When it comes to healing an illness, every culture has it’s go-to dish. Americans like to make chicken noodle soup, while Chinese people enjoy a nice warm bowl of congee. For an Italian household, their comforting soup is homemade broth with pastina.
What is pastina?
Pastina, otherwise known as Italian penicillin, literally translates to “little pasta” and gets its name from the shape of the pasta which looks like little stars.
These tiny noodles can be served a variety of ways, but two of the most common are with butter, parmesan cheese, and eggs, or in a soup. This is also referred to as “pastina in brodo”.
Depending on where you are located geographically, you may hear pastina being pronounced like “pasteen”. My husband is an Italian American from New York, where they sometimes drops the last vowel in words. So “mozzarella” becomes “moozadell” and calamari” becomes “galamad”.
Is pastina safe for babies?
Pastina is often viewed as one of the best first foods for a baby, and is safe for them to consume when they are about 8 to 9 months. However, the broth in this recipe can definitely be served earlier than that. I have incorporated it into many of my homemade purees!
Can I substitute pastina for a different noodle?
Yes! Any small noodle, such as orzo, alphabet pasta (acini de peppe), or anellini will do for this recipe. If you don’t want to use little pasta, you can use whatever you have on hand.
What are some popular modifications?
Being a working mom, it can be frustrating to hype myself up to make a recipe, only to find out that I don’t have all the ingredients. I find that the recipes I gravitate to are generally ones where I can throw different things together every time and the outcome is still great. Thankfully, this is one of those recipes where you can do “a little of this and a little of that”!
Here are some variations that I’ve tried:
Adding Chicken
For added protein, you can shred up some boneless skinless chicken breasts ahead of time and incorporate that into your soup. You can also make homemade chicken stock using a whole chicken.
To make this modification, just add your chicken into the pot of water and vegetables and boil. Once cooked, you’ll want to strain your homemade chicken broth and set chicken aside to let cool before shredding. If you aren’t sure whether or not the chicken is cooked, you can cut into the center of the thickest part. The juices should run clear.
You do not have to limit yourself to just breasts and whole chickens. Feel free to use whatever you have on hand. Drums, wings, thighs and rotisserie chicken will work just as well!
Vegan
To make a vegan version of this recipe, simply omit the parmesan rind and replace the sprinkled parmesan for nutritional yeast.
Different Vegetables
I have used different vegetables every single time I have made this family recipe, and it has always turned out great.
If you don’t have zucchini, you can use yellow squash. And if you don’t have butternut squash, you can use acorn squash. If you don’t have any squash, omit the squash entirely!
Just use whatever vegetables you have on hand. I promise you really can’t go wrong here.
Adult Friendly
Pastina is sometimes seen as something only little kids eat, but trust me when I say this is one of those recipes the whole family can enjoy.
You can choose to add red pepper flakes to really elevate this dish to the next level. You can also experiment with different types of vegetables, fresh herbs and cheeses. Mustard greens are a great way to add depth to the broth.
Can I make this ahead of time?
The broth can be prepared a few days in advance and stored in the refrigerator. When you are ready to serve the hearty soup, just heat it in a small pot and sprinkle in the pastina.
It only takes about ten minutes for the pastina to be fully cooked. I do not recommend adding the pastina ahead of time because it does a really good job of absorbing and will soak up all your broth.
How do I store leftovers?
This recipe makes for a great meal prep because you are guaranteed to have leftovers that you can whip out on a minute’s notice and serve as an easy dinner.
To store the leftover broth, you can put it into freezer bags with the dates marked on or an airtight container. The broth should last for about three months. Whenever you want to use it, simply take out a portion and let it thaw overnight to be used the following day.
Easy Homemade Vegetable Broth with Pastina Soup Recipe
Equipment
- large pot
- blender
Ingredients
- 1 bay leaf
- ½ butternut squash, peeled, seeded and roughly chopped
- 1 white onion, cut into quarters
- 1 zucchini, roughly chopped
- 3 stalks celery, roughly chopped
- 3 carrots, peeled and roughly chopped
- 2 potatoes, peeled and roughly chopped
- 1 tomato, cut into quarters
- 1 bunch parsley
- ½ cup pastina, or more depending on amount of broth
- olive oil
- salt, to taste
- black pepper, to taste
Optional
- 2 inch Parmesan rind
- parmesan cheese to serve
Instructions
- Fill a large pot with water. I used a 5-quart stockpot.
- Add all your vegetables and herbs into the pot. Add a generous pinch of salt and a drizzle of olive oil into the water.
- Turn the flame onto medium heat. Let broth come to a boil and then reduce the heat to a simmer.
- After about 10 minutes, add the parmesan rind. Continue to cook for an additional 45 minutes.
- Once vegetables are tender, strain broth and set aside. Remove the rind and the bay leaf.
- Place the vegetables into a blender and blend on low speed until smooth. You can also use a hand-held blender.
- Put veggie mixture back into the broth and mix with a wooden spoon until well combined.
- Scoop out the amount of broth you want to use that day into a separate pot.
- Add a handful of dry pastina directly into the broth. Let it cook on medium-low heat for about 10 minutes. If you like your pasta more al dente (see how to cook pasta here), feel free to reduce the time until your desired texture is reached.
- If you’re using greens like spinach, Swiss chard, or mustard greens, add them and cook just until wilted.
- Remove broth from heat. Ladle soup into bowls and garnish with olive oil and parmesan cheese.
Conclusion
Homemade soups are my jam, especially during the colder months. Pastina is a staple in Italian homes, and for good reason! This recipe is like giving your insides a big, warm hug. Hopefully you try it out!
If you liked this recipe, be sure to check out my Easy Homemade Marinara Sauce Recipe!
Now I want to hear from you!
Did your family grow up with pastina or another comfort dish?
Did you try this recipe out? How did it go?
Let me know by leaving me a comment down below!
