The crisp air certainly announces it—soup season is upon us, and I’m diving headfirst into my favorite kind: Pastina Soup. This isn’t just a soup; it’s a hug in a bowl. Growing up, my mom would always whip this up whenever one of us was feeling under the weather or just needed a bit of warming comfort. I vividly remember those chilly afternoons, curling up on the couch with a snug blanket and a steaming bowl of pastina, starry stelline swimming in a rich broth, making everything seem just a bit brighter.
You see, pastina is really something special; it’s one of those comforting Italian dishes that might not sound like much more than pasta and broth, but oh boy, it’s the ultimate comfort food. It’s as much about the memories and moments shared over a bowl as it is about the deliciously simple flavors. There’s something so soothing about watching those tiny pasta stars dance in the pot and knowing they’ve been a cherished part of my family’s meals for generations.
The beauty of this Pastina Soup is that it’s incredibly easy to make, not to mention nice and quick—ideal for those days when patience isn’t exactly in abundance. It’s such a versatile dish too; you can tweak it with whatever you have lying around. Parmesan rind and bay leaf are entirely optional, but they add layers of flavor that remind me of my grandma’s kitchen. Toss in scrapes from the fridge, and you’ll still end up with something incredible.
Whether you’re seeking a bit of nostalgia or just need to warm up on a damp day, this vegetable-packed soup is like a culinary blanket. Trust me, once you’ve taken that first spoonful, you’ll be transported to your own little haven. So go ahead, ladle yourself a big bowl, sprinkle over some parsley and parmesan, and let the cozy vibes take over.
How to Make Pastina Soup
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Ingredients:
- 1 cup pastina (stelline shape preferred)
- 1 medium onion
- 2 medium carrots
- 2 stalks celery
- 4 cloves garlic
- 6 cups vegetable broth (or chicken broth, low-sodium preferred)
- Salt and black pepper to taste
- Optional: 1 bay leaf and a piece of parmesan rind
- For garnish: chopped parsley, grated parmesan cheese, and a drizzle of olive oil
Directions:
- Chop the onion, carrots, celery, and garlic coarsely. No need for precision here!
- In a large pot, pour in the broth, then add your chopped veggies, bay leaf, and parmesan rind if using. Season with salt and black pepper. Cover and simmer on medium-high for about 20 minutes.
- Check if the veggies are tender; they should be nice and soft. Remove the bay leaf and cheese rind. Strain the veggies using a slotted spoon or a colander.
- Blend the cooked veggies with about ½ cup of water until you have a smooth mixture.
- Return the blended vegetables to the pot of broth and give it a good stir. Taste and adjust the seasonings if necessary.
- Bring the soup to a boil again, then toss in the pastina. Stir regularly to keep them from sticking. The pastina will cook in about 5-6 minutes.
- Spoon the soup into bowls. Garnish with parsley, parmesan, and a drizzle of olive oil, if desired. Now it’s time to savor your Pastina Soup.
Ingredient Tweaks for Your Pantry
If you’re out of pastina, any small pasta variety will do, such as orzo or ditalini. For a gluten-free option, try rice or quinoa. No parmesan rind? Use a dash of nutmeg for some depth. Adding leeks instead of onions can give a softer flavor, perfect if you’re out of the main ingredients.
Preserving Pastina Soup for Later Enjoyment
Keep leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth to get that perfect consistency back. You can freeze it too: just leave out the pastina initially and add it fresh when reheating for the best texture.
How to Serve This Comfort Classic
While it’s delightful on its own, pair with crusty bread or a simple green salad for a fuller meal. A chilled white wine or a warm apple cider complements the soup splendidly, enhancing its homey aroma and taste.
Culinary Secrets to Perfecting This Dish
Always toast the pasta lightly before adding it to the soup for a nutty flavor boost. Blend only part of the veggies if you prefer a chunkier soup. Enhance flavor with herbs like thyme or rosemary, or a squeeze of lemon juice drops in some zing.
Adding a Seasonal Spin to Your Pastina Soup
In spring, try thinly sliced asparagus or peas. Summer calls for tomatoes and zucchini, while fall and winter welcome a blend of root veggies or squash. Swap out celery for fennel for a sweet note in the cooler months for a comforting variation extravaganza.
FAQs:
Can I make Pastina Soup vegan?
Absolutely! To make this soup vegan, simply use vegetable broth and skip any animal-derived garnishes or cheese. You can replace the parmesan rind with nutritional yeast, which will impart a cheesy flavor without dairy. The result will be just as delicious and comforting.
Can I prepare the soup in advance?
Yes, you can! The soup can be made up to three days ahead. Just store it in an airtight container in the fridge. If you plan to freeze it, I’d recommend cooking the pastina fresh when you decide to serve it to maintain its texture.
What can I substitute if I’m out of celery?
No celery? No problem. Substitute with fennel for a sweet, aromatic flavor or a mix of bell peppers and additional carrots for texture. These substitutes will not alter the essence of the soup but might offer a unique flavor profile.
How can I make the soup richer?
For a richer soup, you can add a splash of cream or a knob of butter after blending the vegetables. Alternatively, enriched versions of broth or stocks add depth and flavor. Just ensure your base simmer is full-bodied with plenty of vegetables and a well-rounded seasoning profile.
Is there a way to make this soup spicy?
If spice is your thing, consider adding a pinch of red pepper flakes or a splash of hot sauce. A little fresh chili can also provide heat while complementing the soup’s soothing nature. Adjust the heat level to your liking, tasting as you go along.
How do you keep the pastina from getting mushy?
To ensure pastina retains its texture, avoid overcooking. Cook it in the soup until just done, then serve immediately. If planning to store leftovers, consider cooking the pastina separately and adding it in as you reheat the soup for the best texture.
Pastina Soup
Equipment
- blender
- large pot
Ingredients
- 1 cup pastina preferably stelline shape
- 1 medium onion roughly chopped
- 2 medium carrots roughly chopped
- 2 stalks celery roughly chopped
- 4 cloves garlic minced
- 6 cups vegetable broth or chicken broth, low-sodium preferred
- salt to taste
- black pepper to taste
- 1 leaf bay leaf optional
- 1 piece parmesan rind optional
For Garnish:
- chopped parsley
- grated parmesan cheese
- olive oil for drizzling
Instructions
- Begin by chopping the onion, carrots, celery, and garlic into rough pieces.
- In a large pot, add the vegetable broth along with the chopped vegetables, bay leaf, and parmesan rind. Season with salt and black pepper, then cover and let it simmer on medium-high for around 20 minutes.
- After 20 minutes, check the vegetables for tenderness. They should be soft; discard the bay leaf and rind, then strain the veggies using a slotted spoon or colander.
- Transfer the strainer veggies to a blender, add about half a cup of water, and blend until smooth.
- Pour the blended mixture back into the pot with the broth and stir well. Taste to check the seasoning and adjust as preferred.
- Bring the soup back to a boil, then mix in the pastina. Stir frequently for the next 5 to 6 minutes to ensure the pastina doesn't stick.
- Ladle the warm soup into bowls and if desired, top with chopped parsley, grated parmesan cheese, and a drizzle of olive oil. Savor your warm Pastina Soup!
