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- 1 cup pastina (small pasta, like little stars or dots) - 4 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 1 zucchini, diced - 1 cup fresh spinach, roughly chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - 2 tablespoons olive oil - Salt and pepper to taste - Grated Parmesan cheese (for serving) - Fresh parsley, chopped (for garnish) If you can’t find pastina, you can use small shells or orzo. Both work well in soup. For the broth, feel free to use chicken broth if you prefer. You can also swap out vegetables based on what you have. Peas, green beans, or bell peppers can add nice flavors. If you want a creamier soup, add a splash of heavy cream or milk towards the end. Fresh ingredients make a big difference in flavor. Fresh spinach adds a bright touch. Diced carrots and zucchini bring great texture and a slight sweetness. Always choose the best quality possible. Fresh herbs like parsley enhance the soup's taste. Using good-quality olive oil adds richness. When you use fresh ingredients, your soup will taste even better! Start by gathering all your vegetables. You will need one medium onion, two cloves of garlic, two medium carrots, and one zucchini. Dice the onion and carrots into small pieces. Mince the garlic. Cut the zucchini into small cubes. This will help them cook evenly. Also, chop one cup of fresh spinach. Set all the veggies aside for later. In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion and minced garlic. Sauté them for about three to four minutes. You want the onion to turn translucent. Next, add the diced carrots and zucchini. Stir these for five minutes. They should start to soften a bit. Now, pour in four cups of vegetable broth. Bring this mixture to a boil. Once the broth boils, stir in one cup of pastina, one teaspoon of dried oregano, and one teaspoon of dried basil. Reduce the heat to a simmer. Cook for about eight to ten minutes. Check the pastina for tenderness. After that, add the fresh spinach. Let it wilt for one to two minutes. Finally, season with salt and pepper to taste. Serve the soup hot, topped with grated Parmesan cheese and fresh parsley. Enjoy the warmth of this cozy soup! To make this soup shine, use fresh vegetables. Fresh veggies add bright flavors. Sauté your onions and garlic well. This step builds a strong base. Keep an eye on the heat. You don’t want to burn them. When the onion turns clear, you are ready to add the carrots and zucchini. Let them soften before adding broth. This extra time makes your soup rich and tasty. The pastina cooks quickly. It usually takes about 8-10 minutes. Check it for tenderness as you cook. Too long can make it mushy. You want it just right. If you cook it too long, it loses its shape. So, stir and taste it a few minutes before the time is up. Serve your soup hot. A sprinkle of Parmesan cheese adds great flavor. Fresh parsley makes it look pretty. You can also pair this soup with crusty bread. It’s perfect for dipping! Want to make it heartier? Add cooked chicken or beans for protein. Enjoy every comforting spoonful! {{image_2}} You can add protein to your Italian pastina soup for more flavor. Some tasty choices include: - Chicken: Shredded, cooked chicken adds heartiness. - Tofu: Firm tofu works well for a plant-based option. - Beans: Canned white beans bring extra texture and protein. Simply add your choice of protein after the vegetables soften. Stir it in before adding the pastina. This way, the protein warms up and blends with the soup. This soup is easy to make vegan or vegetarian. To do this: - Use vegetable broth instead of chicken broth. - Skip the cheese or use a vegan alternative. You can also add more veggies for flavor and nutrition. Try using mushrooms or bell peppers. They add depth and richness to the soup. You can change the vegetables based on the season. Here are some great swaps: - Winter: Use root veggies like parsnips or turnips. - Spring: Try asparagus or peas for a fresh touch. - Summer: Use corn or bell peppers for sweetness. - Fall: Add squash or pumpkin for warmth. These swaps keep the soup exciting and help you use fresh, local produce. Adjust the cooking time if needed, especially for harder veggies. Enjoy experimenting! Store your leftover soup in an airtight container. Let the soup cool first. This helps keep it fresh. It’s best to eat the soup within three days. If you want it to last longer, try freezing it. To freeze your pastina soup, first cool it completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label each bag with the date. You can freeze it for up to three months. When you’re ready to eat it, just take it out and thaw. When reheating, do it slowly on the stove. Add a bit of water or broth if needed. This keeps the soup from getting too thick. Heat it until it’s warm all the way through. You can also use the microwave if you’re in a hurry. Just remember to stir it halfway through cooking. Pastina is a tiny type of pasta. It comes in shapes like stars or dots. This pasta cooks quickly and adds a cozy feel to soups. It is often a favorite for kids and adults alike. The soft texture makes it perfect for comforting meals. Yes, you can use other small pasta shapes. Options like orzo or ditalini work well too. Just keep an eye on cooking times. Larger pasta types will need longer to cook. Adjust the broth amount if you use a bigger pasta. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. The pastina may soak up some broth over time. If that happens, add a splash of water when reheating. This recipe is not gluten-free because it uses pastina made from wheat. If you need a gluten-free option, look for gluten-free pasta. Many brands offer small shapes that work well in this soup. Always check the label to be sure. This blog post covered key steps to make a delicious soup with pastina. We discussed the essential ingredients and how fresh ones improve flavor. I detailed easy preparation methods, cooking tips, and variations to suit your taste. Remember, small changes like adding protein or swapping veggies can add excitement. Store your leftovers well for later enjoyment. With these insights, you can create a tasty soup that brings comfort to any meal. Enjoy exploring different flavors and make this recipe your own!

Italian Pastina Soup

Warm up with a bowl of Cozy Italian Pastina Soup that’s perfect for any day! This comforting recipe features small pasta, fresh vegetables, and aromatic herbs for a deliciously hearty meal. Ready in just 30 minutes, it’s an easy way to enjoy a taste of Italy at home. Discover the full recipe and elevate your cooking tonight. Click through now to explore how to make this delightful soup!
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Ingredients
  

1 cup pastina (small pasta, like little stars or dots)

4 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 zucchini, diced

1 cup fresh spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons olive oil

Salt and pepper to taste

Grated Parmesan cheese (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

    Add the diced carrots and zucchini to the pot, stirring occasionally for about 5 minutes, until they begin to soften.

      Pour in the vegetable broth and bring the mixture to a boil.

        Stir in the pastina, dried oregano, and dried basil. Reduce heat to a simmer and cook for about 8-10 minutes, or until the pastina is tender.

          Once the pastina is cooked, add in the fresh spinach and allow it to wilt, about 1-2 minutes.

            Season the soup with salt and pepper to taste and stir well.

              Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4