Crockpot Pastina Soup Recipe
When you are in the mood for something warm and fuzzy, something comforting and simple to make, this Crockpot Pastina Soup Recipe is what you should make.
Ingredients
- 6 cups low-sodium chicken broth
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¾ cup pastina (stelline, acini di pepe, or orzo)
- 1 tablespoon unsalted butter (optional, for richness)
- Freshly grated Parmesan cheese, for serving
- Chopped fresh parsley or basil, for garnish
- Optional Add-ins: Shredded rotisserie chicken, spinach, or a splash of lemon juice for brightness.
Instructions
Ready Base
- Put the chicken broth, carrots, celery, onion, garlic, and all herbs (parsley, thyme, salt, pepper) in the crockpot. Stir it mildly to mix all.
Slow Cook
- Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, till the vegetables are tender and aromatic.
Add the Pastina
- Add the pastina about 30 minutes before serving. Re-cover and bake until the pasta is cooked, but not soft.
- Hint: As the pastina cooks, the soup may become too thick; if so, just add a bit more broth or water to reach the desired consistency.
Optional: Add Butter
- Just before serving, add a tablespoon of butter to give it a silky finish.
Serve
- Pour the soup into bowls and add freshly grated Parmesan cheese and a pinch of fresh herbs. Accompanied by warm, crusty bread or garlic toast on the side.