Pastina Soup
is a hearty, easy dinner made with Italian sausage, vegetables, tomatoes, and tiny pasta.
- 1 teaspoon Olive Oil
- 1 pound Mild Italian Sausage (casing removed and torn into pieces (or use bulk sausage))
- 1 Medium Onion (diced)
- 2-3 Garlic Cloves (minced)
- 1 teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- 1 (14.5 ounce) can Diced Tomatoes
- 6 cups Chicken Broth
- 10 ounce Frozen Mixed Vegetables (cooked just enough to defrost)
- ½ cup Pastina (we used a star shape pastina)
- Salt (if needed at the end)
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook for 5 minutes to brown, stir frequently and break up large pieces with a wooden spoon or spatula.
- Take the pot off the heat and remove most (or all) of the excess oil rendered by the sausage before continuing with the next steps. (See notes below)
- Place the pot back over medium heat.
- Add the diced onions to the sausage and cook for 2-3 minutes, stirring frequently.
- Add the garlic, oregano and black pepper, cook 1-2 minutes, stir frequently.
- Add the chopped tomatoes and chicken broth, stir while gently scraping any bits off the bottom of the pot.
- Raise the heat to high and bring the broth to a boil (it will take about 4-5 minutes to boil). Next, lower the heat to medium-low and cover the pot. Cook the soup, for 15-20 minutes. Keep it at a simmer, adjust the heat as necessary and stir occasionally.
- In the meantime, cook the frozen vegetables just enough to defrost them. About half of the recommended cooking time on the package should do it. Drain well.
- Add the pastina and the mixed vegetables to the pot and stir well. Raise the heat and bring the liquid to a boil (will take about 1-2 minutes).
- Lower the heat to medium-low, cover and cook 10 minutes or until the pasta is tender. Stir the soup occasionally to make sure the pastina is not sticking to the bottom of the pot.
- Taste the soup and add salt if need. As a reference we did not add extra to ours.
A simple family-friendly soup for busy weeknights. Add the sausage and cook for 5 minutes to brown, stir frequently and break up large pieces with a wooden spoon or spatula.
Take the pot off the heat and remove most (or all) of the excess oil rendered by the sausage before continuing with the next steps. (See notes below) Place the pot back over medium heat. Add the diced onions to the sausage and cook for 2-3 minutes, stirring frequently. Add the garlic, oregano and black pepper, cook 1-2 minutes, stir frequently.
Add the chopped tomatoes and chicken broth, stir while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil (it will take about 4-5 minutes to boil).
Next, lower the heat to medium-low and cover the pot. Keep it at a simmer, adjust the heat as necessary and stir occasionally.
In the meantime, cook the frozen vegetables just enough to defrost them. About half of the recommended preparation time on the package should do it. Add the pastina and the mixed vegetables to the pot and stir well.
Raise the heat and bring the liquid to a boil (will take about 1-2 minutes). Lower the heat to medium-low, cover and cook 10 minutes or until the pasta is tender. Stir the soup occasionally to make sure the pastina is not sticking to the bottom of the pot.
