Comforting Pastina Soup
This Pastina Soup, also known as Italian Penicillin, is loaded with vegetables, hearty pasta, and warming spices. It’s perfect for chilly nights, a quick weeknight dinner, or when you need a little comfort in a bowl.
Servings: 7
Calories: 132kcal
Ingredients
- 1 small sweet onion diced
- 2 cloves garlic minced
- 2 large carrots diced
- 2 stalks celery chopped
- 1 large zucchini diced
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt to taste
- pepper to taste
- 1 cup pastina or small pasta
- 1 cup spinach or kale chopped
- grated parmesan cheese for serving
Instructions
- In a large pot, sauté onion and garlic until fragrant. Add carrots, celery, and zucchini. Cook for 5-7 minutes.
- Pour in vegetable broth, then add basil, oregano, salt, and pepper. Bring to a gentle boil.
- Add pastina to the pot and cook according to package instructions until tender.
- Stir in spinach or kale just before serving and cook until wilted.
- Ladle into bowls and top with Parmesan if desired.
Notes
Refrigerator: Let the soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for 3–4 days. Reheat gently on the stove over low heat to prevent the pasta from becoming mushy.
Freezer: For longer storage, you can freeze the soup without the pasta. Pour the cooled soup into a freezer-safe container or bag and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight, then cook the pasta separately and add it just before serving.
Tip: If you plan to store leftovers, slightly undercook the pasta when first making the soup so it retains its texture when reheated.
Nutrition
Serving: 8oz | Calories: 132kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 840mg | Potassium: 307mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4418IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 2mg
