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To make a great Italian pastina soup, gather these key ingredients: - 1 cup pastina (tiny pasta) - 6 cups chicken or vegetable broth - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1 celery stalk, diced - 1 cup baby spinach, roughly chopped - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (plus extra for serving) These ingredients work together to create a warm and tasty meal. The pastina adds a fun texture, while the broth provides depth. To boost the flavor, consider adding these optional ingredients: - Fresh herbs like thyme or rosemary for aroma - A splash of lemon juice for brightness - A bay leaf for an earthy note These options let you customize the soup to your taste. They can make a simple soup feel special. When serving your Italian pastina soup, consider these garnishes: - Fresh basil or parsley for color and freshness - Extra grated Parmesan for a cheesy kick - Croutons for added crunch Garnishes not only enhance the look but also add fun flavors. They make each bowl feel like a treat. First, gather your fresh vegetables. You need onion, garlic, carrots, and celery. Take a medium onion and chop it finely. Then, mince two cloves of garlic. Dice two medium carrots and one celery stalk into small pieces. This mix gives a great base for your soup. Next, in a large pot, heat two tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté it for about three to four minutes until it turns translucent. Then, add the minced garlic, diced carrots, and celery. Cook these for five more minutes, stirring often. You want them to soften but not brown. This step builds a lovely flavor for your soup. After the vegetables soften, pour in six cups of chicken or vegetable broth. Bring the mixture to a boil. The broth adds depth to your soup. Once it boils, add one cup of pastina. Stir it well, then lower the heat to a simmer. Cook the pastina for about eight to ten minutes, or until it’s tender. Stir in one cup of roughly chopped baby spinach next. Add one teaspoon of dried oregano and half a teaspoon of red pepper flakes if you like some heat. Season with salt and pepper to taste. Let the soup simmer for another two to three minutes. You want the spinach to wilt nicely. Once the cooking is done, remove the pot from heat. Stir in a quarter cup of grated Parmesan cheese until it melts. This cheese adds creaminess and flavor. Taste the soup and adjust the seasoning if needed. Now, it’s time to serve. Ladle the warm soup into bowls. Garnish with fresh basil or parsley. Don’t forget to add extra Parmesan on top for that special touch. Enjoy your comforting Italian pastina soup! To cook pastina just right, start with lots of water. Use a big pot and bring it to a boil. Add salt to the water for flavor. Once boiling, add the pastina. Stir it gently. Cook for about 8 to 10 minutes. Taste it to check if it’s tender. Drain the pastina, but save a bit of the water to add back later. You can change the soup's taste by adding more veggies. Try zucchini or peas for a fresh twist. For a richer flavor, add a splash of lemon juice. If you love spice, toss in more red pepper flakes. You can also switch the broth. Use beef broth for a hearty taste. Or try a broth made from mushrooms for a unique flavor. If you want to serve more people, it’s easy to scale up. Simply double or triple the ingredients. For every cup of pastina, add about 6 cups of broth. Keep the same amount of veggies. Just make sure to use a larger pot. This way, everyone can enjoy a warm bowl of soup together. {{image_2}} To make a vegetarian version of pastina soup, skip the chicken broth. Use vegetable broth instead. This change keeps the soup rich and tasty. You can also add more veggies. Try zucchini, bell peppers, or peas. Each adds color and flavor. For a heartier feel, toss in some beans. Cannellini beans or chickpeas work great. For a protein boost, consider adding chicken or beans. If you want chicken, cook it first. Dice it into small pieces and add it to the pot with the broth. This gives the soup a nice, savory depth. For a meat-free option, beans are excellent. They fill you up and add protein without meat. Just rinse and drain canned beans before adding them to the soup. If you like some heat, add spices to your pastina soup. Red pepper flakes bring a nice kick. Just a half teaspoon can spice things up. For more flavor, consider Italian seasoning or a bit of smoked paprika. These spices create a warm, inviting taste. Adjust the amount based on your spice level. You can always start small and add more as you taste. Storing your Italian pastina soup is easy. First, let the soup cool down to room temperature. Then, pour it into an airtight container. Make sure to leave some space at the top. This space helps with expansion if you freeze it later. You can keep the soup in the fridge for up to three days. Just remember to label the container with the date. When you’re ready to enjoy your leftover soup, reheating it is simple. Pour the soup into a pot. Heat it on medium until it’s warm. Stir occasionally to prevent sticking. If the soup is too thick, add a splash of broth or water. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until it’s hot. Freezing your soup is a great way to save it for later. Pour the cooled soup into freezer-safe bags or containers. Make sure to remove as much air as possible. This keeps the soup fresh. You can freeze it for up to three months. When you’re ready to eat, thaw the soup overnight in the fridge. Then, reheat it as mentioned above. Enjoy your comforting meal any time! Pastina is a tiny type of pasta. It is small and shaped like little stars or grains. This pasta cooks quickly and absorbs flavors well. Kids and adults love it for its fun shape. Pastina is often used in soups, making meals feel warm and cozy. Its small size lets it blend perfectly with broth and veggies. This is why it shines in Italian Pastina Soup. Yes, you can make Italian Pastina Soup ahead of time. This soup tastes even better the next day. To do this, cook the soup but don’t add the pastina yet. Store it in the fridge for up to three days. When you are ready to eat, heat the broth and add the pastina. This keeps the pasta from getting mushy. It’s a great way to have a quick meal ready! To make a gluten-free Italian Pastina Soup, choose a gluten-free pasta. Many stores offer gluten-free pastina or similar tiny pasta shapes. You can also use rice or quinoa as a substitute. Just make sure to adjust the cooking time. Read the package instructions for the best results. This way, everyone can enjoy this comforting soup! Italian Pastina Soup is simple and comforting. We covered key ingredients, variations, and tips for cooking. You can adjust flavors, add proteins, or keep it vegetarian. Remember to store and reheat it properly for the best taste. Making this soup is fun and rewarding. Enjoy creating your version any day of the week. Treat yourself to this classic dish, and embrace its warm, savory flavors. Your kitchen will feel like Italy with each bowl!

Italian Pastina Soup

Warm up with this comforting Italian Pastina Soup that's perfect for chilly days! Made with tiny pasta, fresh vegetables, and a sprinkle of Parmesan, this easy recipe combines simple ingredients for a burst of flavor in every bowl. Discover how to make this soul-soothing dish in just 25 minutes. Click to explore the full recipe and enjoy a delicious homemade meal that brings warmth to your table!
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Ingredients
  

1 cup pastina (tiny pasta)

6 cups chicken or vegetable broth

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

1 celery stalk, diced

1 cup baby spinach, roughly chopped

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1/4 cup grated Parmesan cheese (plus extra for serving)

Fresh basil or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

    Add the minced garlic, diced carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.

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

        Once boiling, add the pastina. Stir and reduce the heat to a simmer. Cook for about 8-10 minutes or until the pasta is tender.

          Stir in the chopped spinach, dried oregano, red pepper flakes, salt, and pepper. Let it simmer for another 2-3 minutes until the spinach wilts.

            Remove the pot from heat and stir in the grated Parmesan cheese until melted and well incorporated.

              Adjust the seasoning if necessary, then serve warm in bowls garnished with fresh basil or parsley and extra Parmesan on top.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings