Italian vegetable broth with pastina

Italian vegetable broth with pastina

By 24/01/2013

OMG  I do feel rough today. I had flu over the last few days and all I wish I could do is staying in bed sipping lemon teas... but of course that's not always possible. The weather doesn't help but at least the snow is melting slowly but surely.

After a flu or with a cold I always prepare a broth, often a vegetable one, which is lighter than a meat one and quicker to prepare.

I have broth with pastina. I grew up on pastina which is just little pasta in different shapes: stars, rice, dots,rings...  etc

I was once asked whether that was for babies.. yes and for grown ups too! It is comfort food. It is available in many supermarkets around the world these days but if you can't find it use Vermicelli instead.

Italian star shaped pastina

  • Prep Time : 30 minutes
  • Cook Time : 45 minutes



Wash the carrot, the peeled potato and onion and the celery;

Put the vegetables with the salt (to taste) in the pot and cover with cold water (about 2 Liters) and bring to the boil

Cook for 35 minutes then take the vegetables out to the pan

Bring the broth to the boil and then add the pasta. Cook according to packet instructions whilst stirring all the time

When the pasta has cooked switch the heat off and add a tbsp of olive oil, a grind of pepper and 2 tbsp of grated Parmesan.

adding olive oil to soup

vegetable broth with pastina

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5 Responses to Italian vegetable broth with pastina

  1. Petra

    This looks so super comforting and healthy! I think you inspired me to having soup for lunch!

  2. La cucina diMolly

    Purtroppo l’influenza è un noioso male di stagione che dobbiamo sopportare quando arriva, cerca di rimetterti presto! Buonissimo il brodo vegetale, ti aiuterà a stare meglio,ideale per questo periodo di freddo! Un abbraccio

  3. Caroline Taylor

    Definitely the thing to eat when you’re not feeling well. Hope you feel better soon!

  4. Balvinder

    All I can say is take lot of rest and drink the lovely soup.

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