Giada's (Alphabet) Pastina Soup: Quick and Easy Comfort for Souper (Soup, Salad & Sammie) Sundays

I first made Giada's Pastina Soup back in 2016 although I have made variations many time since. It's just a simple broth pasta that tastes great when you want something comforting that takes you back to childhood. Last time I used acini di pepe but this time, the grocery store had alphabet pasta, which is always fun. 

This is a soup you can add and take away from based on what you like and what you have. 

Pastina Soup
Slightly Adapted from Happy Cooking by Giada De Laurentiis 
(Serves 4) 

1 Tbsp extra-virgin olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
2 shallots, minced (I used frozen sautéed glazed onions)
3 sprigs thyme (I used dried 21 Seasoning Salute Trader Joe's)
sea salt
1 (2-inch) piece parmesan cheese rind
1 quart chicken or veggie stock (homemade or low-sodium)
1 1/4 cups star-shaped pastina or other small pasta (I used alphabet pasta)
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
1 tsp grated lemon zest (optional)

Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.

Add the thyme, 1/4 teaspoon salt, the parmesan rind, stock and 1 cup water. Bring to a simmer and cook for 10 minutes.

Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 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 parmesan and lemon zest, if desired.

Notes/Results: Just a simple, comforting soupy pasta hug in a bowl and what I was craving. The alphabets were fun although I think I prefer a chewier pasta in it rather than softer. I do suggest a good broth since this is such a simple soup and the grated parmesan and lemon zest on top are a nice touch. If you wanted to make a vegan version, I'd recommend using a good veggie broth and stirring in a bit of miso and nutritional yeast to give it that touch of umami the cheese provides. As Giada states, this is a very stewy, risotto-like soup so if you want more broth, reduce the pasta to 3/4 cup and/or add more stock. I would happily make it again.

Linking up to IHCC where it's April Potluck Week.

Let's see who is here in the Souper Sundays kitchen this week: 

Radha of Magical Ingredients for a Wholesome Life From the Heart of My Home brought a Quick Veggie Salad to share this week. She says, "Simple is best. This is a simple, healthy, and quick salad which can be made in minutes with the veggies that you will always have in hand. This is my go to salad always. I don't make very specific dressings for salad every time. I like this kind which doesn't have any oil but at the same time gives a wonderful flavor with crunchy veggies. The lime juice brings out the flavors of the individual components." 

Shaheen of Allotment2Kitchen says, "I harvested some perpetual spinach for dinner; and made this All in One dish of Perpetual Spinach, Chickpea Minestrone with Macaroni for lunch, that served us over two days. Once in the evening, hot out of the oven and the other day: room temperature for lunch. Its such an easy dish to make, you just add all the ingredients: minced onions, crushed garlic, shredded spinach, chopped tinned tomatoes, macaroni pasta and chickpeas, in a deep dish and then add flavourings: herbs, smoked paprika, salt and pepper. Pour over vegetable stock and then put in the oven to cook and swell. Stir a couple of times, then serve."

Thank you to Radha and Shaheen for joining me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!