. I shared tips for cooking pastina and enhancing flavors. I also explored variations, storage info, and answered common questions. Using these ideas, you can create a soup that warms your heart. Enjoy your cooking adventure with Italian Pastina Soup!$

Italian Pastina Comfort Soup

A warm and comforting soup made with tiny pasta, vegetables, and herbs.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 150 kcal

Ingredients

1 cup pastina (tiny pasta such as star or acini di pepe)
4 cups low-sodium vegetable or chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced
1 cup fresh spinach, roughly chopped
1 teaspoon dried Italian herbs (oregano, basil, thyme)
2 tablespoons olive oil
to taste salt and pepper
1/4 cup grated Parmesan cheese (optional)
for garnish fresh basil leaves

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and dried Italian herbs. Sauté for another minute until fragrant.
Pour in the vegetable or chicken broth and bring to a boil.
Once boiling, add the pastina and reduce the heat to a simmer. Cook for about 6-8 minutes, or until the pasta is tender, stirring occasionally.
Stir in the chopped spinach and cook for an additional 2-3 minutes, just until wilted.
Season the soup with salt and pepper to taste.
If desired, stir in grated Parmesan cheese for added creaminess.
Serve hot, garnished with fresh basil leaves.

Notes

Add more vegetables as desired or use different types of broth.

Keyword comfort food, pastina, soup, vegetarian