If you’re craving a bowl of comfort that feels like a warm hug in a spoon, this Pastina Soup Recipe is exactly what you need. It’s a simple, soothing soup that combines tender pastina pasta with a silky blend of pureed vegetables and rich Parmesan flavors. Perfect for chilly days or whenever you want something gentle yet flavorful, this recipe showcases how a few humble ingredients can come together to create a truly cozy and satisfying meal. Whether you’re feeding a crowd or just yourself, this soup’s delicate texture and heartwarming taste will have you coming back for more.
Ingredients You’ll Need
Every ingredient in this Pastina Soup Recipe plays a crucial role, balancing flavor, texture, and aroma to create that perfect bowl of comfort. From the savory broth to the tender carrots and the star of the show, pastina pasta, each element is simple but essential.
- 6 cups low-sodium chicken broth: Provides a rich and flavorful base without overpowering the delicate pastina.
- 1 medium yellow onion, sliced into large pieces: Adds natural sweetness and complexity during simmering.
- 2 carrots, peeled and sliced into large pieces: Gives the soup a subtle sweetness and vibrant color.
- 2 celery ribs, sliced into large pieces: Offers an aromatic depth that enhances the broth’s savory character.
- 1 parmesan rind (about 2-inches long): Infuses the soup with that unmistakable umami and richness.
- Kosher salt: Used to season the broth and bring all flavors together.
- 1 1/2 cup pastina (or any tiny pasta like alphabet, orzo, or acini di pepe): Adds tender, bite-sized texture that makes this soup so cozy.
- 1/4 cup finely chopped parsley leaves (for garnish): Provides a fresh, bright contrast to the soup’s richness.
- Grated parmesan cheese (for serving): A final shower of cheesy goodness to make every spoonful shine.
How to Make Pastina Soup Recipe
Step 1: Simmer the Broth and Vegetables
Start by combining the chicken broth, onion, carrots, celery, parmesan rind, and a pinch of kosher salt in a large pot with a lid. Turn the heat to high and bring everything to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. This step is where all those wonderful flavors start to meld and develop, turning the broth into something incredibly flavorful and comforting. Allow the vegetables to become very tender, which should take about 20 to 30 minutes.
Step 2: Puree the Vegetables
Next, remove the parmesan rind and use a slotted spoon to scoop out the softened vegetables. Transfer them to a food processor and add a couple of ladles of the hot broth from the pot. Blend until you have a completely smooth, velvety mixture. This creates the luscious body of the soup, making it thick and creamy without any cream. Scrape the pureed veggies back into the pot, blending those amazing natural flavors with the broth.
Step 3: Cook the Pastina
Bring the soup back to a boil over high heat. Stir in your pastina pasta and cook it until tender, which usually takes about 3 minutes or so. This tiny pasta cooks quickly and absorbs some of the flavorful broth, turning wonderfully soft and delicious. Once the pasta is cooked, remove the pot from heat to avoid overcooking.
Step 4: Final Seasoning and Serving
Give your soup a taste and adjust the seasoning if needed, adding a touch more salt if it feels a little flat. Ladle the hot, comforting pastina soup into bowls and finish each serving with a sprinkle of fresh parsley and a generous amount of grated Parmesan cheese. These finishing touches add brightness and a cheesy finish that makes this classic soup so memorable.
How to Serve Pastina Soup Recipe
Garnishes
Freshly chopped parsley not only adds a pop of color but also a gentle freshness that balances the soup’s rich flavors. A shower of grated Parmesan is an absolute must—it melts slightly into the warm soup, creating pockets of cheesy goodness. If you want a touch of indulgence, a drizzle of good-quality olive oil can add a beautiful silky finish.
Side Dishes
Pair this Pastina Soup Recipe with a crisp green salad or some crunchy garlic bread. The soup’s delicate texture benefits from something with a bit of bite or crispness on the side. A simple side of roasted vegetables or a light sandwich also works beautifully for a heartier meal.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls with a sprinkle of parsley in a simple pattern on top. You can also add tiny Parmesan crisps on the side to dip into the soup. If serving to kids, playful-shaped pastina like alphabet or stars makes the meal a fun experience beyond just the taste.
Make Ahead and Storage
Storing Leftovers
This Pastina Soup Recipe stores beautifully in the refrigerator for up to three days. Because the pasta will continue to soak up broth, it’s best to keep the soup slightly undercooked if you plan to save some for later, or store the pasta and broth separately if possible.
Freezing
Freezing this soup is possible but not ideal with the pasta cooked inside as it tends to become mushy when thawed. If you want to freeze, keep the broth and pureed vegetables separate from the pastina, and add the pasta fresh when reheating.
Reheating
When reheating, warm the soup gently over medium heat, stirring occasionally. If it seems too thick, add a splash of broth or water to loosen the consistency. If you’ve stored pasta separately, add it in at the end just long enough to warm through.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for a good-quality vegetable broth. The parmesan rind still adds incredible flavor, and the pureed vegetables keep the soup rich and satisfying.
What other pastas can I use instead of pastina?
Tiny pasta shapes like orzo, acini di pepe, or even alphabet pasta work wonderfully in place of pastina. Just keep an eye on cooking time as some shapes may take a bit longer to soften.
Is it okay to skip pureeing the vegetables?
Yes, you can leave the vegetables chunky if you prefer a more rustic soup. Just simmer them until soft, then add the pasta directly. Pureeing gives a creamier texture, but chunky works too.
Can I add protein to this soup?
For a heartier meal, shredded cooked chicken or cooked beans can be stirred in at the end. Just be careful not to overpower the delicate flavor of the pastina.
How do I prevent the pasta from getting mushy if I plan to store leftovers?
Cooking the pasta just until al dente and slightly undercooking it is key if you intend to reheat leftovers. Alternatively, store cooked pasta separately and combine it with the warmed broth just before serving.
Final Thoughts
This Pastina Soup Recipe is a little bowl of love, perfect for those moments when you want something simple, nourishing, and utterly comforting. Easy to make yet full of rich flavors, it’s a dish that brings warmth to your table and a smile to your face. Give it a try—you might just find it becoming one of your all-time favorites.
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Pastina Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Pastina Soup features tender vegetables pureed into a flavorful low-sodium chicken broth, simmered to perfection and combined with tiny pasta for a warm, nourishing meal. Garnished with fresh parsley and grated Parmesan, it’s a simple yet elegant soup that comes together in just 30 minutes, perfect for a cozy lunch or light dinner.
Ingredients
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 cups pastina (or any tiny pasta variety such as 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. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 to 30 minutes until the vegetables are very tender.
- Puree the vegetables: Remove and discard the Parmesan rind. Using a slotted spoon, transfer the softened vegetables to a food processor. Add a few ladles of the cooking broth and blend until completely smooth. Return the pureed vegetables back into the pot with the remaining broth mixture.
- Boil the pasta: Increase the heat to high to bring the soup back to a boil. Stir in the pastina and cook for about 3 minutes until the pasta is tender. Once cooked, remove the pot from the heat.
- Serve: Taste the soup and adjust seasoning with additional salt if needed. Ladle the soup into bowls, garnish with finely chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve hot and enjoy.
Notes
- You can substitute low-sodium vegetable broth to make this soup vegetarian, but omit the Parmesan rind or use a vegetarian alternative.
- Pastina cooks very quickly; avoid overcooking to maintain a pleasant texture.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a creamier texture, stir in a splash of cream or milk just before serving.
- If you don’t have a food processor, use an immersion blender to puree the vegetables directly in the pot.
