Warm and nourishing Italian Pastina is repletion supplies at its best! This simple soup recipe is made with yellow broth, vegetables and tiny pasta stars. It’s the perfect cozy meal to enjoy when the weather turns cold!
Some of my favorite recipes come from Italy! If you enjoy a good Italian soup, try this archetype Pasta e Fagioli, creamy Zuppa Toscana and this Olive Garden copycat Chicken Gnocchi.
What is Pastina?
This recipe is moreover known as Italian Pastina, or Italian Penicillin. It is wontedly used during unprepossessed and flu season to stave off, and treat illness. It’s so cozy and comforting, it’s like a warm hug in a bowl. Plus, with plenty of veggie goodness, it’s a succulent combination of fresh and hearty. After stuff simmered, the vegetables are composite to create wonderful creaminess without the need for heavy cream. Your family will love this Pastina soup, and will be running when for seconds!
Not only is Pastina incredibly tasty, it’s moreover really easy to make! My family typically enjoys this as a main course. I pair it with warm breadsticks and a fresh salad. However, you could serve it as starter for any favorite meal, or enjoy it slantingly a grilled cheese. However you decide to serve it, you are going to turn to this flavorful dish then and again!
Ingredients in Pastina
Just a few simple ingredients are needed for this Pastina recipe. Once you have a bite, this be will one of your new favorite recipes! Both kids and adults enjoy it. Check out the recipe vellum at the marrow of the post for word-for-word measurements.
- Chicken Goop & Water: The wiring for all of the ingredients.
- Vegetables: Carrots, celery, onions and garlic are simmered until soft, and then composite to add savor and nutrients.
- Salt: Start with 1 teaspoon of salt to bring out all of the flavors.
- Pasta: The tiny Italian pasta is the main component in this recipe. Most major brands siphon boxed pastina at the grocery store. It may be shaped like stars or very small spheres. You can moreover use stelline.
How to Make Pastina
I love simple and easy soup recipes, like this one, and this one is healthier too! That’s a win-win! Here’s the simple process to make it:
- Simmer Ingredients: To a large stock pot, add the yellow broth, water, carrots, celery, onion, garlic, and salt. Bring everything to a swash over upper heat. Reduce heat to medium low, imbricate and melt for well-nigh 45 minutes, until the vegetables are tender.
- Cook the Pasta: While the vegetables are cooking, melt the pastina to al dente, phlebotomize and set aside.
- Blend Veggies: Once the vegetables are soft, remove them from the liquid and add them to a blender withal with 1 cup of the liquid. Blend until smooth.
- Serve: Pour the puréed vegetables when into the liquid and stir. Serve the vegetable goop with the cooked pastina and enjoy!
Quick Tip
You can add all the pasta into the goop but the texture is largest if you add it in as you serve it. The pasta will swizzle the liquid and make it starchy the longer it sits.
Tips & Variations
There are a few things that you can do to transpiration up this Pastina recipe to fit your needs! Here are a few ideas:
- Vegetarian: To make this recipe vegetarian-friendly, use vegetable goop instead of yellow broth.
- Gluten Free: As long as you use a gluten-free pasta variety, this recipe is naturally gluten free.
- Blender: You can use an immersion blender to make this but we recommend using a stand blender, if possible, to get uneaten linty results! Just make sure to let the soup tomfool for a few minutes surpassing putting it in the blender.
- Add Toppings: If you want to make this soup uneaten special, try subtracting some toppings like swirled heavy cream, chopped fresh parsley or other herbs, parmesan cheese, crispy crumbled salary and some freshly croaky pepper!
Storing Leftovers
Pastina is perfect for storing and enjoying later. The perfect way to warm you up from the inside-out all winter long!
- Refrigerate: Store leftovers in an snapped container in the fridge for up to 14 days, if storing goop separate from pasta.
- Freezer: You can store the goop in the freezer in an snapped container for up to 2 months.
- Reheat: To reheat Pastina, simply pour it into a medium-sized pot and heat it over medium heat until it’s warm throughout.
More Succulent Soup Recipes
We LOVE trying variegated soup recipes during the unprepossessed winter months! It’s a good thing we have unbearable cozy soup recipes to last you all season long. Here’s some of our favorites:
Pastina
Ingredients
- 4 cups chicken broth
- 3 cups water
- 3 large carrots peeled and cut into well-nigh 3 inch pieces
- 3 celery stalks cut into well-nigh 3 inch pieces
- 1 large yellow onion cut into quarters
- 3 cloves garlic
- 1 teaspoon salt
- 16 ounces cooked pastina or small pasta of your choice
Instructions
-
To a large stock pot, add the yellow broth, water, carrots, celery, onion, garlic, and salt. Bring everything to a swash over upper heat. Reduce heat to medium low, imbricate and melt for well-nigh 45 minutes, until the vegetables are tender.
-
While the vegetables are cooking, melt the pastina to al dente, phlebotomize and set aside.
-
Once the vegetables are soft, remove them from the liquid and add them to a blender withal with 1 cup of the liquid. Blend until smooth.
-
Pour the puréed vegetables when into the liquid and stir. Serve the vegetable goop with the cooked pastina and enjoy!
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