If you’re looking for a good dose of comfort, this pastina soup is sure to deliver!
This Italian classic features a soothing broth enriched with sautéed onion, carrots, celery, and garlic. Tiny star-shaped pasta, or pastina, cooks to perfection in the broth.
Top it with fresh parsley, Parmesan cheese, and extra virgin olive oil.
Dive into a bowl of pastina soup, and let the warmth of this tried-and-true dish wash over you. It’s just the way Nonna intended.
Why You’ll Love This Pastina Soup
Comfort Classic: This beloved Italian-inspired soup transforms simple ingredients into the ultimate bowl of comfort. It’s ideal for cozy evenings or when you’re feeling nostalgic.
Time-Saver: From start to finish, this one-pot meal comes together in just 30 minutes.
Rich, Savory Taste: The blend of tender vegetables, Parmesan rind, and olive oil creates a satisfying and savory profile. It feels indulgent without being heavy.
Versatile: The soup is easy to customize with additional vegetables or proteins. And it reheats beautifully, so it makes fantastic leftovers.
Ingredients
- Pastina: Tiny star-shaped pasta or other small shapes. They add a delicate texture to the soup.
- Yellow Onion, Carrots, Celery Stalks, and Garlic: These vegetables create the flavorful base for the soup. They provide an aromatic and nourishing broth.
- Low-Sodium Chicken or Vegetable Broth: This base liquid allows you to control the salt level in your soup.
- Parmesan Rind (Optional): It infuses the soup with a deep, savory umami flavor, enhancing the overall taste profile.
- Salt and Black Pepper: Essential seasonings balance the flavors, adding depth and enhancing the natural taste of the ingredients.
- Fresh Parsley: It adds color and a fresh, herbaceous note to the soup, contrasting the rich flavors.
- Grated Parmesan Cheese: Sprinkle it over the soup to add a salty, nutty flavor.
- Extra Virgin Olive Oil: Drizzle it over the soup to bring a luxurious mouthfeel and a hint of fruitiness.
How to Make Pastina Soup
This is soup is so easy, even beginners can make it!
1. Cook. Combine the broth, chopped onion, carrots, celery, garlic, and the Parmesan rind (if using) in a large pot. Warm at medium heat. Season with a small pinch of salt and pepper (adjust later).
2. Simmer. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes until the vegetables are tender.
3. Blend. Remove the Parmesan rind from the pot and set it aside. Transfer the cooked vegetables with about 1/2 cup of the broth to a blender. Blend until smooth. You can blend the soup directly in the pot with a heat-safe immersion blender.
4. Combine. Return the blended vegetable mixture to the pot and stir to combine. Taste the soup and adjust the seasoning with additional salt and pepper.
5. Cook the pastina. Bring the soup back to a gentle boil. Add the pastina and cook for 5–6 minutes, stirring frequently to prevent sticking. Check the pasta for doneness according to the package instructions.
6. Serve. Ladle the hot soup into bowls. Garnish each serving with chopped parsley, grated Parmesan cheese, and extra virgin olive oil.
Tips for the Best Pastina Soup
For perfect pastina soup, follow these tips and tricks.
- Keep things nice and even. Chop the onion, carrots, and celery into uniform sizes to ensure even cooking and blending.
- Don’t skip the Parmesan rind! It adds a fabulous umami flavor. Remove it before blending.
- Choose your consistency. If the soup thickens too much after adding the pastina, thin it with warm broth or water. Keep going until you reach your desired consistency.
- Pick your favorite pasta. If pastina isn’t available, substitute with other small pasta shapes like orzo, acini di pepe, or ditalini. Or try alphabet pasta for a fun twist.
- Try tasty variations. Add spinach or kale for extra nutrients, cooked chicken for protein, or red pepper flakes for added heat. You can also make it dairy-free by omitting the Parmesan or using nutritional yeast as a topping.
- Serve with savory sides. Pair the soup with crusty bread like focaccia or garlic bread for dipping. Or enjoy it alongside a light salad or sandwich for a complete meal.
How to Store
Keep leftover soup fresh by following these tips.
To Store: Place the soup in an air-tight container and refrigerate for up to 4 days. The pasta absorbs liquid as it sits, making the soup thicker.
To Freeze: Store the broth portion (without pasta) in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before serving. Cook fresh pastina in the reheated broth.
To Reheat: Warm the soup in a saucepan over medium heat or microwave. Add a splash of broth if the soup is too thick. Stir occasionally while reheating to ensure even warming.
Pastina Soup
4
servings15
minutes30
minutes150
kcalThis Italian pastina soup is just like Nonna made! With tender chicken, tiny noodles, and veggies, it’ll cure what ails you.
Ingredients
1 cup pastina (tiny star-shaped pasta or other small pasta shapes)
1 medium yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
6 cups low-sodium chicken or vegetable broth
1 Parmesan rind, optional
Salt and black pepper, to taste
Fresh parsley, chopped
Grated Parmesan cheese
Extra virgin olive oil
Instructions
- Combine the broth, chopped onion, carrots, celery, garlic, and the Parmesan rind (if using) in a large pot. Warm at medium heat. Season with a small pinch of salt and pepper (adjust later).
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes until the vegetables are tender.
- Remove the Parmesan rind from the pot and set it aside. Transfer the cooked vegetables with about 1/2 cup of the broth to a blender. Blend until smooth. You can blend the soup directly in the pot with a heat-safe immersion blender.
- Return the blended vegetable mixture to the pot and stir to combine. Taste the soup and adjust the seasoning with additional salt and pepper.
- Bring the soup back to a gentle boil. Add the pastina and cook for 5–6 minutes, stirring frequently to prevent sticking. Check the pasta for doneness according to the package instructions.
- Ladle the hot soup into bowls. Garnish each serving with chopped parsley, grated Parmesan cheese, and extra virgin olive oil.
Notes
- Add warm broth or water if the soup becomes too thick as the pastina cooks. Add a little at a time to reach your desired consistency.
- The Parmesan rind is optional but highly recommended for a deep umami flavor.
- Add spinach or kale for extra nutrients, chicken for protein, or red pepper flakes for a spicy kick.
