Pastina Soup

I’ve included some videos I found relevant and helpful. 😍

Pastina soup is a warm hug in a bowl. This Italian comfort food is easy to make and perfect for chilly days. You can whip up this yummy soup in just 45 minutes with simple ingredients like tiny pasta, veggies, and broth.

The star of the show is pastina, which are cute little star-shaped noodles. They soak up the tasty broth and make the soup extra filling. You can add chopped carrots, celery, and onion for some veggie goodness. A sprinkle of Parmesan cheese on top makes it even better!

Exact Ingredients List

Here’s what you’ll need to make this tasty pastina soup:

• 1 cup pastina (tiny star-shaped pasta or other small shapes)
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups low-sodium chicken or vegetable broth
• 1 Parmesan rind (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped
• Grated Parmesan cheese
• Extra virgin olive oil

This recipe makes 4 servings. It takes about 15 minutes to prep and 30 minutes to cook. Each serving has around 150 calories.

The pastina is the star of the show! These tiny pasta shapes soak up all the yummy flavors. You can use any small pasta you like.

Don’t forget the Parmesan rind if you have one. It adds extra flavor to your soup. If you don’t have it, no worries – your soup will still taste great!

Remember to adjust the salt and pepper to your liking. Everyone’s taste is different, so make it perfect for you!

Instructions

Start by getting a big pot ready. Put the broth, chopped onion, carrots, celery, and garlic in it. If you have a Parmesan rind, toss that in too. It adds great flavor!

Turn the heat to medium and warm everything up. Add a pinch of salt and pepper. You can always add more later.

Now, bring it to a boil. Once it’s bubbling, turn the heat down low. Put a lid on and let it simmer for about 20 minutes. The veggies should get nice and soft.

Take out the Parmesan rind if you used one. Put some of the cooked veggies and a bit of broth in a blender. Blend until it’s smooth. Pour this back into the pot and stir it up.

Give your soup a taste. Add more salt and pepper if you think it needs it.

Bring the soup back to a gentle boil. Add your pastina and cook for 5-6 minutes. Keep stirring so it doesn’t stick to the bottom.

When the pasta is cooked, you’re ready to eat! Ladle the hot soup into bowls. Top each one with some chopped parsley, grated Parmesan, and a drizzle of olive oil. Enjoy your yummy soup!

Possible Substitutes List

Can’t find pastina? No worries! You can use other small pasta shapes like orzo, acini di pepe, or ditalini. They cook up just as quickly.

Don’t have chicken broth? Try vegetable broth for a veggie version. You can also use bouillon cubes mixed with water in a pinch.

No fresh veggies? Frozen mixed vegetables work great too. Just toss them in near the end of cooking.

Here are some more swaps to try:

• Onion: Shallots or leeks
• Carrots: Parsnips or sweet potatoes
• Celery: Fennel or celeriac
• Parsley: Basil or cilantro

No Parmesan rind? Skip it or add a splash of soy sauce for umami flavor.

For a dairy-free version, skip the cheese and drizzle with lemon juice instead. The acid brightens up the soup.

You can also add protein like shredded rotisserie chicken or white beans to make it heartier. The options are endless!

How To Make It Diabetes-Friendly

To make this pastina soup more diabetes-friendly, you can try a few simple swaps. Use whole grain pastina instead of regular pasta. This adds fiber and slows down digestion.

Cut the pasta amount in half and add extra veggies. Try zucchini, spinach, or kale. More veggies mean more nutrients and fewer carbs.

Skip the Parmesan rind to lower the fat content. Instead, add a squeeze of lemon juice for flavor. Use less olive oil in each serving.

Try these diabetes-friendly toppings:

• Chopped nuts for healthy fats
• Greek yogurt for protein
• Fresh herbs like basil or oregano

Measure your portions carefully. Stick to about 1 cup of soup per serving. This helps control carb intake.

Pair your soup with a side salad full of leafy greens. The extra fiber will help balance blood sugar. Drink water or unsweetened tea with your meal.

Remember to check your blood sugar before and after eating. This helps you see how the soup affects your levels.

Tips, Tricks & Storing

Stir your soup often while cooking to keep the pastina from sticking to the bottom of the pot. You’ll want to check it every minute or two.

For extra flavor, try adding a squeeze of lemon juice or a sprinkle of red pepper flakes to your bowl. These little touches can really wake up the taste buds!

If you like a thicker soup, let it sit for a few minutes after cooking. The pastina will absorb more liquid as it cools.

Got leftovers? Store your soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to thin it out if needed.

Freeze portions in freezer-safe bags for quick meals later. Just thaw overnight in the fridge and warm up on the stove.

For meal prep, cook the pastina separately and add it to each portion when you’re ready to eat. This keeps the pasta from getting mushy.

Try swapping in different small pasta shapes like orzo or acini di pepe for a fun change. Kids especially love the tiny star-shaped pastina!