Pastina Soup Recipe

Introduction

Pastina soup is a comforting and simple Italian dish featuring tiny pasta in a rich, vegetable-infused broth. It’s perfect for a quick lunch or a soothing dinner when you want something light yet satisfying.

Ingredients

• 6 cups low-sodium chicken broth
• 1 medium yellow onion, sliced into large pieces
• 2 carrots, peeled and sliced into large pieces
• 2 celery ribs, sliced into large pieces
• 1 parmesan rind (about 2-inches long)
• Kosher salt
• 1 1/2 cups pastina (or any tiny pasta variety like alphabet, orzo, or acini di pepe)
• 1/4 cup finely chopped parsley leaves, for garnish
• Grated parmesan cheese, for serving

Instructions

1. Step 1: In a large pot with a lid, combine the chicken broth, onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Bring the mixture to a boil over high heat, then reduce the heat to low and cover. Simmer until the vegetables are very tender, about 20 to 30 minutes.
2. Step 2: Remove and discard the parmesan rind. Using a slotted spoon, transfer the cooked vegetables to a food processor. Add a couple ladles of the broth from the pot and blend until smooth. Return the pureed vegetables to the pot.
3. Step 3: Increase the heat to bring the soup back to a boil. Stir in the pastina and cook until the pasta is tender, about 3 minutes. Remove the soup from the heat.
4. Step 4: Taste the soup and adjust seasoning with additional salt if needed. Ladle the soup into bowls and garnish with chopped parsley and grated parmesan cheese. Serve hot.

Tips & Variations

• To make this soup vegetarian, substitute vegetable broth for the chicken broth and omit the parmesan rind or replace with a vegetarian-friendly cheese rind.
• For a creamier texture, stir in a splash of heavy cream before serving.
• Try adding a squeeze of fresh lemon juice at the end to brighten the flavors.
• If you prefer chunks of vegetables, reserve some cooked vegetables before pureeing and add them back into the soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a little water or broth to loosen the soup as the pasta absorbs liquid and thickens over time. Reheat gently on the stove over medium heat until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any tiny pasta works well in this soup, such as alphabet, orzo, or acini di pepe. Just adjust cooking time accordingly so the pasta remains tender but not mushy.

What can I do if I don’t have a food processor?

You can use an immersion blender directly in the pot to puree the vegetables until smooth. Alternatively, mash the vegetables with a fork or potato masher for a chunkier texture.

Pastina Soup Recipe

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4.9 from 83 reviews

A comforting and creamy Italian-style Pastina Soup made with tender pureed vegetables, low-sodium chicken broth, and tiny pasta, topped with fresh parsley and grated Parmesan cheese. This easy-to-make soup is perfect for a quick weeknight meal or to soothe a cold.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Soup Base

• 6 cups low-sodium chicken broth
• 1 medium yellow onion, sliced into large pieces
• 2 carrots, peeled and sliced into large pieces
• 2 celery ribs, sliced into large pieces
• 1 parmesan rind (about 2-inches long)
• Kosher salt, to taste

Pasta

• 1 1/2 cup pastina (or any tiny pasta variety, like alphabet, orzo, or acini di pepe)

Garnish

• 1/4 cup finely chopped parsley leaves
• Grated parmesan cheese, for serving

Instructions

1. Simmer the broth. In a large pot with a lid, combine the low-sodium chicken broth, sliced onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Turn the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the vegetables are very tender, about 20 to 30 minutes.
2. Puree the vegetables. Remove and discard the parmesan rind. Use a slotted spoon to transfer the cooked vegetables to a food processor. Add a couple ladles of the hot broth to help blend, and puree until the mixture is completely smooth. Scrape the pureed vegetables back into the pot with the remaining broth.
3. Boil the pasta. Increase the heat to high to bring the soup back to a boil. Stir in the pastina, and cook until the pasta is tender, about 3 minutes. Once done, remove the pot from the heat.
4. Serve. Taste the soup and season with additional kosher salt if needed. Ladle the hot pastina soup into bowls, garnish with the finely chopped parsley and a sprinkle of grated Parmesan cheese, and serve immediately.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth and omit the Parmesan rind or use a vegetarian cheese rind.
• Pastina cooks quickly; watch closely to avoid overcooking and mushy pasta.
• The Parmesan rind adds depth of flavor but can be omitted if unavailable, though it enhances the soup’s richness.
• Leftover soup can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if necessary.
• To make the soup dairy-free, skip the Parmesan cheese garnish and rind or use dairy-free alternatives.

Keywords: Pastina Soup, Italian Soup, Easy Soup Recipe, Comfort Food, Tiny Pasta Soup