Okay, let’s talk comfort food! And when I say comfort food, I mean *pastina soup*. Seriously, is there anything better on a chilly night? This isn’t just any recipe, though. I’m talking *quick* and *easy* pastina soup – ready in, like, half an hour. Score!
I swear, this recipe takes me right back to being a kid. Whenever I wasn’t feeling well, my grandma would whip up a batch of pastina soup. That tiny pasta swimming in savory broth? Magic! And now I make it for my own family. It’s a total lifesaver on busy weeknights. Everyone loves it, and honestly, it makes me feel good knowing I’m passing on a little bit of that grandma love. Trust me, you’re gonna want to bookmark this one!
Why You’ll Love This Pastina Soup Recipe
Okay, so why is *this* pastina soup recipe about to become your new fave? Let me tell you:
- It’s seriously **quick** – like, weeknight-dinner quick!
- Super **easy** – one pot, minimal cleanup. Hallelujah!
- Totally **flavorful** – even picky eaters will slurp this up.
- Ultra **comforting** – it’s like a warm hug in a bowl.
- A true **one-pot meal** – less dishes, more time for Netflix.
- **Family-friendly** – the kiddos adore it!
Ingredients for Delicious Pastina Soup
Alright, let’s gather our goodies for the *best* pastina soup ever! Here’s what you’ll need:
- 6 cups low-sodium chicken broth – trust me, go for low-sodium so you can control the saltiness yourself!
- 1 medium yellow onion, sliced into large pieces – don’t worry about dicing, we’re just flavoring the broth!
- 2 carrots, peeled and sliced into large pieces – same as the onion, big chunks are fine.
- 2 celery ribs, sliced into large pieces – yep, more broth flavor!
- 1 parmesan rind (about 2-inches long) – this is my secret weapon! Adds SO much flavor.
- Kosher salt – for seasoning, of course.
- 1 1/2 cup pastina or any tiny pasta variety, like alphabet, orzo, or acini di pepe – anything small and cute works!
- 1/4 cup finely chopped parsley leaves, for garnish – because we’re fancy like that.
- Grated parmesan cheese, for serving – pile it on!
How to Make Pastina Soup: Step-by-Step Instructions
Okay, now for the fun part! Let’s get this pastina soup going. Don’t worry, it’s super simple, I promise!
Simmering the Broth for Pastina Soup
First, grab your biggest pot. Toss in the broth, onion, carrots, celery, that magical parmesan rind, and a pinch of salt. Crank up the heat until it starts bubbling, then turn it down low, pop the lid on, and let it simmer for, like, 20-30 minutes. You want those veggies super soft. This is where all that yummy flavor comes from!
Pureeing the Vegetables for Creamy Pastina Soup
Alright, carefully fish out that parmesan rind (bye, friend!). Now, using a slotted spoon, scoop out the veggies and plop them into your food processor. Add a couple of ladles of that broth – just enough to help things blend. Whizz it all up until it’s totally smooth. Then, pour that veggie puree right back into the pot with the rest of the broth. Trust me, this makes it SO creamy and delicious!
Cooking the Pastina in the Broth for Perfect Pastina Soup
Turn the heat back up to high and bring the broth to a boil. Once it’s bubbling away, stir in your pastina. Now, pay attention! This cooks FAST – usually only about 3 minutes, maybe a little more. You want the pasta tender, but definitely not mushy. Nobody likes mushy pastina! Once it’s done, take the pot off the heat.
Serving Your Comforting Pastina Soup
Time to eat! Give the soup a taste and add more salt if it needs it. Sometimes it does! Ladle that warm, comforting pastina soup into bowls. Sprinkle with fresh parsley and a generous grating of parmesan cheese. Serve it up hot and watch everyone smile. Seriously, it’s the best!
Tips for the Best Pastina Soup
Okay, so you wanna make *amazing* pastina soup, right? Here are my secrets!
- **Don’t overcook the pastina!** Seriously, set a timer. Mushy pasta is a big no-no.
- **Taste and season!** Good broth is key, but you still might need a little extra salt to make it sing.
- **Parmesan rind is your friend!** Don’t skip it! It adds so much depth of flavor. I save them in the freezer just for this.
- **Use good broth!** Seriously, the better the broth, the better the soup. I like low-sodium chicken broth so I can control the salt.
- **Fresh parsley is a must!** It brightens everything up and adds a pop of color.
Trust me, follow these tips, and you’ll have the most comforting bowl of pastina soup ever! You got this!
Pastina Soup Variations
Okay, so you’ve mastered the basic pastina soup? Awesome! Now, let’s get a little crazy and mix things up! This recipe is *so* easy to adapt. Here are some of my favorite twists:
- **Herbs and Spices:** Try adding a pinch of red pepper flakes for a little kick! Or how about some fresh thyme or rosemary? Yum!
- **Veggie Power:** Feel free to toss in other veggies you love! Spinach, zucchini, peas… whatever you’ve got! Just add them in with the pastina so they cook quickly.
- **Protein Boost:** Want to make it a little heartier? Add some shredded cooked chicken or mini meatballs. So good!
- **Lemon Love:** A squeeze of fresh lemon juice at the end brightens everything up. Seriously, try it!
Don’t be afraid to experiment! That’s the best part of cooking, right? See what you like and make it your own. Who knows, you might create the *next* best pastina soup recipe!
Frequently Asked Questions About Pastina Soup
Got questions about pastina soup? I’ve got answers! Here are a few of the most common things people ask me:
- **Can I freeze pastina soup?** Okay, so here’s the deal: you *can*, but the pasta might get a little soft. It’s still totally edible, just not quite as perfect. If you’re planning to freeze it, maybe cook the pastina separately and add it after reheating.
- **What other pasta shapes can I use?** Anything tiny! Orzo, acini di pepe, even alphabet pasta works. Just make sure it’s small so it cooks quickly.
- **Can I make this pastina soup vegetarian?** Absolutely! Just use vegetable broth instead of chicken broth. Easy peasy!
- **How long does pastina soup last?** In the fridge, it’s good for about 3-4 days. But, like I said, the pasta will keep soaking up the broth, so it might get a little thick. Just add a splash of broth or water when you reheat it.
Hope that helps! If you have any other questions, just ask!
Storing and Reheating Your Pastina Soup
So, you’ve got leftover pastina soup? Lucky you! Just pop it in an airtight container and stick it in the fridge. It’ll be good for about 3 days, but heads up: the pasta *will* soak up some of the broth. Don’t worry! Just add a splash of broth or water when you reheat it on the stovetop or in the microwave. Easy peasy!
Nutritional Information for Pastina Soup
Okay, so you’re curious about the nutrition in this pastina soup? Totally get it! Here’s a rough estimate, but keep in mind that it can vary depending on the exact ingredients and brands you use. I’m not a nutritionist, so this isn’t, like, super precise or anything!
Just remember, this is all an estimate, okay?
Ready to Enjoy Your Pastina Soup?
Alright, time to get cooking! And hey, if you try this pastina soup recipe, leave a comment and let me know how it turned out! Or tag me in your photos on social media – I wanna see your creations!
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Grandma’s Pastina Soup: A Hug in Only 30 Minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Italian
- Diet: Vegetarian
Description
Cozy pastina soup with vegetable-spiked chicken broth and parmesan cheese. This easy weeknight recipe takes one pot and is ready in 30 minutes. Serve with crusty bread and a crisp fresh salad.
Ingredients
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, sliced into large pieces
- 2 carrots, peeled and sliced into large pieces
- 2 celery ribs, sliced into large pieces
- 1 parmesan rind (about 2-inches long)
- Kosher salt
- 1 1/2 cup pastina or any tiny pasta variety, like alphabet, orzo, or acini di pepe
- 1/4 cup finely chopped parsley leaves, for garnish
- Grated parmesan cheese, for serving
Instructions
- To simmer the broth, stir together the broth, onion, carrots, celery, parmesan rind, and a pinch of salt in a large pot with a lid. Turn the heat to high to bring to a boil, then lower the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.
- To puree the vegetables, discard the parmesan rind, then use a slotted spoon to transfer the vegetables to a food processor. Add a couple ladles of the broth and blend until the vegetables are fully smooth. Scrape the pureed vegetables back into the pot.
- To boil the pasta, turn the heat to high to bring the broth to a boil. Once boiling, stir in the pastina. Cook until the pasta is tender, about 3 minutes or so. Remove the soup from the heat.
- To serve, taste the soup and adjust seasoning, adding more salt if it tastes flat. Ladle the pastina into serving bowls. Finish each bowl with a sprinkle of parsley and grated parmesan cheese and serve hot.
Notes
- Parmesan rind: Save your leftover parmesan rinds in the freezer to keep them on-hand. You can add them to the soup straight from frozen. You can also use a large chunk of parmesan.
- Getting ahead and storage: The broth will keep, covered in your refrigerator, for up to 5 days, but leftover pasta will soak up the broth and get soggy. If you do not think you will finish the entire pot, cook your desired amount of pasta separately in boiling salted water. Drain, add to your serving bowls, then ladle hot broth over top before finishing with parmesan and parsley.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
