Pastina Soup Recipe

Introduction

Pastina Soup is a comforting and simple Italian broth-based soup featuring tiny pasta and pureed vegetables. It’s perfect for a cozy meal or when you want something light yet satisfying. This recipe blends wholesome ingredients into a smooth, nourishing bowl.

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, cover the pot, and 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 few ladles of the broth from the pot and blend until the vegetables form a smooth puree. Return the puree to the pot with the remaining broth.
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 soup from the heat.
4. Step 4: Taste the soup and adjust seasoning by adding more salt if needed. Serve hot, garnished with chopped parsley and a sprinkle of grated parmesan cheese.

Tips & Variations

• For a vegetarian version, substitute the chicken broth with vegetable broth and omit the parmesan rind or replace it with a vegetarian rind alternative.
• Use other tiny pasta shapes you have on hand, such as orzo or acini di pepe, for a similar texture and appearance.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• If you prefer a chunkier texture, blend only half of the vegetables and leave the rest in pieces.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Since the pasta will absorb broth over time, you may want to add a splash of chicken broth or water when reheating to loosen the consistency.

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, or finely mash them with a potato masher for a chunkier texture.

Is pastina the only pasta that works in this soup?

Not at all. Any tiny pasta shapes like orzo, acini di pepe, or alphabet pasta work well. Choose whichever you prefer or have available.

Pastina Soup Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

A comforting and flavorful Pastina Soup made with tender vegetables pureed into a smooth broth, enriched with parmesan rind, and finished with tiny pastina pasta. This easy-to-make Italian-inspired soup is perfect for a cozy meal and can be ready in under an hour.

• Author: Lila
• 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

Broth and Vegetables

• 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. Bring the mixture to a boil over high heat, then reduce 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. Using a slotted spoon, transfer the cooked vegetables to a food processor. Add a couple ladles of the broth and blend until the vegetables form a smooth puree. Scrape the puree 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. Stir in the pastina pasta and cook until tender, about 3 minutes. Remove the pot from the heat.
4. Serve: Taste the soup and adjust seasoning with additional salt if needed. Ladle the soup into bowls, garnish with chopped parsley and a sprinkle of grated parmesan cheese, and serve hot.

Notes

• You can substitute pastina with any tiny pasta shapes like orzo, alphabet pasta, or acini di pepe.
• Using low-sodium broth allows better control over the saltiness of the soup.
• The parmesan rind adds depth and umami to the broth, so do not discard until after simmering.
• This soup can be blended to your preferred texture—fully smooth or slightly chunky.
• Leftover soup can be stored refrigerated for up to 3 days.

Keywords: pastina soup, Italian soup, easy soup recipe, vegetable soup, tiny pasta soup, comfort food