Classic Pastina Soup

$To make Classic Pastina Soup, you will need the following ingredients: - 1 cup pastina (tiny pasta) - 4 cups chicken broth (or vegetable broth for a vegetarian option) - 1 carrot, diced - 1 celery stalk, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried thyme - Salt and black pepper to taste Each ingredient adds a special touch to the soup. The pastina gives it a comforting feel. The broth, whether chicken or vegetable, forms the base. The diced carrot and celery add sweet and crisp notes. The onion and garlic bring depth and warmth to the flavor. While the soup is delightful on its own, adding garnishes can elevate it. Here are some tasty options: - Fresh parsley, chopped - Grated Parmesan cheese Fresh parsley adds a pop of color and freshness. Parmesan cheese brings a rich, savory taste. You can skip these garnishes if you prefer a simpler soup. You can easily swap some ingredients based on what you have or prefer. Here are some ideas: - Use quinoa or rice instead of pastina for a gluten-free option. - Swap chicken broth for vegetable broth to keep it vegetarian. - Try leeks or shallots in place of onion for a milder flavor. - Use any herbs you have, like basil or oregano, instead of thyme. These substitutions can give your soup a new twist while keeping it comforting and delicious. Feel free to get creative! {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 cup pastina (tiny pasta) - 4 cups chicken broth (or vegetable broth) - 1 carrot, diced - 1 celery stalk, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried thyme - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional) Having everything ready will make cooking easier. Chop the onion, carrot, and celery into small pieces. Mince the garlic too. This step is key to getting flavors right. Next, heat your olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté them for about 5 minutes. You want them to soften but not brown. Stir often to make sure they cook evenly. After the vegetables soften, add the minced garlic and dried thyme. Cook for another 1-2 minutes. This will make your kitchen smell amazing. The garlic and thyme release their flavors, adding depth to your soup. Now, pour in the chicken broth. Bring the mix to a gentle boil. Once boiling, reduce the heat to low. It’s time to add the pastina. Cook the pasta for about 6-8 minutes. Stir occasionally to prevent sticking. After the pastina is tender, season the soup with salt and black pepper to taste. If you like, add a splash of lemon juice for a fresh kick. Ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if you choose. Serve hot and enjoy your comforting bowl of classic pastina soup! To make your pastina soup pop, use great seasonings. Start with salt and black pepper. They add basic but needed flavor. I like to add a splash of lemon juice. It brightens the soup and wakes up your taste buds. You can also use fresh herbs like thyme and parsley. Fresh herbs taste better than dried ones. If you want more kick, add a pinch of red pepper flakes. Pastina should be soft but not mushy. Follow the cooking time on the package. I find that 6-8 minutes works best. Stir the soup often to keep the pasta from sticking. If the soup gets too thick, add more broth or water. This keeps it nice and light. A drizzle of olive oil at the end adds a silky touch too. For a creamier texture, try adding a splash of cream or milk. This makes the soup smooth and rich. You can also blend a portion of the soup. Use a blender or an immersion blender for this. Blend just half for a nice mix of creamy and chunky. Finally, don't forget cheese! Grated Parmesan on top adds flavor and creaminess. Pro Tips Use Homemade Broth: For a richer flavor, consider making your own chicken or vegetable broth. Homemade broth enhances the overall taste of the soup. Perfect Pastina Cooking: Be cautious not to overcook the pastina. It cooks quickly, so check it a minute or two before the package instructions indicate. Herb Variations: Feel free to experiment with fresh herbs like basil or dill instead of thyme for a unique flavor profile that can brighten the soup. Garnish Wisely: Adding a drizzle of good quality olive oil or a squeeze of lemon juice just before serving can elevate the dish and add a fresh finish. {{image_2}} To make a vegetarian version of classic pastina soup, swap the chicken broth for vegetable broth. This change keeps the soup rich and tasty. You can also add more vegetables. Try spinach, zucchini, or peas for extra color and crunch. These veggies cook quickly and blend well with pastina. If you need a gluten-free soup, look for gluten-free pastina. Many brands offer this option now. You can find it in stores or online. Ensure your broth is also gluten-free. This soup remains just as comforting and delicious without gluten. The key is to follow the same steps as the classic recipe. Want to boost the protein content? You have great options. Add cooked chicken, turkey, or even beans. Shredded rotisserie chicken works well. Just stir it in when you add pastina. For a vegetarian option, chickpeas or lentils are perfect. They add protein and fiber. Adjust the cooking time as needed to ensure everything is tender and warm. After enjoying your delicious Classic Pastina Soup, store any leftovers in an airtight container. Let the soup cool to room temperature. Once cooled, seal it tightly and place it in the fridge. It will stay fresh for about three days. This soup tastes even better the next day as the flavors meld together. If you want to keep the soup longer, freezing is a great option. To freeze Classic Pastina Soup, first cool it completely. Then, pour the soup into freezer-safe containers. Leave some space at the top, as liquids expand when they freeze. You can also use freezer bags. Simply lay them flat in the freezer. The soup will be good for up to three months. When you're ready to enjoy the soup again, take it out of the freezer. Thaw it overnight in the fridge. To reheat, pour the soup into a pot over medium heat. Stir it gently, and heat until it's warm. If the soup seems too thick, you can add a splash of broth or water. This will bring back its nice, comforting texture. Enjoy your warm bowl of Classic Pastina Soup! Pastina is a tiny type of pasta. It is small, star-shaped, or round. This pasta cooks quickly and is soft. Many people enjoy it in soups. It blends well with broth and veggies. Pastina makes a great comfort food. It is easy to eat, especially for kids. You can find pastina in most grocery stores. Yes, you can prepare Classic Pastina Soup ahead of time. Make the soup and cool it down. Then, store it in the fridge for up to three days. When you want to eat it, just heat it up. Add a splash of broth if it feels thick. Keep in mind that pastina may soak up some broth when stored. You can boost the soup's nutrition in a few ways. Add more vegetables like spinach or peas. You can also mix in some cooked beans for protein. They add a nice texture. Another option is to use whole grain pastina. This adds fiber and nutrients. Lastly, a sprinkle of seeds or nuts can add crunch and healthy fats. This blog post covered the key steps to making classic pastina soup. We explored essential ingredients and their substitutes, cooking methods, and ways to enhance flavor and texture. You learned about vegetarian and gluten-free options and tips for storing leftovers. Remember, pastina soup can warm your heart and belly. Try these tips to make it your own and enjoy every bowl!$

A comforting soup made with tiny pasta, vegetables, and broth.

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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 olive oil
1 teaspoon dried thyme
to taste Salt and black pepper
to taste Fresh parsley, chopped (for garnish)
to taste Grated Parmesan cheese (optional, for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and dried thyme to the pot, cooking for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and add the pastina. Cook for about 6-8 minutes, or until the pasta is tender, stirring occasionally.
Season the soup with salt and black pepper to taste. If desired, you can add a splash of lemon juice for brightness.
Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if using. Serve hot and enjoy!

Notes

Add a splash of lemon juice for brightness if desired.

Keyword chicken broth, comfort food, pastina, soup, vegetable broth