Next time you’re feeling under the weather, try making this delicious Pastina Soup Recipe to help get you back on your feet!
Having lived in Italy for about five years now, I’ve noticed a delightful trend when it comes to caring for someone who’s unwell. People always emphasize a few key things: never turn off the A/C, wrap a cozy scarf around your neck, avoid cold drinks, and most importantly, enjoy a comforting bowl of pastina soup. Whenever I catch a cold, my wonderful Italian partner, Simone, jumps right into action, whipping up a homemade broth that turns into a delicious batch of pastina soup.
There are some heartwarming reasons why Italians and Italian-Americans often prepare a pot of pastina soup for those feeling ill. Pastina, being one of the tiniest pasta shapes, is incredibly gentle on a sensitive stomach. When we’re not feeling our best, our appetites can nosedive, and digestion may be tricky, so a light and easily digestible meal is just what we need. Despite its simplicity, pastina soup is packed with essential nutrients from the veggies and provides easily digestible carbohydrates for energy. Plus, that soothing warm broth is perfect for relieving a sore throat and fighting dehydration.
So, the next time you or a loved one is feeling a bit under the weather, consider making them a heartwarming bowl of this comforting pastina soup. It’s a gesture of care that really means a lot!
What is a sofrito?
For those of you who don’t know, a sofrito is an aromatic flavor base and a fundamental building block in cuisines including Italian, Spanish, Portuguese, French, and Mexican. The word “sofrito” comes from the Spanish word sofreír, meaning “to lightly fry”. This refers to slowly sautéing finely diced or puréed aromatic ingredients in olive oil over a low heat. The slow cooking process allows the natural sugars to caramelize and their flavors to concentrate. While the exact ingredients vary by region and sometimes by household, the common components typically include onions, garlic, celery, carrots, and chili peppers. Sofrito adds a complex, rich, and harmonious flavor to a dish, transforming simple ingredients into something truly delicious.
How do I store leftovers?
Once the soup is fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend either using the microwave or the stovetop until it’s warm throughout.
Serving suggestions
Anytime I make a big batch of pasta, I love to include a variety of veggie side dishes to provide some extra nutrition to the dinner table. I recommend making either a tray of Roasted Broccoli and Cauliflower, Steamed Brussels Sprouts, or a plate of Sautéed Spinach. Anytime I’m cooking dinner for my partner and me, there’s always going to be a salad like this Chopped Salad or this Spring Salad on the table, too.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery ribs diced
- 3 garlic cloves minced
- 6 cups low-sodium chicken broth or vegetable broth
- 1 bay leaf optional
- 1 cup pastina pasta
- 2 teaspoons lemon zest
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
- Grated Parmesan cheese for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables soften, about 5 minutes.
- Pour in the broth and add the bay leaf. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes until the vegetables are tender. Remove the bay leaf.
- Stir in the pastina pasta and continue to cook for 5-6 minutes, stirring occasionally to keep the pasta from sticking. Mix in lemon zest. Season the soup with salt and black pepper as needed.
- Divide the soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese if desired. Serve warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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