Pastina Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
Find it online: https://www.sanacooks.com/pastina-soup-recipe/
