Description
Pastina Soup, often referred to as “Italian penicillin,” is a classic comfort dish cherished for its simplicity and soothing qualities. This hearty soup features tiny star-shaped pasta, known as pastina, enveloped in a flavorful broth enriched with blended vegetables and a hint of Parmesan. It’s a go-to remedy in Italian households, especially during colder months or when someone needs a warm, nourishing meal.
Ingredients
- 1 cup pastina pasta (such as stelline)
- 1 medium yellow onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, peeled
- 6 cups low-sodium chicken or vegetable broth
- 1 Parmesan rind (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
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Prepare the Broth
In a large pot, combine the chopped onion, carrots, celery, garlic cloves, and Parmesan rind (if using) with the broth. Bring to a boil over high heat.
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Simmer the Vegetables
Once boiling, reduce the heat to medium-low, cover, and let the mixture simmer for about 20-30 minutes, or until the vegetables are tender.
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Blend the Vegetables
Remove the Parmesan rind and, using a slotted spoon, transfer the vegetables to a blender along with a cup of the broth. Blend until smooth, then return the mixture to the pot, stirring to combine.
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Cook the Pastina
Bring the soup back to a gentle boil. Add the pastina pasta, stirring occasionally to prevent sticking, and cook according to the package instructions until al dente, typically about 5-6 minutes.
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Season the Soup
Season with salt and freshly ground black pepper to taste. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
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Serve
Ladle the soup into bowls, drizzle with extra-virgin olive oil, and garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese. Serve immediately.
Notes
Parmesan Rind: Adding a Parmesan rind during simmering imparts a rich, umami flavor to the broth. If unavailable, a small chunk of Parmesan cheese can be used as a substitute.
Pasta Absorption: Pastina tends to absorb liquid quickly. If not serving immediately, consider cooking the pasta separately and adding it to each bowl when serving to maintain the desired soup consistency.
Variations: For added protein, incorporate shredded cooked chicken or a beaten egg. To include more vegetables, consider adding spinach or peas during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Pastina soup, Italian penicillin, comfort food, easy soup recipe, traditional Italian soup