Can I use different pasta shapes?

Absolutely! While pastina creates that classic comfort food texture, small ditalini, orzo, or even broken spaghetti work beautifully. Just adjust cooking times accordingly.

What if I don't have a high-speed blender?

An immersion blender works perfectly for this recipe. You can blend right in the pot, though the texture might be slightly less smooth than with a high-speed blender.

Can I make this oil-free?

Yes! You can sauté the vegetables in a few tablespoons of the cooking water or vegetable broth instead of olive oil. The flavor will be slightly different but still delicious.

How do I know when the vegetables are ready?

The carrots should be easily pierced with a fork, and the onions should be completely soft and translucent. If they're still firm, give them a few more minutes.

Ultimate Comfort Bowl Pastina Soup

Name: Ultimate Comfort Bowl Pastina Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 tablespoons extra virgin olive oil; 1 large sweet onion, peeled and roughly chopped; 2 teaspoons fine salt; 1/4 teaspoon ground black pepper; 1 small head garlic, cloves peeled (11 cloves); 2 large carrots, peeled and roughly chopped; 3 large sticks celery, roughly chopped; 8 cups filtered water; optional: 1/4 inch fresh ginger root, peeled; optional: 1/4 teaspoon ground turmeric; optional: 1/2 teaspoon dried thyme; 1 cup dry pastina, mini star pasta (gluten-free if desired – I use Jovial Stelline brown rice star pasta); garnish with finely diced parsley leaves

Description

A cozy, comforting Italian-style pastina soup — also known as ‘Italian penicillin’ — perfect for sick days and gentle nourishment.

Ingredients

Scale

3 tablespoons extra virgin olive oil
1 large sweet onion, peeled and roughly chopped
2 teaspoons fine salt
1/4 teaspoon ground black pepper
1 small head garlic, cloves peeled (11 cloves)
2 large carrots, peeled and roughly chopped
3 large sticks celery, roughly chopped
8 cups filtered water
optional: 1/4 inch fresh ginger root, peeled
optional: 1/4 teaspoon ground turmeric
optional: 1/2 teaspoon dried thyme
1 cup dry pastina, mini star pasta (gluten-free if desired – I use Jovial Stelline brown rice star pasta)
garnish with finely diced parsley leaves

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Instructions

Heat the olive oil in a 5-quart dutch oven or large pot over medium heat and add the onion, salt and pepper. Sauté for 5 minutes and then add the garlic. Sauté on low heat for 10 minutes. Then add the carrots and celery and sauté for another 5 minutes.
Add water and bring to a boil. Add the ginger (whole), turmeric and thyme if using. Allow the vegetables to simmer covered until the carrots are fork tender (about 10 minutes).
In a separate pot, bring water to a boil with a pinch of salt and cook the pastina according to package instructions. Drain the water and set the cooked pastina aside.
Transfer all solids from the dutch oven to a high-speed blender using a spider strainer (or slotted spoon) along with 3 cups of the broth. Blend until perfectly smooth. Pour the blended vegetables back into the dutch oven with the rest of the broth and stir well to incorporate.
Add 1/4 cup of the cooked pastina to a bowl and pour the broth overtop. Garnish with fresh parsley and/or vegan parmesan cheese if desired. Enjoy while hot.

Notes

Optional additions like turmeric, thyme, and ginger add soothing warmth — perfect for recovery days.

Nutrition

Serving Size: 1 bowl
Calories: 208
Sugar: 6.6g
Sodium: 1254.6mg
Fat: 11.5g
Carbohydrates: 27.1g
Fiber: 3.4g
Protein: 3.3g