Pastina Soup with Pureed Vegetables and Lemon Recipe
A comforting and creamy Pastina Soup made with simmered vegetables pureed into a flavorful chicken broth, brightened with a hint of lemon and served over tender gluten-free stelline pasta. Perfect as a warm, nourishing meal packed with fresh ingredients and a touch of Parmesan richness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Soup Base
- 8 cups chicken stock or bone broth
- 2 small-medium sized carrots, peeled and roughly chopped
- 2 ribs celery, roughly chopped
- 1 large shallot or small yellow onion, peeled and roughly chopped
- 2 cloves garlic, peeled and smashed
- 2–3 sprigs fresh thyme
- 1 bay leaf
- 1 Parmesan cheese rind
- Drizzle extra virgin olive oil
- Salt and pepper, to taste
Finishing Ingredients
- 1/2 lemon (for fresh juice)
- 8 oz gluten free stelline pasta (Jovial brand recommended)
- Freshly grated Parmesan cheese, for serving
Instructions
- Simmer vegetables: In a large soup pot or Dutch oven, combine the chicken stock or bone broth, carrots, celery, onion or shallots, garlic, fresh thyme sprigs, bay leaf, Parmesan cheese rind, a drizzle of extra virgin olive oil, salt, and pepper. Cover with a lid and bring to a boil over high heat. Then reduce heat to low and let simmer for 20-30 minutes until the vegetables are very tender.
- Blend vegetables: Remove the thyme stems, bay leaf, and Parmesan rind from the pot. Transfer the cooked vegetables into a blender along with a ladle of the broth. Blend until the mixture is very smooth, cracking the blender’s lid slightly to allow steam to escape. Return some or all of the pureed vegetables to the soup pot and stir to combine. Alternatively, use an immersion blender to puree directly in the soup pot.
- Add lemon juice: Squeeze in fresh lemon juice to brighten the soup flavor—aim for a subtle lift, not a strong lemon taste. Taste and adjust seasoning with additional salt and pepper as needed. Cover with lid to keep warm while cooking pasta.
- Cook pasta: Bring a pot of salted water to a boil. Cook the gluten free stelline pasta according to package instructions until al dente. Drain well.
- Serve: Divide the cooked pasta into bowls and ladle the soup over the pasta. Garnish with freshly grated Parmesan cheese and freshly cracked black pepper. Serve immediately for a cozy, delicious meal.
Notes
- Use a good quality chicken stock or bone broth for the best flavor.
- Jovial brand gluten free stelline pasta is recommended as it cooks well and holds up nicely in soup.
- You can use an immersion blender to blend the soup directly in the pot, making the process quicker and easier.
- Adjust the lemon juice to your preference; the goal is to brighten the flavor without making it taste lemony.
- This soup can be made vegetarian by substituting vegetable broth and omitting the Parmesan rind.
Keywords: Pastina Soup, gluten free soup, Italian soup, comforting soup recipe, stelline pasta soup, easy dinner, creamy vegetable soup
