Pastina Soup

Name: Pastina Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Shop The Recipe Kit!; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 stalk celery, finely chopped; 1 large carrot, finely chopped; 2 shallots, finely chopped; 2 teaspoons lemon oregano salt; 1 (2-inch) piece Parmigiano Reggiano rind; 1 quart chicken stock; 2 cups water; 1 box Giadzy gluten-free stelline; 1 cup frozen peas, thawed (optional); 1 cup grated Parmigiano Reggiano

10 MINPrep Time

25 MINCook Time

4 to 6Servings

(2)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

This soup, characterized by little stelline pasta, is the ultimate nostalgic comfort food to me.Kids love the tiny star-shaped pasta, too - I made this for Jade all the time when she was little, and now it's a comforting old favorite.

You’d never know the stelline in this recipe is gluten-free, because Italian artisans have made it indistinguishable from the traditional kind. But the best part? Now everyone can enjoy the hug-in-a-bowl comfort of pastina, whether or not you eat wheat. There’s a reason this classic dish is known as “Italian Penicillin” - it’s the ultimate soul-soother.

Pastina Soup

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Ingredients

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2 tablespoons extra-virgin olive oil, plus more for drizzling

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1 stalk celery, finely chopped
1 large carrot, finely chopped
2 shallots, finely chopped
2 teaspoons lemon oregano salt

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1 (2-inch) piece Parmigiano Reggiano rind

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1 quart chicken stock
2 cups water
1 box Giadzy gluten-free stelline
1 cup frozen peas, thawed (optional)
1 cup grated Parmigiano Reggiano

Instructions

Heat a medium-sized saucepan over medium heat. Add the olive oil, celery, carrot, and shallots and cook, stirring often for about 5 minutes, or until softened.
Add the sprigs of thyme, salt, Parmesan rind, chicken broth, and water. Bring to a simmer and cook for 10 minutes.
Add the pasta and stir with a wooden spoon to prevent sticking to the pan. Return to a simmer and continue to cook for 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
Remove the thyme sprigs and Parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated cheese and lemon zest, if desired.

nut free

4 comments

Tracy - Feb 26

★★★★★

★★★★★

So good! Simple and delicious and the gluten free pasta is perfect. I’ll make it again for sure.
Kathryn - Jan 31

★★★★★

★★★★★

I’m unable to fill all the stars:( definitely 5! Fabulous! Very easy and fast to make. My house of four was out sick, this was a savior! My kids usually protest when there are peas around, they didn’t with this soup :) I think it is because it smells fantastic. It’s just enough for 4 people to have seconds/leftovers. The next day, I cubed some roasted chicken and ladled the hot soup on top and they loved it even more. Thank you Giadzy!
carolyn silar - Jun 09

This woman is the best chef ever. Love everr recipe of hers I have tried!!!!
Samantha Kollar - Jun 09

Reminds me of a grown-up version of my favorite childhood soup…