Pastina Soup
A cozy, soul-soothing soup made with tiny pasta, vibrant vegetables, and a light broth, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup pastina (small pasta) Any small pasta shape can be used.
- 4 cups chicken or vegetable broth Use homemade or high-quality store-bought for the best flavor.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 stalk celery, diced
- 1 cup fresh spinach, chopped (or any leafy green) Kale or Swiss chard can also be used.
- 1 tablespoon olive oil
- to taste Salt and pepper
- Grated Parmesan cheese (for serving) Optional, for garnish.
- Fresh parsley, chopped (for garnish, optional)
Instructions
Preparation
- Start by gathering your ingredients and preparing your workspace.
- In a large pot, add a tablespoon of olive oil over medium heat.
- Once the oil is hot, toss in the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes or until the onion turns translucent.
Cooking
- Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
- Add in the pastina and stir well. Cook according to package instructions, which usually takes around 8 to 10 minutes.
- Once the pastina is cooked, gently stir in the fresh spinach and allow it to wilt for about 2 minutes.
- Season the soup with salt and pepper to taste, then taste to ensure flavors are balanced.
Serving
- Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh chopped parsley if desired.
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Notes
Great for using up leftover vegetables. This soup is excellent for meal prep; can be stored in the refrigerator for up to three days. Cooked pastina can become mushy if stored, so it's best stored separately.