Hello, friends! There’s something truly heartwarming about a good old classic pastina soup that wraps you in a comforting hug, especially on those chilly days. This cozy dish is not only super easy to whip up, but it also brings back memories of childhood for many. I remember my grandma making it for me when I was feeling under the weather, and now I love sharing this recipe with you! It’s perfect for a light dinner or as an inviting starter to any meal.
Nutritional Benefits
Let’s chat about why this pastina soup is not just tasty but also great for your health! Pastina, which is a tiny pasta, provides carbohydrates that offer energy. When you add some broth and vegetables, you’ve also packed in vitamins and minerals that can help boost your immune system. Plus, the warm broth is soothing, making it easy to digest. If you’re under the weather, this is definitely a go-to recipe!
Adaptable Variations to Make It Your Own
- Protein Punch: Feel free to toss in some shredded rotisserie chicken or cooked beans to amp up the protein content.
- Vegetable Boost: Sneak in some extra veggies like carrots, spinach, or zucchini cubes for added nutrients and flavor.
- Gluten-Free Option: If you need a gluten-free meal, swap traditional pastina for gluten-free pasta or even quinoa!
- Herb Infusion: Add fresh herbs like parsley or basil just before serving for a burst of freshness.
Simple Classic Pastina Soup Recipe
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup pastina (tiny pasta)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until they’re soft and fragrant.
- Add the diced carrot and sauté for another 3 minutes. This adds a nice sweetness to the soup!
- Pour in the broth and bring it to a gentle boil.
- Once boiling, add the pastina. It will cook quickly, usually about 5-7 minutes, so keep an eye on it!
- Season the soup with salt and pepper to taste. Once the pastina is cooked, serve it hot, garnished with your favorite fresh herbs if you’re using them!
Practical & Valuable Tips
- If you’re making this soup ahead of time, keep the pastina separate until you’re ready to serve to prevent it from getting mushy.
- Leftovers can be stored in the fridge in an airtight container for up to 3 days, but the pastina may absorb more liquid, so you might want to add a splash of broth when reheating.
- To elevate the flavor, consider adding a squeeze of lemon juice or a sprinkle of grated Parmesan cheese when serving—it’s delicious!
Equipment Needed
Here’s a quick list of what you’ll need for this lovely soup:
- A large pot for cooking the soup
- A cutting board and knife for chopping veggies
- A wooden spoon or ladle for stirring
- A measuring cup for broth and pastina
- A ladle for serving soup into bowls
Frequently Asked Questions
- Can I make this soup vegetarian? Absolutely! Just use vegetable broth and skip any meat.
- How long does it take to cook? This soup can be ready in about 20 minutes!
- Can I add different vegetables? Yes! Feel free to mix in your favorite veggies—zucchini and peas are great options.
- What if I can’t find pastina? You can substitute with any small pasta like orzo or even broken up spaghetti.
- Can I freeze pastina soup? It’s best to freeze the broth separately from the pasta. Combine them when ready to eat!
Did you try making this pastina soup? I can’t wait to hear how it turned out! Don’t forget to share your comforting creations on Pinterest and let’s inspire more people to cook delicious, feel-good meals!
