Pastina Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
Find it online: https://platedandproud.com/pastina-soup-recipe/
