Comforting Italian Pastina

Like all versions of ‘the soup for when you’re sick’, this Pastina is pure comfort, a hug in a bowl.

I love that this soup has the nickname, ‘Italian Penicillin’.  Just like chicken noodle soup with matzo balls is ‘Jewish Penicillin’.  It is the soup that mums make to comfort their sick kids.  And when those kids grow up, these soups still make us feel as cozy, loved, and like we’re eight years old again.  And since I am writing this as I am getting over a head cold, I can write this with complete confidence and personal experience.

This Broth Couldn’t Be Easier

When you feel that cold coming on, or your kids or hubby are all congested, and wanting to feel all the love, this soup can come together in moments.

Very simple ingredients: onion, carrot, celery, garlic.  Stock or broth, yes, you can use homemade or purchased.  I always have Turkey or my New You Bone Broth on hand.  Making up a batch probably happens twice a month, almost all year round.

You will combine the prepped vegetables (peeled and cut up into chunks) with stock and water.  Bring it to a boil and then reduce to a simmer, till veggies are tender (anywhere from 35-45 minutes)

Once the vegetables are tender, you will blend.  If you cut them in smaller chunks, you can probably use an immersion blender right in the pot.  But if you don’t have a hand held blender, no worries.  Transfer the vegetables and some of the liquid into a stand blender.  To this I always add a spoonful of my Faux Chicken Bouillon Powder, for extra oomph.  Blend till completely smooth, and then pour this back into the pot with the remaining liquid.  Taste and season with salt and pepper.  There, the broth is ready.

Prepping the Pasta

If you’ve been following me for a while now, you know that I will always cook my pasta separately from my soup. This will ensure that the pasta will never absorb too much of the liquid, causing the soup to thicken.  So, cook your favourite mini pasta for this Pastina in a separate pot.  You can use the classic pastina pasta (tiny little pasta balls) but if you can’t find any, then stellini (mini stars) orzo, even broken up spaghetti noodles, or actual rice will work for this soup.  Just cook between 2-3 ounces (the more pasta, the thicker and cozier the final soup) per person in a pot of well-salted water.  Drain and spoon some into each bowl.

Assemble the Pastina Bowl

So you now have your cooked pasta in a bowl.  Ladle some of the broth over the pasta till you are happy.  Feel free to start with less prepared broth, if you want a thicker ‘stoup’.  Over this you will grate your favourite cheese.  Parmesan is the classic choice.  Grana Padano or Pecorino will also work.  Don’t be skimpy.  The goal is almost a runny mac and cheese effect!  Feel free to garnish with a little chopped parsley if you want some green.

Final Thoughts

There are so many great things about this easy, budget friendly, delicious soup.  You can make the broth and freeze it.  You can make a half, full, or double batch.  Storing unused broth in the fridge for more soup during the week.  The pasta can be stored in a separate container.  Making extra pasta right at the beginning, means that on day two, you will only need to reheat the broth.  If you know that you will be eating it all up at this point, you can add the pasta right into the broth just before it has finished heating up.

Do you have leftover shredded rotisserie chicken?  Add it in and let it warm up in the broth before assembling. If you cut your vegetables into smaller chunks, add extra at the beginning, and leave some of the tender vegetables whole while you purée the rest, giving you a chunkier ‘stoup’.

I always add lemon at the end, for brightness.  Tip: hold back some of the minced garlic and only add it once you are returning the puréed vegetables back into the broth.  Not cooking all the garlic will ensure that some of the medicinal properties of the garlic are retained, making the soup even healthier.

This soup has all the cozy vibes that my Tortellini in Turkey Brodo has.  And for other comforting soups for cold or sick days, check out my Chicken Soup From Scratch, Uber Lemony Chicken and Orzo Soup, Mum’s Cabbage Roll Soup, Low Country Chicken Bog, Creamy Sausage Tortellini Soup with Kale, Creamy Turkey Pot Pie Orzo

If you make this cozy and comforting Pastina, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

5 from 2 votes

Print

Pastina

The ultimate cozy hug in a bowl soup for when you are under the weather. The work is minimal, the finished soup abounds in comfort.

Course Soup

Cuisine Italian

Keyword comfort food, Pastina, soup

Prep Time 20 minutes

Cook Time 44 minutes

Servings 5

Ingredients

• 4 cups stock, homemade or store bought
• 5-6 cups water, depending on how many you're feeding.
• 1 large yellow onion, peeled and quartered
• 3 medium to large carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 4 cloves garlic, smashed and peeled
• 1 tbsp Faux Chicken Bouillon Powder, optional but adds so much
• Salt and pepper
• Small pasta, aim at 2-3 oz dry per person, cooked and drained
• Grated Parm or Grana Padano, at least 2-3 tbsp per person

Instructions

1. Combine the stock, water, onion, carrot, celery and garlic in a pot. Bring to a boil then drop to a simmer. Cook for 40 minutes, with the lid partially uncovered.
2. Scoop out the veggies and about two cups of the liquid into a blender. Add the Faux Chicken Bouillon Powder. Whiz till smooth. Return it to the pot. Taste and season with salt and pepper.
3. Spoon some of the cooked pasta into your bowl, and then pour the soup over. Add a good amount of grated cheese and stir to combine.
4. I add fresh squeezed lemon.
5. Feel free to add chopped parsley, shredded Chicken etc.
6. See blog post for more details and suggestions.

Recipe Notes

I always have turkey Bone Broth in the fridge.
Use the six cups if you are wanting to feed six, or want plenty for leftovers.
Cooking the soup and pasta separately means that you can store any leftovers separately in the fridge. This way the pasta won't absorb the liquid and turn mushy.
The finished broth can also be frozen, so make extra right away, then when you aren't feeling good, it only means thawing and making the pasta.

Here is the link to my Faux Chicken Bouillon Powder