Easy Vegetable Broth Pastina Soup

Easy Vegetable Broth Pastina Soup. Homemade vegetable or chicken broth with pastina is the ultimate Italian comfort food. This recipe is so nostalgic and something that you can find every Italian making in their own special way. It is so incredibly healthy, nutrient dense, and good for the soul. If you don’t know what “pastina” is, it’s a any tiny pasta shape that you can find in your grocery store. It can be in the shape of a star, little shells, ditalini, or anything else that’s small. This recipe is perfect for any picky eater as I have made sure to hide all the veggies by blending them into the broth. Traditionally we like to dust freshly grated Parmigiano Reggiano on top, but if you are dairy-free you can absolutely adjust. This broth can be made into a beef broth by adding beef, chicken broth by adding chicken, or simply enjoying like this. I like to alternate between beef, chicken, and veggie depending on my mood. With the busy school year this recipe is perfect in a thermos, and I know the kids won’t be able to get enough. This is one Italian tradition and a tradition in my family that you need to try. Let me know in the comments how you like to make your pastina with “brodo” (which means broth in Italian) at home.

Easy vegetable broth pastina soup by the modern nonna easy vegetable broth pastina soup

Prep Time 5 mins
Cook Time 45 mins
Servings 4

Ingredients
  

  • 2.5 litres of water you can also use organic unsalted veggie broth or use ½ water and ½ broth
  • one whole peeled onion
  • 2 celery stalks I cut mine in half
  • 3 carrots peeled
  • 4 peeled whole garlic cloves
  • salt to taste start with ½ a tablespoon and taste and adjust
  • boiled pastina of choice I boil mine separately in boiling salted water
  • fresh parmigiano for dusting

Instructions
 

  • Fill a big pot with water or ½ water and ½ organic unsalted vegetable broth. Add in all the whole peeled and washed vegetables and let it come to a boil. Feel free to add any other veggies like zucchini as you won't taste it once it's blended. Add salt and make sure to add more as you taste and adjust at the end.
  • Once the broth is boiling, be sure to reduce the heat to medium-low and semi cover it with a lid. Let it go for 45 minutes or until the veggies are all super soft and it has reduced.
  • You can now take out the whole veggies with a slotted spoon and throw them in the blender with two ladles of the clear broth. Blend until everything is nice and smooth, add it back into the pot and stir.
  • In the meantime, boil any pastina of choice in a small pot of salted water separately. Once the pastina is cooked, you can add it to the bottom of a bowl, pour in the broth on top and dust with some parm. Enjoy.

Notes

Can I make this with chicken or beef: Absolutely you can. Simply add chicken or beef into the broth and let it boil until tender and fully cooked. Chicken will take 45 minutes, but beef will take longer. I would cook the broth with the beef on low heat for about 1.5-2 hours. You can also use beef bones for flavour.
Can I freeze this broth: Yes. Simply let it cool completely and transfer into a freezer safe container in the freezer. Broth can be also frozen into an ice cube tray as well.
How can I send this to my kids for school: I would add boiling hot water into a thermos and close it so that it pre-heats. In the meantime, I would warm up my broth on the stove and boil the pastina separately. This should only take you 10 minutes maximum. Dump out the hot water out of the thermos and add it the pastina with the broth. Leave some room at the top so that it doesn’t create a vacuum seal for them as the thermos will be harder to open. Be sure to dust the soup with fresh parm as well if they like it.
Can I cook the pastina in the broth directly: Yes, you can if you eat it right away because the pastina will absorb all that liquid and make everything super starchy. I like to always make my pastina separately if I will be enjoying it for a few days. You can also use orzo or any small shaped pasta of choice. 
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