Easy Stelline Soup

A plate showing star shaped (stelline) soup with veggies and is next to toasted bread and other garnishes.

This easy stelline soup is such an easy soup to cook for the whole family. It's made with little star shaped pasta called stelline and with lots of vegetables. This is a great cozy soup for evening meals.

Course Soup

Cuisine Mediterranean

Keyword little star pasta soup, stelline soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 328kcal

Author Sonila

Equipment

1 Large Soup Pot

Ingredients

1 white onion
1 cup diced carrots
1 cup diced celery
1 red pepper
2 tbsps olive oil
2 garlic cloves
6 cups chicken stock or vegetable stock
1 tbsp Italian Seasoning
1.5 cup stelline
1 lemon
4 tbsps fresh Italian parsley add more for garnish if desired at the end
salt and pepper to taste
1 tbsp butter (optional) Usually I add butter at the end if using vegetable stock but not when I use chicken stock.

Instructions

Dice onion, carrot sticks, celery and red pepper as fine as possible. Mince or crush the garlic.
Heat olive oil in a soup pot in medium heat, once oil is shimmery add the garlic and stir with a wooden spoon. As soon as garlic is aromatice, add the diced onions, carrots, pepper and celery. Stir slowly as the veggies are softening.
Pour in the chicken or vegetable stock and once it starts boiling let cook for few minutes. Add in Italian seasoning and some freshly cracked black pepper at this point. Also add salt to taste and stir. Finally add in the stelline pasta and stir so they don't stick to the bottom of the pot.
Lower heat to simmer. Add in some freshly chopped Italian parsley and cover the pot.
In about 10 minutes check for consistency and that the stelline pasta are al dente. Add juice of half a lemon too.
If using vegetable stock, I love to add a tablespoon of butter at the end to make the soup more flavorful and creamy. I don't add the butter when using chicken stock.
Stir and serve with your favorite bread! Garnish with more fresh parsley and add freshly cracked black pepper to each individual plate as desired. Enjoy:)

Notes

Carrots - for this recipe I like to use carrot sticks so I can dice them quickly. I use about a cup of diced carrots but since I use carrots sticks, I'm not sure how many carrots that equals. I'd say from eyeballing it's about 2 carrots.
Salt - obviously add salt to taste but be mindful of salt in vegetable or chicken stock.
Black pepper - I love using freshly cracked black pepper both in the soup as it is cooking as well as adding a pinch over my plate as I'm about to eat it. It adds so much flavor!
Butter - I only add the butter if using vegetable stock but not when using chicken stock.
Leftovers - if you have any leftovers store in an airtight container in the refrigerator. Be mindful that the soup will be very thick once refrigerated. Add it to a medium soup bowl and freel free to add a little water or more stock to make it more runny/soupy as you warm up the leftovers.

Nutrition