Pastina Soup
There’s nothing more comforting than a bowl of cozy, homemade soup. This simple Pastina Soup delivers all the warmth with minimal effort. Made with a vibrant soffritto base, fragrant herbs, and tiny star-shaped pasta, it’s a dish that feels like a hug in under 30 minutes. Whether you’re craving an easy weeknight meal, a soothing bowl on a chilly day, or a nostalgic throwback to childhood comfort food, this recipe is perfect for the whole family.
Serves 4
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Storage Tupperware in the fridge for 3 days or freezer for 2 months
Ingredients
- 1 tbsp olive oil
- 450g (1 packet) Pack’d soffritto mix
- 1.5 tsp chopped garlic
- 1 tbsp rosemary or 1.5 tsp dried
- 1 tbsp thyme, finely chopped or 1.5 tsp dried
- 1625ml / 6.5 cups vegetable stock
- Salt and black pepper to taste
- 1 bay leaf
- Optional 1 parmesan rind
- 170g Pastina pasta (we used stars)
Garnish
- Chopped parsley
- grated parmesan cheese
- drizzle of olive oil
Method
Heat 1 tbsp olive oil in a soup pan. Sauté the sofrito mix for 3 - 4 mins until soft. Add the garlic, rosemary and thyme for 1 min until fragrant.
Add the vegetable stock, salt, pepper, bay leaf and optional parmesan rind. Simmer 15 - 20 mins to concentrate the broth.
Remove 1 cup of soup and blitz until smooth using a stick blender. Add back to the pan with the pasta. Stir every few mins and cook for 5- 6 mins until the pasta is cooked.
Adjust seasoning to taste. Serve in bowls and top with chopped parsley, parmesan and a good drizzle of olive oil.
Note
The soup may thicken as it cools so you can loosen up with more stock if needed.
