Welcome back to the blog, food enthusiasts! Today, I’m excited to share a comforting and simple recipe: Easy Vegan Pastina Soup. This classic dish is perfect for those chilly days when you need something warm and nourishing. It’s a delightful, hearty soup that’s easy to prepare and packed with flavor. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this soup is sure to become a favorite.
What is Pastina Soup?
Pastina soup, often referred to as “Italian penicillin,” is a traditional Italian dish known for its tiny pasta shapes. It’s a staple comfort food, especially in Italian households, often served to children or those feeling under the weather. The name “pastina” translates to “little pasta,” which is exactly what makes this soup so unique and delightful. The small pasta shapes soak up the flavorful broth, creating a satisfying and heartwarming meal.
Vegan Pastina Soup Notes About the Ingredients
- Carrots, Onion, and Celery: These vegetables form the classic mirepoix base, providing a rich and savory foundation for the soup.
- Garlic: Adds a wonderful depth of flavor and an extra layer of warmth.
- Vegetable Broth: Opt for a low-sodium variety to control the saltiness of the soup and enhance the vegetable flavors.
- Pastina: Traditional pastina is perfect, but any tiny pasta variety will work beautifully.
- Olive Oil: Adds a touch of richness and helps sauté the vegetables to perfection.
- Salt and Pepper: Essential for seasoning and bringing out the flavors of the ingredients.
- Parsley: Fresh parsley for garnish adds a pop of color and a hint of freshness to the final dish.
Tips for Making the Best Pastina Soup
- Sauté the Vegetables: Taking the time to properly sauté the carrots, onion, celery, and garlic in olive oil enhances their flavors and adds a depth of taste to the soup.
- Use Quality Broth: A good vegetable broth is key to a delicious pastina soup. If possible, use homemade broth for the best flavor.
- Cook the Pasta Separately: For the best texture, cook the pastina separately and add it to the soup just before serving. This prevents the pasta from becoming mushy.
- Season to Taste: Taste the soup before serving and adjust the salt and pepper as needed.
Step-by-Step Guide to Making Vegan Pastina Soup
1: Prepare Your Ingredients
Organize and prepare all your ingredients. Measure out the orzo pasta, and finely chop the carrots, celery, and onion. This preparation ensures you have everything ready to start cooking efficiently.
Cook the PastaBefore starting with the vegetables, cook the orzo pasta in a separate pot of boiling water according to the package instructions until al dente. Drain and set aside. This step helps to prevent the pasta from overcooking and becoming mushy when added to the hot soup later.
2: Cook the Soup BaseImage
In a large pot, add the chopped vegetables to some heated oil and sauté until they begin to soften. Then add the vegetable broth and bring the mixture to a simmer. This process allows the flavors to meld together and ensures the vegetables are fully tender.
3: Blend the Ingredients
Once the vegetables are cooked, use an immersion blender directly in the pot to puree the soup until smooth. This creates the creamy base that is characteristic of a good pastina soup.
4: Combine Pasta with Soup
After blending, return the creamy soup to the pot and bring it back to a gentle simmer. Add the cooked orzo pasta to the soup, combining it thoroughly. Allow the soup to heat through for a few minutes, letting the flavors meld. Adjust the seasoning with salt and pepper to taste.
Substitutes
- Vegetables: Feel free to add or substitute other vegetables such as zucchini, spinach, or peas for added nutrition and variety.
- Pasta: If you can’t find pastina, use orzo, acini di pepe, or any other small pasta shape.
- Broth: If you don’t have vegetable broth, use water with a few bouillon cubes as an alternative.
Vegan Pastina Soup Serving Suggestions
- Crusty Bread: Serve your vegan pastina soup with a side of crusty bread. A warm, freshly baked baguette or a slice of sourdough bread is perfect for dipping into the flavorful broth. The crunchy texture of the bread complements the softness of the pastina and vegetables, making each bite satisfying and complete.
- Garlic Bread: For an extra burst of flavor, pair your soup with garlic bread. You can make this by spreading a mixture of vegan butter, minced garlic, and a sprinkle of parsley on slices of bread, then toasting them until golden brown. The garlicky, buttery bread enhances the savory notes of the soup.
- Salad: A light, fresh salad is a great way to add more greens to your meal. Consider a simple mixed greens salad with a tangy vinaigrette, or a classic Caesar salad made with vegan dressing and croutons. The crispness of the salad provides a nice contrast to the warm, comforting soup.
- Roasted Vegetables: Serve the soup alongside a platter of roasted vegetables like Brussels sprouts, carrots, or sweet potatoes. The caramelized flavors of the roasted veggies pair wonderfully with the savory broth of the soup.
- Grilled Cheese Sandwich: For a comforting and indulgent meal, make a vegan grilled cheese sandwich to go with your soup. Use your favorite vegan cheese and a good quality bread, grill until crispy and melty, and enjoy dipping it into the soup.
- Fresh Herbs: Garnish each bowl of soup with a generous sprinkle of fresh herbs like parsley, basil, or cilantro. Fresh herbs add a burst of color and a fragrant aroma that elevates the dish.
- Nutritional Yeast: Sprinkle a bit of nutritional yeast on top of the soup for a cheesy, nutty flavor. Nutritional yeast is a great vegan alternative to parmesan cheese and adds an extra layer of umami to the soup.
- Lemon Zest: Add a sprinkle of lemon zest or a squeeze of fresh lemon juice just before serving. The citrus notes brighten the flavors and add a refreshing twist to the soup.
- Red Pepper Flakes: If you like a bit of heat, sprinkle some red pepper flakes on top. They add a subtle kick and enhance the overall flavor profile.
- Croutons: Top your soup with some homemade or store-bought croutons. They add a delightful crunch and soak up the broth beautifully.
Storing Vegan Pastina Soup
Storing your vegan pastina soup properly ensures that you can enjoy this comforting meal later without compromising on flavor or texture. Here are some tips and guidelines for storing both short-term and long-term:
Short-Term Storage (Refrigeration)
- Cool the Soup: Allow the soup to cool to room temperature before storing it. This helps to prevent condensation, which can lead to a watery texture and potential bacterial growth.
- Separate the Pasta: For best results, store the soup and pastina separately. This prevents the pasta from absorbing too much broth and becoming mushy. If you prefer to store them together, be aware that the pasta may soften further.
- Use Airtight Containers: Transfer the cooled soup and pasta to airtight containers. Make sure the containers are sealed tightly to maintain freshness and prevent the soup from absorbing any fridge odors.
- Label and Date: Label the containers with the contents and the date of storage. This helps you keep track of how long the soup has been stored.
- Refrigerate: Store the soup in the refrigerator for up to 3-4 days. When ready to eat, reheat the soup gently on the stove over medium heat, adding a little extra broth or water if necessary. If stored separately, combine the pasta with the reheated soup just before serving.
Long-Term Storage (Freezing)
- Cool the Soup: Allow the soup to cool completely to room temperature before freezing to avoid condensation and ice crystals.
- Freeze Without Pasta: For the best texture, freeze the soup without the pasta. Cook and add fresh pasta when you’re ready to serve the soup.
- Portion the Soup: Portion the soup into freezer-safe containers or heavy-duty freezer bags. Leave a little space at the top of the containers to allow for expansion as the soup freezes.
- Label and Date: Clearly label the containers or bags with the contents and the date. This ensures you can keep track of how long the soup has been stored.
- Freeze: Place the containers or bags in the freezer. The soup can be frozen for up to 3 months. For easier storage, lay the freezer bags flat until they are frozen solid, then you can stack them to save space.
Reheating Frozen Soup
- Thaw Overnight: For best results, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the soup.
- Reheat Gently: Reheat the thawed soup on the stove over medium heat, stirring occasionally until heated through. If the soup is too thick, add a bit of vegetable broth or water to reach your desired consistency.
- Cook Fresh Pasta: While the soup is reheating, cook the pastina or your preferred tiny pasta variety according to the package instructions. Drain the pasta and add it to the reheated soup just before serving.
- Serve and Enjoy: Once the soup and pasta are combined and heated through, ladle the soup into bowls, garnish with fresh parsley, and enjoy your delicious, comforting meal.
By following these storage tips, you can enjoy the delicious flavors of your vegan pastina soup anytime you crave a comforting and nourishing meal.
Frequently Asked Questions about Vegan Pastina Soup
Q: Can I make this soup ahead of time? A: Absolutely! This soup is a great make-ahead meal. You can prepare the soup base (the vegetables and broth) and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the soup on the stove over medium heat. If you’ve cooked the pastina separately, you can add it to the reheated soup just before serving to ensure it maintains its texture and doesn’t become too soft or mushy.
Q: Can I freeze pastina soup? A: Yes, you can freeze pastina soup, but for the best results, I recommend freezing the soup without the pasta. The reason for this is that the tiny pasta can become overly soft and mushy when thawed and reheated. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. When you’re ready to enjoy the soup, thaw it in the refrigerator overnight and reheat it on the stove. Cook the pastina separately and add it to the soup just before serving for the best texture.
Q: Is this soup gluten-free? A: The traditional recipe uses pastina, which is a type of wheat-based pasta, so it is not gluten-free. However, you can easily make this soup gluten-free by substituting the pastina with a gluten-free tiny pasta variety, such as gluten-free orzo or gluten-free acini di pepe. Make sure to check the labels on your vegetable broth as well, as some brands may contain gluten.
Q: What other vegetables can I add to this soup? A: This soup is quite versatile and can accommodate a variety of vegetables. In addition to the carrots, onion, and celery, you can add zucchini, spinach, peas, or even diced tomatoes. Adding a handful of fresh spinach or kale towards the end of cooking can boost the nutritional value and add a lovely green color to the soup. Feel free to experiment with your favorite vegetables to make this soup your own.
Q: Can I use a different type of pasta if I don’t have pastina? A: Yes, you can use any small pasta shape if you don’t have pastina. Orzo, acini di pepe, stelline, or even small elbow macaroni are all great substitutes. The key is to use a small pasta that will cook quickly and blend well with the soup. Just be sure to cook the pasta separately to avoid it becoming too soft in the soup.
Q: How can I add more protein to this soup? A: To make this soup more filling and increase its protein content, you can add a can of drained and rinsed chickpeas or white beans. These additions will blend well with the flavors of the soup and provide a good source of plant-based protein. You can also add some cubed tofu or tempeh for additional protein and texture.
Q: How do I store leftovers? A: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you plan to keep the leftovers for longer, it’s best to freeze the soup (without the pasta) in freezer-safe containers for up to 3 months. When you’re ready to eat, thaw the soup in the refrigerator overnight and reheat it on the stove, adding freshly cooked pastina just before serving.
Q: What kind of broth should I use? A: For the best flavor, use a high-quality vegetable broth. Homemade vegetable broth is ideal if you have it, as it can be richer and more flavorful than store-bought versions. If using store-bought broth, opt for a low-sodium variety so you can better control the saltiness of your soup. You can also enhance the flavor by adding a bay leaf or some fresh herbs like thyme or rosemary while the soup simmers.
Q: How can I make this soup creamier? A: If you prefer a creamier soup, you can blend a portion of the cooked vegetables and broth before adding the pastina. Use an immersion blender or transfer a couple of cups of the soup to a blender, blend until smooth, and then return it to the pot. This will give the soup a thicker, creamier texture without adding any dairy.
Q: What can I use instead of parsley for garnish? A: If you don’t have parsley, you can use other fresh herbs like basil, cilantro, or chives for garnish. These herbs will add a fresh burst of flavor and color to your soup. You can also sprinkle some nutritional yeast or a drizzle of high-quality extra virgin olive oil on top for added richness and depth of flavor.
Equipment
- Knife and cutting board
There you have it—an easy, vegan pastina soup that’s both comforting and delicious. It’s a versatile recipe that’s perfect for a quick weeknight dinner or a soothing meal when you’re feeling under the weather. Give it a try and let me know what you think in the comments below. Don’t forget to share this recipe with friends and family who might enjoy a warm bowl of plant-based goodness. Happy cooking!
More cozy soups:
Vegan Pastina Soup
Warm up with this easy and comforting vegan pastina soup, made with a flavorful blend of carrots, celery, onion, and garlic simmered in vegetable broth. This creamy soup features tiny pastina pasta and is garnished with fresh parsley for a delicious and nutritious meal perfect for any occasion.
Ingredients
- 3 carrots, diced
- 1 onion, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 1/2 cups pastina (or any tiny pasta variety)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Wash and peel the carrots. Dice them into small pieces. Wash and dice the celery ribs. Peel and dice the onion. Peel and mince the garlic cloves.
- In a large soup pot, heat the olive oil over medium heat. Add the diced carrots, celery, and onion to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Pour in the vegetable broth, stirring to combine with the sautéed vegetables. Increase the heat to high and bring the mixture to a boil.
- Once the soup reaches a boil, reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, allowing the flavors to meld together and the vegetables to become tender.
- Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot. Blending the vegetables will give the soup a thicker, creamier texture.
- While the soup is simmering, bring a separate pot of salted water to a boil. Add the pastina (or any tiny pasta) to the boiling water and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- After the soup has simmered and the vegetables are blended, add the cooked pastina to the soup pot. Stir well to combine and let it cook for an additional 2-3 minutes to ensure everything is heated through.
- Taste the soup and season with salt and pepper to your liking. Adjust the seasoning as needed.
- Ladle the soup into bowls. Garnish each bowl with freshly chopped parsley for a burst of color and freshness.
- Serve the soup hot, accompanied by your favorite sides or toppings.
Notes
- Consistency: If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to store it longer, consider freezing the soup without the pasta, adding freshly cooked pasta when reheating.
