Easy Italian Pastina Soup Recipe | Cooking with Freeze Dried Food

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Cooking with freeze dried ingredients can be intimidating if you’re not familiar with it. I’m here to help! On my channel, I love to open up cans of freeze dried foods and use them in everyday cooking as well as for meals in jars.
Today’s recipe is for an easy Italian Pastina Soup using freeze dried veggies and rotisserie chicken. My husband is under the weather and this soup is the answer. Although I’m making this with prepared chicken, you could definitely substitute freeze dried chicken in here and even make this as a meal in a jar. That would be fantastic. The veggies are blended and sauteed before adding the liquid, giving them some added flavor. The seasonings are simple and customizable. This recipe is not only easy and delicious, but also quick, comforting, and satisfying. Enjoy!

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Easy Italian Pastina Soup
Into the cup of a blender, add:
1/4 cup TL FD chopped onions
1/2 cup TL FD celery
3 Tbsp TL DH carrots
1 Tbsp TL FD garlic
Blend into a powder and set aside.
In a medium saucepan, add 3 Tbsp olive oil and set on medium heat for a couple minutes to warm up the oil. Then add the blended veggies and stir well to coat. Sauté for about 2 minutes or until fragrant. Add:
6-8 cups water (I used 6 in the video)
1 Tbsp chicken bouillon
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp AP seasoning of your choice
1/2 tsp Litehouse FD thyme
1/2 tsp Litehouse FD parsley
Stir well and bring to a boil over med high heat. Add 2/3 cup pastina or small pasta. I used melon seed shape (like orzo), but you could use pearls or stars or alphabet shape… whatever you like. (If using freeze dried chicken, add it here.)
Cook according to pasta package instructions. During the last minute or 2, add about 2 cups shredded rotisserie chicken, if using.
Taste and adjust.
Top with grated parmesan cheese and chopped parsley. Enjoy!

#freezedried #thrivelife #souprecipe