Italian Pastina Soup
Italian Pastina Soup: A Comforting Delight
There’s something inherently soothing about a bowl of Italian pastina soup. Maybe it’s the warmth of the chicken stock or the tiny pasta that’s easy to slurp up—whatever the reason, this recipe often graces my table during chilly evenings and when someone in my house needs a little extra comfort food. It’s a dish that evokes nostalgia, often reminiscent of childhood, family gatherings, or simply a cozy night in.
Why You’ll Love This Dish
This Italian pastina soup isn’t just a meal; it’s a nurturing experience. Here are a few reasons why this dish deserves a spot in your kitchen rotation:
- Quick and Simple: With just a handful of ingredients, this soup comes together in under 30 minutes—perfect for hectic weeknights or casual gatherings.
- Customizable and Kid-Approved: Pasta is a universal favorite among children, and pastina’s tiny size makes it especially appealing. Plus, the flavors are forgiving, allowing you to sneak in extra vegetables if you like.
- Wholesome and Comforting: Ideal for chilly nights or when someone isn’t feeling their best, this soup offers warmth and nourishment in every spoonful.
"This pastina soup reminded me of my grandmother’s cooking. It’s simple yet full of flavor—a go-to for every winter!" – Samantha, Home Cook
Step-by-Step Overview
Making Italian pastina soup is a straightforward process that will enchant your kitchen with its aromatic embrace. You’ll start with sautéing the vegetables in olive oil, then gradually incorporate your chicken stock and pastina. It’s an uncomplicated flow that welcomes both novice and seasoned cooks alike.
What You’ll Need
To get started, gather these items for the soup:
- 2 tbsp olive oil
- 1 medium onion (finely chopped)
- 2 celery stalks (finely chopped)
- 1 carrot (peeled and finely chopped)
- 2 cloves garlic (smashed)
- Salt (to taste)
- Pepper (to taste)
- 6 cups chicken stock (homemade or store-bought)
- 1 Parmesan rind (optional for added flavor)
- 1 chicken breast (cooked and shredded)
- 1 cup pastina pasta
- Parmesan cheese (grated, for serving)
Feel free to substitute chicken stock with vegetable broth for a lighter, vegetarian version!
Directions to Follow
-
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, until the vegetables start to soften. Toss in the smashed garlic and continue cooking for another minute until fragrant.
-
Incorporate the Broth: Pour in the chicken stock and add the Parmesan rind if using. Increase the heat to bring the mixture to a simmer. Season with salt and pepper as desired.
-
Add the Chicken: Once the broth is simmering, add the shredded chicken. Let it mingle and warm through for about 2-3 minutes.
-
Cook the Pasta: Stir in the pastina and allow it to cook according to package instructions, usually about 5-7 minutes. Make sure to stir occasionally to prevent sticking.
-
Serve the Soup: Once the pasta is tender, remove the pot from the heat. Ladle the soup into bowls and garnish generously with grated Parmesan cheese.
Best Ways to Enjoy It
This soup is delicious on its own, but you can elevate your experience with a few tweaks:
- Plate it Up: Serve in deep bowls and sprinkle fresh parsley or basil for a pop of color.
- Pair it Right: Consider serving with crusty bread or a fresh arugula salad to add some crunch and balance the warmth of the soup.
- Add a Kick: Drizzle a little chili oil over the top for those who like a hint of heat.
How to Store & Freeze
To keep your Italian pastina soup fresh:
- Storage: Allow the soup to cool completely, then transfer it to airtight containers. It can be refrigerated for up to 4 days.
- Freezing: If you plan to enjoy this soup later, it freezes nicely. Place it in freezer-safe bags or containers and store for up to 3 months. Note: Pastina can swell when freezing, so consider cooking it separately and adding it back to the reheated broth when serving.
- Reheating: To reheat, simply thaw overnight in the fridge and warm on the stove, adding a splash of water or extra stock to restore its consistency.
Helpful Cooking Tips
- Chop Uniformly: For an even cook, aim for uniform chopping of your vegetables. This ensures that they all soften at the same rate.
- Pre-Cooked Chicken: To cut down on prep time, feel free to use leftover chicken or rotisserie chicken from the store.
- Stir while Cooking: Keep an eye on the pastina; it tends to clump if not stirred occasionally.
Creative Twists
Don’t be afraid to get inventive! Here are a few variations to consider:
- Vegetarian Delight: Swap out chicken for chickpeas and use vegetable stock, and add in leafy greens like spinach or kale for an extra nutrient boost.
- Spice It Up: Experiment with different herbs or spices, such as thyme or turmeric, to add layers of flavor.
- Cheesy Completion: Beyond the classic Parmesan, consider a handful of mozzarella or fontina just before serving for an extra oozy finish!
Your Questions Answered
-
How long does this soup take to make?
It takes about 30 minutes from start to finish, making it perfect for a quick meal. -
Can I substitute pastina with another pasta?
Yes, small pasta shapes like orzo or ditalini work well as substitutes. -
Can I make this soup ahead of time?
Absolutely! The flavors deepen when it sits, making it even tastier the next day. -
Is it okay to freeze the soup?
Yes, but you may want to cook the pastina separately as it can become mushy when frozen and reheated.
With this delightful Italian pastina soup, you’ll not only enjoy a comforting meal, but you’ll also create wonderful memories around the dinner table. Happy cooking!
Italian Pastina Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, until the vegetables start to soften.
- Toss in the smashed garlic and continue cooking for another minute until fragrant.
- Pour in the chicken stock and add the Parmesan rind if using. Increase the heat to bring the mixture to a simmer. Season with salt and pepper as desired.
- Once the broth is simmering, add the shredded chicken. Let it mingle and warm through for about 2-3 minutes.
- Stir in the pastina and allow it to cook according to package instructions, usually about 5-7 minutes. Make sure to stir occasionally to prevent sticking.
- Once the pasta is tender, remove the pot from the heat. Ladle the soup into bowls and garnish generously with grated Parmesan cheese.
