This Vegan Italian Pastina Soup is also known as Italian Penicillin and is a soothing and healing winter soup for when you feel sick or down. Nonna knows best!
This Vegan Italian Pastina Soup recipe has been going viral, and for a good reason! It is a warm and comforting bowl that’s perfect for chilly days or when you need a nourishing pick-me-up. Enjoy the delicate pasta in a flavorful broth that brings together the essence of aromatic vegetables.
What is Pastina?
Pastina refers to a category of small pasta shapes that are commonly used in Italian cuisine. The word “pastina” translates to “small pasta” in Italian. These tiny pasta shapes are often used in soups, broths, and simple dishes. The small size of pastina makes it a versatile ingredient, suitable for various recipes, especially those that require delicate and quick-cooking pasta.
Common examples of pastina shapes include tiny stars, alphabets, mini shells, orzo, and small tubes. Pastina is appreciated for its ability to add substance to soups while maintaining a small and easy-to-eat form. It’s a popular choice for comforting broths and is often featured in Italian dishes that are associated with warmth and nourishment, particularly for children or those looking for a lighter pasta option.
Why is Pastina called Italian Penicillin?
The term “Italian penicillin” is often used colloquially to refer to chicken soup with pastina in Italian culture. This nickname suggests that similar to the widely recognized healing properties associated with chicken soup in many cultures, pastina soup holds a special place in Italian households as a remedy for various ailments, especially during cold or flu seasons.
While the term is not meant to suggest an actual medical substitute for penicillin, it reflects the perception that a bowl of warm and nourishing pastina soup can have a soothing and comforting effect, providing a sense of relief during times of illness. A bowl of pastina soup is not just a meal but a source of comfort and care, especially when someone is feeling unwell.
But make it vegan.
While the original Pastina soup is made with chicken broth or even added chicken meat, you can totally make this soup plant-based / vegan and cruelty-free. Just replace the chicken broth with vegetable broth and choose a pastina brand that does not contain eggs in its recipe.
Why make this Vegan Italian Pastina Soup Recipe?
Making a pastina soup can be a delightful and comforting choice as pastina soup is incredibly easy to make. The small size of pastina means it cooks quickly, making it a convenient option for a speedy and satisfying meal. This is the ultimate Italian comfort food and a healing soup for when you are feeling sick or low.
It’s also the perfect kid-friendly soup, as the vegetables are all blended and hidden in the soup, and the small pasta shape intrigues the kids’ attention.
Pastina soup is light and easily digestible, making it a suitable option for those looking for a gentle meal or when someone is feeling under the weather.
Vegan Italian Pastina Soup Ingredients
Alright, let’s break down why we’ve got this lineup of ingredients for our amazing pastina soup. Get ready for a flavor-packed journey!
Vegetable stock: This is our liquid gold, the base of our soup. Vegetable stock brings a savory depth that makes our pastina soup rich and comforting. It’s like the foundation of a good story; it sets the stage for all the flavors to come. Though originally chicken stock is used, you can easily swap it with a vegetable one to make this soup vegan. We like to use homemade when it’s available, but otherwise, we just get a cube of stock and dissolve it in simmering water.
Onion: The onion adds a sweet and aromatic kick to our broth. It’s the storyteller, weaving its tales into the simmering pot and creating a flavorful base. Think of it as the heart of our soup, adding warmth and character.
Celery brings a subtle earthiness and a fresh, crisp note to the mix. It’s like the supporting character that adds depth to the overall narrative. Plus, it’s got that satisfying crunch – a little texture dance in our soup. But don’t worry if you are not a fan of its texture – the vegetables will all be blended smooth once cooked.
Carrots bring sweetness and a vibrant color to the party. They’re like the burst of sunshine in our bowl, adding a touch of sweetness that plays well with the savory elements. And, hey, they’re good for your eyes too!
Garlic: the hero of many culinary tales. It adds a bold, robust flavor, like the plot twist that keeps you coming back for more. It’s our secret weapon against blandness.
Bay leaf: The bay leaf is like the background music, subtle but essential. It infuses a gentle herbal note into our soup, enhancing the overall experience. Just remember to fish it out before serving – we want flavor, not crunch!
Turmeric is our spice superhero. It brings a warm, golden hue and a hint of earthiness. It’s like the unexpected twist in our recipe, elevating both the flavor and the visual appeal.
Thyme is our herbal companion, adding a touch of earthy freshness. It’s the supporting character that complements the other flavors, tying everything together. A little thyme goes a long way!
Salt and pepper: always taste the soup and adjust the seasoning with salt and pepper to taste. Soup a little bland? Add a pinch of salt to elevate the flavor. Salt and pepper are our seasoning sidekicks. They’re like the editors, ensuring the perfect balance of flavors.
Pastina (small pasta) is the star of the show! Our tiny pasta brings heartiness and nostalgia. It’s the main character, soaking up all the flavorful goodness and making every spoonful a comforting delight. It’s the cozy blanket in our soup story.
To top it you could add a little bit of chopped parsley, some grated parmesan cheese or a drizzle of olive oil, but this is optional!
So there you have it – each ingredient plays a unique role in our pastina soup narrative. Together, they create a symphony of flavors that’ll make your taste buds do a happy dance. Get ready to enjoy a bowlful of warmth and goodness! 🍲✨
How to make Vegan Italian Pastina Soup
Alright, time to get our cooking groove on! Here’s the extended play-by-play for crafting this flavorful pastina soup:
Get the Broth going:
Grab your soup pot and bring that vegetable stock to a simmer over medium heat. We’re talking about a gentle bubbling situation – nothing too wild.
We like to use homemade when it’s available, but otherwise, we just get a cube of stock and dissolve it in simmering water.
Toss in the vegetables:
Drop in the halved onion, celery rib, peeled carrots, garlic cloves, bay leaf, turmeric, and thyme. It’s like assembling the dream team of flavors. Let them mingle and dance as they simmer, creating a symphony of deliciousness.
Simmer:
Allow those ingredients to simmer for a good 30-40 minutes. This slow simmer is like marinating in all the goodness. The veggies release their essence into the broth, and the flavors start doing the tango. Stir occasionally – we want an even infusion, not a one-sided romance.
Blend:
When the veggies are tender, scoop them out with a slotted spoon. Hold onto those flavor-packed heroes; we’re not done with them. Remove the bay leaf – it’s had its moment. Now, toss the cooked veggies into a blender, add 2 ladles of the broth, and blend until smooth. This is where the magic potion comes to life.
Return to pot:
Pour that blended veggie goodness back into the simmering broth. Let them have a grand reunion and stir everything together. It’s like bringing the band back on stage for an encore – pure harmony.
Adjust seasoning:
Now, taste that broth and adjust the seasoning with salt and pepper according to your mood. This is where you put your signature on the soup – the perfect balance is your call.
Cook pastina:
While the broth is simmering away, let’s give the pastina its moment. Boil some water in a separate pot, add a good pinch of salt, and toss in the pastina. Cook it up according to the package instructions – but keep an eagle eye on it. We’re aiming for perfectly cooked, not overcooked.
Combine:
Once the pastina is a cooked, drain it and place a serving in the bottom of your favorite bowl. Now, pour that piping hot, flavor-packed broth over the pastina – it’s like a warm embrace.
The Grand Finale – Toppings Galore:
To finish the dish, you can sprinkle on some grated vegan parmesan and fresh parsley for a touch of flavor and elegance. And if you’re feeling a bit extra, a drizzle of olive oil is like the red carpet for your soup.
Voilà ! You’ve just created a masterpiece – a bowl of pastina soup that is as comforting as a hug and as delicious as a five-star meal.
Get ready to savor every spoonful of this flavor symphony! 🍲🌟✨
Serving Suggestions
Serve the pastina soup in rustic ceramic bowls. Top each serving with a sprinkle of fresh parsley and a generous dusting of grated vegan parmesan. Add a drizzle of extra virgin olive oil for a touch of richness.
For a family-style feast, place the pot of pastina soup in the center of the table. Set out individual bowls and let everyone ladle their desired portion. Serve with a communal plate of extra toppings like vegan parmesan, chopped herbs, and red pepper flakes for a DIY experience.
Pair the pastina soup with a side of crusty artisan bread or garlic knots. The combination of the soup and a hearty side creates a satisfying and complete meal.
For a more creative touch, hollow out small bread rounds or boules to create edible bowls. Ladle the pastina soup into these bread bowls for a charming and cozy serving option.
Remember, the key is to make it visually appealing and inviting. Whether you go for a casual family-style setting or a more refined presentation, the goal is to enhance the dining experience and make each bowl of pastina soup a celebration.
Storage tips
Storing pastina soup is a breeze, and here’s a simple guide to keep it fresh for later enjoyment:
Cooling Down:
Allow the pastina soup to cool down to room temperature before storing it. This helps prevent condensation inside the storage container, which can lead to sogginess and mold.
Keep broth and pasta separated:
To ensure best results, keep your vegetable broth and cooked pasta in separate containers, or cook pasta fresh when reheating the broth.
Portion and Package:
Divide the leftover soup into smaller, airtight containers. This not only helps with portion control but also accelerates the cooling process. If you plan to freeze some portions, ensure the containers are freezer-safe.
Refrigeration:
If you intend to consume the soup within the next 3-4 days, store it in the refrigerator. Make sure the lids are secure to prevent any odors from the fridge from seeping in.
Freezing for Later:
For longer storage, freezing is your go-to option. Ensure the soup is completely cooled before transferring it to freezer-safe containers. Leave some room at the top as liquids expand when frozen.
Label each container with the date to keep track of freshness. This is especially crucial when freezing, as it helps you prioritize which portions to use first.
Thawing and Reheating:
When ready to enjoy the stored soup, transfer it to the refrigerator the night before for a gradual thaw. If you’re in a hurry, you can use the defrost function on your microwave or thaw it in a pot on the stove.
Reheating Tips:
For reheating, use a stove or microwave. Stirring occasionally while reheating on the stove helps distribute the heat evenly. If the soup thickens during storage, add a bit of water or vegetable broth to reach your desired consistency.
Remember, while the freezing process preserves the safety and flavor of the soup, the texture of pasta may slightly change upon thawing. Nevertheless, with these storage tips, you can keep your pastina soup on standby for a quick, delicious meal whenever you desire. 🍲❄️✨
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Vegan Italian Pastina Soup
This Vegan Italian Pastina Soup is also known as Italian Penicillin as it is a soothing and healing winter soup. Packed full of vegetables, this is a tasty and nourishing plant-rich and vegan soup.
Ingredients
- 8 cups vegetable stock
- 1 onion, peeled and halved
- 1 celery rib
- 3 carrots, peeled
- 4 cloves garlic, peeled
- 1 bay leaf
- 1/4 tsp turmeric
- 1 tsp thyme
- Salt and pepper to taste
- 1 cup pastina (small pasta)
To serve:
- grated vegan parmesan
- fresh parsley
- a drizzle of olive oil
Instructions
- In a large pot, bring the vegetable stock to a simmer over medium heat.
- Drop in the halved onion, celery rib, peeled carrots, whole garlic cloves, bay leaf, turmeric, and thyme. Allow the flavors to meld as they simmer.
- Let the ingredients simmer for about 30-40 minutes. This slow simmer allows the vegetables to release their essence into the broth, creating a flavorful base for the soup. Stir occasionally to ensure an even infusion.
- When the vegetables are tender, use a slotted spoon to remove them from the broth, but do not discard them. Remove the bay leaf, then place the cooked vegetables into a blender, add 2 ladles of the broth, and blend until smooth.
- Return the blended vegetables to the broth and stir to combine.
- Taste the broth and season with salt and pepper according to your preference. Adjusting the seasoning ensures the soup has the perfect balance of flavors.
- While the broth is cooking, prepare the pastina. Bring another pot of water to a boil, season with a good pinch of salt, then add the pastina (or other small-shaped pasta) and cook according to the package instructions. Typically, pastina cooks relatively quickly, so keep an eye on it to avoid overcooking.
- Once the pastina is cooked, drain it and then add a serving of the cooked pastina to the bottom of a serving bowl. Pour the hot broth over the cooked pastina and serve with some grated vegan parmesan and fresh parsley on top. Add a drizzle of olive oil if desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1437mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 4g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.