About this recipe
Pastina soup is undeniably heartwarming. This tiny pasta has been a staple in Italian kitchens for generations. It evokes nostalgia, comfort, and the simplicity of home-cooked meals. As a Mexican, I compare it to Sopita de Pasta or our beloved Caldo de Pollo. What I love most of all is how all cultures have a go-to “cure-all” soup.
What is pastina?
Pastina is a type of pasta made from durum wheat, and its name literally means “little pasta.” These little shapes, often star-like or small grains, cook quickly and are perfect for soups, broths, and creamy dishes. Many Italian families introduce pastina as one of the first solid foods for children because it’s easy to digest and has a mild flavor.
Why is this nonna-approved soup so loved?
One of the most charming aspects of pasta soup is its simplicity. It doesn’t require a lot of ingredients or complicated techniques to create a delicious meal. Here’s why pastina soup is a beloved dish:
- Versatility: Pastina soup can be served in various ways, from a simple broth to a really fulfilling soup, if you add navy beans, tofu, or your favorite protein.
- Speed: Because of its tiny size, pasta cooks quickly, making it perfect for a fast, comforting meal when you’re short on time.
- Comfort: There’s a reason why pasta soup is often given to those feeling under the weather. Its warm, soothing nature makes it a go-to comfort food. I sometimes add a teaspoon of turmeric to enhance its healing powers 😉.
Bringing Pastina Soup to Your Table
Whether you’re feeling nostalgic for childhood memories or seeking a quick and comforting meal, pastina soup is the perfect choice. Its simple preparation and delightful taste make it a favorite for all ages. Gather your ingredients, and let the comforting aroma of pasta soup fill your kitchen. Enjoy the warmth and satisfaction of this classic Italian dish, perfect for any day of the week.
Classic Pastina Soup Recipe
Equipment
- 2 Soup pot
Ingredients
- 4 cups water or vegetable broth
- 1 cup pastina or any other small pasta
- 1 small onion diced
- 2 carrots peeled and chopped
- 2 celery sticks chopped
- 3 garlic cloves minced
- 1 teaspoon salt
- 1 cube vegetable bouillon
For Serving:
- Grated Parmesan cheese (optional)
- Salt and pepper to taste
- Olive oil
- Fresh parsley chopped (optional)
Instructions
- Dice the onion, chop the carrots and celery, and mince the garlic cloves.
- In a large pot, bring the 4 cups of water or vegetable broth to a boil.
- Add the diced onion, chopped carrots, celery, minced garlic, salt, and vegetable bouillon cube to the pot.
- Reduce the heat to medium and let the vegetables simmer for about 15-20 minutes, or until they are tender.
- While the vegetables are simmering, cook the pastina according to the package instructions in a separate pot. Drain and set aside once done.
- Once the vegetables are cooked, use an immersion blender to blend the vegetable mixture until smooth. If you don’t have an immersion blender, transfer the vegetables and broth to a regular blender and blend until smooth, then return the mixture to the pot.
- To serve, place about half a cup of cooked pastina in each bowl.
- Ladle the blended vegetable broth over the pastina.
Garnish:
- Drizzle each bowl with a bit of olive oil.
- Season with additional salt and pepper to taste.
- Sprinkle grated Parmesan cheese on top.
- Garnish with fresh parsley if desired.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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