This cozy Italian Pastina Soup is like a warm hug in a bowl! It features tiny pasta, fresh vegetables, and a tasty broth that will make you feel right at home.
Whenever I make this soup, my kitchen fills with yummy smells that even the pickiest eaters can’t resist. Serve it hot, and maybe add a little cheese on top for extra goodness!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but if you’re out, you can use any cooking oil like canola or avocado oil. Olive oil adds a nice depth, so I prefer sticking with it.
Onion and Carrot: These add sweetness and flavor. If you’re in a hurry, a store-bought mirepoix mix can work too. I always chop my veggies finely so they blend well into the soup.
Garlic: Fresh garlic is best for its strong aroma. If you only have garlic powder, you can use that as a substitute, but add it later in the cooking process. I love garlic, so I sometimes add an extra clove for more flavor!
Broth: Chicken is traditional, but vegetable broth is a great option for vegetarians. Just make sure it’s low sodium if managing salt intake. Homemade broth makes the soup richer if you have the time!
Pastina: If you don’t have pastina, any small pasta like orzo or ditalini will work fine. I often use whatever I have on hand, and it turns out great.
Fresh Greens: Spinach is my go-to, but feel free to use kale or even frozen peas if that’s what you have. Fresh herbs like basil add lovely fragrance and taste.
How Do I Get the Best Flavor from the Soup?
The key to a flavorful Italian Pastina Soup is in how you cook and combine your ingredients. Here’s a simple way to enhance the taste:
- Start by sautéing the onions and carrots thoroughly until they’re soft; this releases their natural sweetness.
- Don’t rush when adding the garlic. Just one minute is enough to avoid burning but bring out the aroma.
- Let the soup simmer to meld the flavors. The longer, the better, but 10 minutes will do if you’re pressed for time.
- Finally, add the pastina towards the end to keep it from getting mushy, and don’t skip the fresh herbs—they’re what make the soup vibrant!
Follow these tips, and you’re sure to impress with a delicious bowl of soup! Enjoy the warmth and comfort it brings.
How to Make Italian Pastina Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 medium carrot, peeled and diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup pastina (tiny star-shaped or round pasta)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1 cup fresh spinach or basil leaves, chopped
- Grated Parmesan cheese, for garnish
Time Needed:
You’ll need about 30 minutes in total. This includes around 10 minutes for prepping the vegetables and about 20 minutes for cooking the soup. So, in half an hour, you’ll have a warm, satisfying meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion and diced carrot. Cook them for about 5-7 minutes, stirring occasionally until they are softened and starting to caramelize. This step is essential because it builds the base flavor for your soup.
2. Add the Garlic:
Next, add the minced garlic to the pot and cook for just 1 more minute. You want the garlic to become fragrant but not burnt. This will give your soup a delightful aroma!
3. Combine the Broth and Tomatoes:
Now, pour in the broth and add the diced tomatoes to the pot. Stir in the dried oregano and basil. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes; this helps all the flavors come together nicely.
4. Cook the Pastina:
When the broth has simmered, add the pastina to the pot. Cook according to the package instructions, typically about 5 minutes, until the pasta is tender. Make sure to stir occasionally to prevent sticking!
5. Add the Greens:
Finally, stir in the chopped spinach or fresh basil leaves. Cook for another 1-2 minutes, allowing the greens to wilt gently. This adds a fresh touch to your soup!
6. Season and Serve:
Before serving, taste your soup and season it with salt and freshly ground black pepper to your liking. Ladle the soup into bowls and finish each serving with a generous sprinkle of grated Parmesan cheese on top for a delicious, cheesy finish.
This comforting and light Italian Pastina Soup is perfect as a starter for any meal or as a satisfying light dinner on its own. Enjoy every spoonful!
Can I Use Frozen Vegetables Instead?
Absolutely! If you’re short on time, frozen diced carrots and chopped spinach work well. Just add them directly to the pot; they may need a minute or two longer to cook through.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Just be sure to let it cool completely before sealing. When reheating, add a splash of broth or water if it seems too thick.
Can I Make This Soup Gluten-Free?
Yes! You can switch out pastina for a gluten-free pasta alternative, like quinoa or rice. Just adjust the cooking time as needed based on the pasta you choose.
What Other Herbs Can I Use?
If you don’t have dried oregano or basil on hand, feel free to experiment with Italian seasoning or a mix of thyme and rosemary. Fresh herbs can also be a great addition for a more vibrant flavor!
