Italian Pastina Soup
As I sat down to a warm, steaming bowl of Italian Pastina Soup – Real Food with Sarah on a chilly winter evening, I knew I was in for a treat. The aroma of tender vegetables and rich chicken broth filled the air, teasing my senses and building my anticipation.
I still remember the first time I made this soup – it was a Sunday afternoon, and my family had just returned from a long walk in the park. The smell of sautéed onions and garlic wafted through the kitchen, mingling with the sound of laughter and chatter, creating a sense of warmth and togetherness that I’ll always treasure.
As we sat down to enjoy the fruits of my labor, I realized that this Italian Pastina Soup – Real Food with Sarah quickly became a cherished family favorite.
Why You’ll Love This Italian Pastina Soup – Real Food with Sarah
- The combination of al dente pastina and tender vegetables creates a delightful texture that’s both soothing and satisfying.
- The rich, savory flavor of the chicken broth, combined with the brightness of fresh vegetables, creates a truly unforgettable taste experience.
- This soup can be prepared in under 30 minutes, making it the perfect solution for a busy weeknight dinner.
- The foolproof recipe ensures that the soup turns out perfectly every time, with a depth of flavor that’s hard to resist.
- Whether you’re looking for a comforting meal to enjoy on a chilly evening or a dish to serve at a casual gathering, this Italian Pastina Soup is sure to impress.
Ingredients You’ll Need
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pastina pasta
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
The star of the show is undoubtedly the pastina, which adds a delightful texture to the soup. The combination of tender vegetables, including carrots, celery, and onions, creates a flavorful and nutritious base that’s sure to please even the pickiest of eaters.
Expert Tips for the Best Italian Pastina Soup – Real Food with Sarah
- Sautéing the vegetables in a mixture of butter and olive oil creates a rich, depth of flavor that’s essential to the soup’s success.
- A common mistake is to overcook the pastina, which can make it mushy and unappetizing – be sure to cook it until it’s just al dente.
- For an added layer of flavor, try adding a sprinkle of grated Parmesan cheese to the soup just before serving.
- The soup is done when the vegetables are tender and the pastina is cooked through – be sure to check it frequently to avoid overcooking.
- This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months, making it a great option for meal prep.
Variations and Substitutions
To make this soup gluten-free, simply substitute the pastina with a gluten-free alternative. For a protein-packed twist, try adding some cooked chicken or sausage to the soup. For a bold flavor twist, add a sprinkle of red pepper flakes to give the soup a spicy kick.
How to Store and Reheat
This soup can be stored in the fridge for up to 3 days and reheated on the stovetop or in the microwave. To freeze, let the soup cool completely before transferring it to an airtight container or freezer bag. When reheating, be sure to stir frequently to avoid scorching.
Frequently Asked Questions
What type of pasta is best for this soup?
Pastina is a type of small, star-shaped pasta that’s specifically designed for soups. Its small size and delicate texture make it the perfect choice for this recipe. If you can’t find pastina, you can substitute it with another small pasta shape, such as elbow macaroni or ditalini.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply brown the vegetables and cook the pastina, then transfer everything to the slow cooker and cook on low for 2-3 hours. This is a great option for a hands-off, stress-free meal.
How do I store and reheat the soup?
This soup can be stored in the fridge for up to 3 days and reheated on the stovetop or in the microwave. To freeze, let the soup cool completely before transferring it to an airtight container or freezer bag. When reheating, be sure to stir frequently to avoid scorching.
I hope you enjoy this Italian Pastina Soup as much as my family and I do. With its rich, savory flavor and comforting texture, it’s the perfect recipe to add to your rotation. So why not give it a try and see for yourself why it’s become a beloved favorite in our household?
Pastina Soup
🧂 Ingredients
👩🍳 Instructions
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1Melt butter in a large saucepan over medium heat.
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2Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
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3Add the garlic and cook, stirring occasionally, for 1 minute.
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4Add the crushed tomatoes, chicken broth, basil, oregano, salt, and pepper.
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5Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
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6Add the pastina pasta to the saucepan and cook, stirring occasionally, until the pasta is al dente, about 8-10 minutes.
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7Stir in the Parmesan cheese until melted.
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8Season the soup with salt and pepper to taste.
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9Serve the soup hot, garnished with parsley.
