Veggie-Packed Sick Day Star Soup
Sick Day Star Soup! While we love this as a sick day soup, this one is also great if your kiddos are learning to like celery and/or carrots. Blended into the broth, it provides a slight veggie taste without the texture of cooked vegetables.
Servings: 6 servings
Ingredients
- 1 carrot chopped
- 2 celery stalks chopped
- 1/2 white or yellow onion chopped
- 6 cups broth
- 1 cup mini star pasta (pastina)
Instructions
- Start by roughly chopping the carrot, celery, and onion.1 carrot, 2 celery stalks, 1/2 white or yellow onion
- Bring broth to a boil. Add the vegetables to the warm broth and let simmer until softened, about 10-15 minutes.6 cups broth
- Remove the veggies and place them into a blender along with ~2 cups of the broth. Purée until creamy and add back to the soup along with the pasta.1 cup mini star pasta
- Cook until the pasta is tender, about 10 minutes.
Notes
Enjoy this as is, or you can stir in a little butter/parm cheese (and dairy-free versions) for a creamier option. Sometimes I even add a little nooch! I don’t think this needs more salt depending on what broth you use, but you may need to season with salt/pepper if you like!
If you don't have or can't find star-shaped pastina, then any small-sized pasta will work such as orzo, ditalini, or alphabet noodles.
Pro-Tip: You can even chop the vegetables in advance and freeze them in a bag with the air removed. Then you'll always have vegetables ready for whipping up this comforting soup on sick days or any day at all. Frozen vegetables can be placed right into the boiling broth without defrosting.