If there’s one recipe that’s been on my list to make forever, it’s this Pastina Soup, and let me tell you — it doesn’t disappoint! One bite in, and I understood why the Italians claim it can cure the common cold, giving it the nickname “Italian Penicillin” and reaching for it anytime a cold goes through the familia! It’s a super simple soup where you boil veggies in broth until they’re soft, then blend them up and return them to the broth to give it an extra creamy, velvety, and thick base for the soup. What makes this soup extra delicious and special is the teeny tiny star-shaped pasta called pastina or stelline (I use a gluten-free one). The texture is perfect and gives the soup the coziest consistency — it kind of reminds me of Spaghettio’s (IYKYK), but obviously way more elevated and delicious. I love that this soup has a hidden dose of veggies that even my kids can’t detect, plus I make it with chicken bone broth for added protein. It’s topped with freshly shaved parmesan and a little butter and parsley, so it’s basically just the ultimate in comfort food that also happens to be really nourishing, and you’ll want to eat it on repeat!
Cozy enough for sick days, easy enough for weeknights, and a total crowd-pleaser for anyone who needs a warm hug in a bowl! Here’s how to make it. And to see the full step-by-step video, check out this reel.
Ingredients
Serves 4.
2 tablespoons extra-virgin olive oil
1 medium onion, peeled and quartered
3 carrots, peeled and roughly chopped
4 ribs celery, roughly chopped
6 garlic cloves, peeled
4 cups chicken bone broth
2 cups water
1 small Parmesan rind
1 1/2 cups gluten-free pastina or stelline (I use Jovial stelline)
1 tablespoon butter
1/3 cup freshly grated Parmesan (plus more for garnish)
Salt + pepper, to taste
Fresh parsley, chopped for garnish
Olive oil, for finishing
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and sauté about 5 minutes until fragrant. Add garlic and sauté another minute or two.
- Add the chicken bone broth, 2 cups water, the Parmesan rind, and a generous pinch of salt. Cook for about 20-25 minutes until the veggies are soft, and once it comes to a boil, reduce to a simmer and continue cooking.
- Use a slotted spoon to transfer the vegetables to a blender. Add 2-3 ladles of the hot broth and blend until completely smooth. Set aside.
- Keep the remaining broth simmering. Add the pastina/stelline and cook 8-10 minutes (or per package instructions), stirring often so it doesn’t stick. (Alternatively, you can cook the pasta in a separate pot – see note below.)
- Once the pasta is cooked, pour the blended vegetable mixture back into the pot and give everything a good stir.
- Add the butter and grated Parmesan and stir until the soup becomes silky, creamy, and fully combined. If you prefer it a little less thick, you can add hot water to your preference. Make sure to adjust salt seasoning if you add more water.
- Serve into bowls. Garnish with extra shaved parmesan, a drizzle of extra virgin olive oil, and some fresh parsley.
- Taste and adjust seasoning with additional salt and pepper.
Note: the pasta absorbs liquid as it sits and will thicken the soup over time. You can cook the pasta separately and just add it to the blended vegetable broth each time you eat or reheat the soup. Or you can just cook it in the broth per the instructions, and if you prefer a thinner consistency, simply add warm water or more broth until it reaches your perfect texture.
This one is just pure comfort and I hope you love it!
