If you’ve ever longed for a cozy, comforting bowl that transports you right into the heart of Italy, you’re in for a treat with this Italian Pastina Soup Recipe. It’s this wonderfully simple soup featuring tiny pastina pasta, a flavorful vegetable broth, and cheesy goodness that’s been a family favorite in my kitchen for years. I absolutely love how it’s both light enough for a quick lunch yet hearty enough to warm you up on chilly nights—you’re going to find it’s ridiculously easy to make and a total crowd-pleaser.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these basics in your kitchen, no fancy shopping required.
- Quick to Prepare: From chopping to simmering, it comes together in about 35 minutes—perfect for busy days.
- Comfort in a Bowl: The creamy vegetable puree combined with tender pasta and Parmesan hits all the cozy notes.
- Family-Friendly: Little kids and grown-ups alike go gaga for this delicate yet flavorful soup.
Ingredients You’ll Need
This Italian Pastina Soup Recipe shines because of the simple, fresh ingredients that meld into a silky, savory broth. Each item plays its role, from aromatic veggies to that magical Parmesan rind that infuses this broth with depth.
- Yellow or White Onion: Adds a subtle sweetness and savory base—no need to be precise, just roughly chopped works perfectly.
- Carrots: They bring natural sweetness and texture to the soup’s base.
- Celery Sticks: Offers an earthy note that complements the other veggies beautifully.
- Chicken or Vegetable Broth: The foundation of flavor; homemade or store-bought both work well—just choose one with good quality and low sodium.
- Parmesan Rind: This might be my secret weapon—it subliminally enriches the broth, making it taste so much more luxurious.
- Pastina Pasta: Tiny pasta like pastina, acini di pepe, or stelline cooks quickly and lends a lovely texture without overwhelming the soup.
- Grated Parmesan Cheese: Stirred in at the end for that classic cheesy finish you’ll crave bite after bite.
- Salt and Pepper: Essential for seasoning—adjust to your taste. Don’t be shy with fresh cracked pepper.
- Fresh Parsley (Optional): I love a sprinkle on top for color and subtle freshness.
Variations
I love that this Italian Pastina Soup Recipe is incredibly flexible, so you can tweak it based on what you have or dietary needs. I often change it up just to keep things interesting or to make it fit our preferences better.
- Vegetarian: Use a vegetable broth and skip the Parmesan rind or use a vegetarian-friendly hard cheese rind for a meatless version that’s still rich in flavor.
- Extra Protein: I’ve tossed in shredded cooked chicken or white beans to make it a more filling meal.
- Herbs: Sometimes I add fresh thyme or basil for an herbaceous twist, especially in summer.
- Vegetables: You can sneak in finely chopped spinach or kale right before serving for extra nutrients and color.
How to Make Italian Pastina Soup Recipe
Step 1: Build Your Flavor Base
Start by roughly chopping your onion, carrots, and celery. Don’t stress about perfect cuts; this soup is forgiving, and the veggies get pureed anyway. Toss them into a large pot along with your broth and that wonderful Parmesan rind. Crank the heat up to bring everything to a good, rolling boil. This step really starts the magic—your kitchen will smell amazing!
Step 2: Simmer and Soften
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 15 to 18 minutes until the vegetables are tender. This simmering extracts the flavors beautifully, giving the broth a rich depth. I usually peek once or twice to make sure everything’s cooking evenly.
Step 3: Puree Your Veggie Goodness
Carefully strain the softened vegetables from the broth—reserve some of the broth to help blend. I usually take about half a cup of the broth and toss it with the vegetables into my blender (you can also use an immersion blender right in the pot). Blend until silky smooth. Be super careful with the hot liquid—it’s a good idea to vent the lid slightly to avoid splashes.
Step 4: Combine and Cook the Pastina
Pour your creamy veggie puree back into the pot, give it a good stir, then add the pastina pasta. Let it simmer on low for about 7 to 9 minutes until the pasta becomes tender but still holds a slight bite. I always keep a close eye here because pastina cooks quickly and can get mushy if you’re not careful.
Step 5: Finish with Cheese and Seasoning
Turn off the heat and stir in the grated Parmesan cheese—trust me, this makes everything taste insanely good. Then season to taste with salt and freshly cracked black pepper. If you like, sprinkle chopped fresh parsley on top for that gorgeous bright pop and gentle herbaceous touch. And voilà—your Italian Pastina Soup is ready to enjoy!
Pro Tips for Making Italian Pastina Soup Recipe
- Simmer Gently: I learned the hard way that boiling too hard once the pasta goes in can make it mushy; keep it just at a gentle simmer.
- Use the Parmesan Rind: Don’t toss that rind—throw it into the broth and simmer for a subtle umami boost you won’t want to live without.
- Careful Blending: Always blend hot soup with the lid slightly off and blender tilted to avoid splatters—safety first, always!
- Taste Before Salting: Broth and Parmesan both add saltiness, so taste before adding extra to avoid over-seasoning.
How to Serve Italian Pastina Soup Recipe
Garnishes
I usually keep it simple—just a light sprinkle of fresh parsley because it brightens the whole bowl and adds a little crunch. If you’re feeling fancy, a drizzle of extra virgin olive oil or a pinch of freshly cracked black pepper really lifts the flavors. For an extra cheesy touch, toss a bit more grated Parmesan on top right before serving.
Side Dishes
When my family’s sitting down for this soup, I love pairing it with crusty Italian bread or garlic breadsticks to soak up every drop. A fresh side salad with lemon vinaigrette balances the warmth of the soup perfectly. For a heartier meal, a simple Caprese salad or roasted vegetables also make great companions.
Creative Ways to Present
For special occasions, I’ve served this Italian Pastina Soup Recipe in individual mini bread bowls—super cute and fun! You could also drizzle a basil oil or swirl some pesto on top for an elegant look. Using pretty bowls or rustic pottery helps bring that authentic Italian vibe to your table that guests really notice.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container in the fridge and try to eat them within 2-3 days. The soup thickens a bit as it sits, so you might want to stir in a splash of broth or water when reheating to bring it back to that perfect, comforting consistency.
Freezing
While this soup freezes okay, I prefer making fresh batches because pastina tends to soften further upon thawing, resulting in a softer texture. If you do freeze it, store the soup without pasta, and add fresh cooked pastina when reheating for the best result.
Reheating
I gently reheat this soup over low heat on the stovetop, stirring frequently. Adding a little broth or water helps loosen it up. Avoid microwaving unless you add liquid, as it can dry out quickly. Reheating slowly preserves that fresh-from-the-stove flavor we love.
FAQs
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Can I make Italian Pastina Soup Recipe without the Parmesan rind?
Absolutely! While the Parmesan rind adds a wonderful depth, you can skip it and still have a tasty soup. Just add a little extra Parmesan cheese near the end of cooking to boost flavor.
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What can I substitute if I don’t have pastina pasta?
Pastina’s tiny size is key here, but other very small pastas like acini di pepe or stelline work great. If you can’t find them, mini orzo is a good substitute, although the texture will differ slightly.
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Is Italian Pastina Soup Recipe suitable for vegetarians?
Yes, just swap the chicken broth for a good quality vegetable broth and omit the Parmesan rind or use a vegetarian cheese rind alternative to keep it fully vegetarian.
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How do I prevent the pasta from getting mushy?
Keep a close eye on the cooking time—pastina cooks fast, usually 7-9 minutes. Also, keep the heat at a gentle simmer rather than a full boil once the pasta is added.
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Can I make this soup gluten-free?
You can use gluten-free small pasta varieties, but cooking time and texture may vary. Just be sure your broth and Parmesan are also gluten-free.
Final Thoughts
This Italian Pastina Soup Recipe holds a special place in my heart because it’s the kind of simple, soulful food that feels like a warm hug. Whether you’re feeling under the weather, need a quick weeknight meal, or just want to savor something delicious without fuss, this soup has got your back. I truly hope you give it a try and end up loving it as much as my family and I do. Once you make it, you’ll find yourself coming back to it again and again—there’s something so comforting about that little bowl of goodness!
Print
Italian Pastina Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
A comforting and simple Italian Pastina Soup featuring tender vegetables pureed to a creamy broth base, tiny pastina pasta cooked until perfect, and finished with savory Parmesan cheese and fresh parsley. This soup is perfect for a quick, nourishing meal that warms the soul and tantalizes the taste buds with classic Italian flavors.
Ingredients
Vegetables and Broth
- 1 yellow or white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 6 cups chicken or vegetable broth
- 1 Parmesan rind
Pasta and Cheese
- 1 cup pastina pasta (or other small pasta like acini di pepe or stelline)
- ½ cup grated Parmesan cheese
Seasoning and Garnish
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Vegetables: Roughly chop the yellow or white onion, carrots, and celery sticks. Precision is not necessary as the vegetables will be pureed later.
- Cook Vegetables in Broth: Add the chopped vegetables and the Parmesan rind to a large pot along with the chicken or vegetable broth. Bring the mixture to a boil over high heat.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and simmer for 15–18 minutes, or until the vegetables are tender.
- Puree the Vegetables: Remove the vegetables from the pot using a strainer. Place them in a blender along with ½ to 1 cup of the broth, or alternatively use an immersion blender directly in another pot to blend the vegetables until smooth. Exercise caution when blending hot liquids to avoid burns.
- Combine and Cook Pasta: Pour the pureed vegetable mixture back into the pot and add the pastina pasta. Simmer for 7–9 minutes until the pasta is al dente and cooked through.
- Season and Serve: Turn off the heat and stir in the grated Parmesan cheese. Season the soup with salt and black pepper to your taste. Serve the soup topped with freshly chopped parsley for a burst of freshness.
Notes
- You can substitute the pastina pasta with other tiny pasta shapes such as acini di pepe or stelline.
- Using Parmesan rind adds depth and a rich umami flavor to the broth; don’t skip it if available.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- When blending hot liquids, allow them to cool slightly and vent the blender lid to prevent pressure buildup.
- This soup freezes well; store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
