Description
Warm, comforting, and rich in flavor, Italian Pastina Soup is a classic dish that’s perfect for chilly days or whenever you need a bowl of pure comfort. Featuring a flavorful vegetable broth, tender pasta, and a creamy finish, this recipe is easy to make and endlessly satisfying. With its rich tradition and customizable ingredients, it’s a dish that will quickly become a family favorite.
Ingredients
Scale
- Base Ingredients
- 8 cups water
- 2 cups low-sodium vegetable broth
- 1 large yellow onion, quartered
- 3 carrots, peeled and cut into chunks
- 2 celery ribs, cut into chunks
- 4 garlic cloves, peeled and slightly smashed
Soup Base Spice/Herb Mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 bay leaves
- ½ to 1 ½ teaspoons sea salt
Added Spice/Herb Mix
- ¼ teaspoon Italian seasoning
- ¼ teaspoon dried crushed thyme leaves
- 2 teaspoons dried parsley
- 1/8 teaspoon poultry seasoning
- 1/8 teaspoon sweet paprika
- Pinch dried rosemary
- 1/8 teaspoon black pepper
Other Ingredients
- ¼ cup Vegan Parmesan Cheese
- 2 tablespoons miso (optional)
- 1 tablespoon lemon juice
- Cooked small pasta of choice (pastina, orzo, couscous, etc.)
Optional Toppings
- Generous sprinkle of Vegan Parmesan Cheese
- Freshly chopped parsley
Instructions
- Prepare the Soup Base:
- In a large stockpot, combine the water, vegetable broth, onion, carrots, celery, and garlic.
- Add the Soup Base Spice/Herb Mix (except the bay leaves) and stir to combine.
- Toss in the bay leaves and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot slightly ajar. Let it simmer for 45 minutes.
- Blend the Vegetables:
- Once the vegetables are very soft, use a slotted spoon to remove them from the pot, being careful not to include the bay leaves.
- Transfer the vegetables to a high-speed blender along with 1 ½ cups of the broth. Blend on high until smooth, about 2 minutes.
- Combine and Season:
- Return the blended vegetable mixture to the pot with the remaining broth and stir to incorporate.
- Add the Added Spice/Herb Mix, along with the Vegan Parmesan Cheese, miso (if using), and lemon juice. Simmer the soup for 10 more minutes to meld the flavors.
- Cook the Pasta:
- While the soup simmers, prepare the pasta according to package directions. Once cooked, strain the pasta and rinse with cold water to prevent sticking.
- Assemble and Serve:
- To serve, place a generous portion of cooked pasta in the bottom of each bowl.
- Ladle the hot broth over the pasta and top with optional garnishes like Vegan Parmesan Cheese or freshly chopped parsley. Serve immediately and enjoy!
Notes
- Customizable Ingredients: Substitute the Vegan Parmesan Cheese with regular Parmesan if not vegan. You can also use your favorite pasta shape for variety.
- Storage Tips: Store the soup (without the pasta) in an airtight container in the refrigerator for up to 3 days. Add freshly cooked pasta when reheating.
- Freezer Instructions: Freeze the broth without the pasta in freezer-safe containers for up to 3 months. Thaw and reheat before adding freshly cooked pasta.
- Dietary Adjustments: This soup is naturally vegan. To make it gluten-free, use gluten-free pasta and replace the flour with cornstarch if thickening is needed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Italian