Description
This Nourishing Healing Pastina Soup is a comforting and easy-to-make bowl of warmth, perfect for chilly days or when you need a gentle, soothing meal. Featuring tender pastina pasta simmered in a flavorful broth with sautéed vegetables, this soup offers simplicity with wholesome nourishment, ideal for any time of year.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter or olive oil
- ½ yellow onion, finely chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 5 cups low-sodium chicken or veggie broth
- ¾ cup pastina pasta
- Salt and pepper, to taste
Optional Toppings
- Chopped parsley
- Grated parmesan cheese
Instructions
- Heat the fat: In a large pot over medium heat, melt the butter or warm the olive oil to prepare for sautéing.
- Sauté the vegetables: Add the finely chopped onion, diced carrot, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add broth and bring to boil: Pour in the low-sodium chicken or vegetable broth and increase the heat to bring the mixture to a rolling boil.
- Cook the pasta: Stir in the pastina pasta, then reduce the heat to a simmer. Let it cook gently for 8 to 10 minutes, or until the pasta is tender but not mushy.
- Season the soup: Taste and season with salt and freshly ground pepper according to your preference.
- Serve with toppings: Ladle the warm soup into bowls and garnish with fresh chopped parsley and a sprinkle of grated parmesan cheese if desired, enhancing flavor and presentation.
Notes
- Use low-sodium broth to control salt levels and keep the soup light and healthy.
- Pastina cooks quickly; avoid overcooking to maintain texture.
- You can substitute butter with olive oil for a dairy-free option.
- For a vegan variation, use vegetable broth and skip the parmesan topping or use a plant-based cheese.
- The soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid over-softening the pasta.
