Pastina Soup Recipe

Introduction

Pastina soup is a comforting and simple dish that’s perfect for chilly days or when you need something soothing. This tiny pasta soup blends flavorful broth with tender pureed vegetables, creating a creamy texture without cream. Ready in under an hour, it’s a cozy meal that feels homemade and nourishing.

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, to taste
• 1 1/2 cups pastina (or any tiny pasta 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. Let it 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 of 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 high and bring the soup back to a boil. Stir in the pastina and cook until the pasta is tender, approximately 3 minutes. Remove the pot from the heat.
4. Step 4: Taste the soup and adjust seasoning with more salt if needed. Ladle the soup into bowls and garnish each with chopped parsley and a sprinkle of grated parmesan cheese. Serve hot.

Tips & Variations

• For a vegetarian version, use vegetable broth and omit the parmesan rind, or substitute with a vegetarian parmesan alternative.
• Try adding a squeeze of lemon juice or a pinch of red pepper flakes for a bright or spicy twist.
• If you don’t have pastina, orzo or acini di pepe are excellent substitutes that cook quickly.

Storage

Store leftover pastina soup in an airtight container in the refrigerator for up to 3 days. Because the pasta can absorb broth and thicken the soup, add a splash of broth or water when reheating gently on the stove to loosen the consistency. Avoid freezing as the texture of the pasta may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a food processor?

Yes, you can use an immersion blender directly in the pot to puree the vegetables until smooth, which saves an extra step.

What if I don’t have a parmesan rind?

If you don’t have a parmesan rind, you can still make the soup without it—it adds extra depth but isn’t essential. A few tablespoons of grated parmesan stirred in near the end also adds flavor.

Pastina Soup Recipe

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4.6 from 108 reviews

Classic Pastina Soup is a comforting Italian-inspired dish made with tender pureed vegetables, delicate tiny pasta, and flavorful chicken broth. This easy-to-make soup is perfect for a light meal or when you need a soothing bowl of warmth. It features a blend of simmered aromatic vegetables combined with a parmesan rind to deepen the flavor, finished with fresh parsley and Parmesan cheese.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 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 and Garnish

• 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. Simmer the broth: In a large pot with a lid, combine the chicken broth, sliced onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Place the pot over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with the lid, and let it simmer gently until the vegetables are very tender, about 20 to 30 minutes.
2. Puree the vegetables: Remove the parmesan rind and discard it. Using a slotted spoon, transfer the cooked vegetables from the pot to a food processor. Add a few ladles of the broth to the vegetables to help with blending. Puree until completely smooth. Scrape the pureed vegetable mixture back into the pot with the remaining broth.
3. Boil the pasta: Turn the heat back to high to bring the soup to a boil again. When boiling, stir in the pastina or chosen tiny pasta. Cook for approximately 3 minutes or until the pasta is tender but not mushy. Then, remove the pot from the heat.
4. Serve: Taste the soup and adjust the seasoning, adding more salt if needed. Ladle the hot pastina soup into serving bowls. Garnish each bowl with a sprinkle of finely chopped parsley and grated parmesan cheese. Serve immediately while hot.

Notes

• You can substitute the chicken broth with vegetable broth to make it vegetarian-friendly.
• Pastina cooks quickly; avoid overcooking to keep its delicate texture.
• For a creamier texture, you may blend some of the broth with the vegetable puree.
• If parmesan rind is unavailable, add a handful of grated parmesan cheese during simmering for flavor.
• This soup freezes well; store in airtight containers for up to 3 months.

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