Italian Pastina Soup Recipe

Introduction

Italian Pastina Soup is a comforting and simple dish featuring tender vegetables, small pasta, and rich Parmesan flavor. Perfect for a cozy meal, this soup comes together quickly and is both nutritious and soothing.

Ingredients

• 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
• 1 cup pastina pasta (or other small pasta)
• 1/2 cup grated Parmesan cheese
• Salt and pepper (to taste)
• Fresh parsley (optional, for garnish)

Instructions

1. Step 1: Chop the onion, carrots, and celery roughly to prepare for cooking.
2. Step 2: In a large pot, combine the chopped vegetables, broth, and Parmesan rind. Bring the mixture to a boil over medium-high heat.
3. Step 3: Reduce the heat to low, cover the pot, and simmer for 15 to 18 minutes until the vegetables are tender.
4. Step 4: Remove the pot from heat and strain the cooked vegetables, reserving the broth. Blend the vegetables with some of the reserved broth until smooth to create a puree.
5. Step 5: Return the vegetable puree to the pot and add the pastina pasta. Simmer gently for 7 to 9 minutes until the pasta is tender and cooked through.
6. Step 6: Stir in the grated Parmesan cheese, and season the soup with salt and pepper to taste.
7. Step 7: Serve the soup hot, garnished with fresh parsley if desired.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• You can substitute pastina with other small pasta shapes like orzo or tiny shells.
• Adding a splash of lemon juice before serving can brighten the flavors.
• If you like a creamier texture, stir in a little cream or a dollop of ricotta cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened. The pasta may absorb liquid and soften further, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance but it’s best to cook the pasta just before serving to prevent it from becoming too soft.

What can I do if I don’t have a Parmesan rind?

If you don’t have a Parmesan rind, you can use extra grated Parmesan cheese, but the simmering process won’t have the same depth of flavor. Alternatively, adding a Parmesan-flavored bouillon cube can help enhance taste.

Italian Pastina Soup Recipe

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4.6 from 79 reviews

A comforting and classic Italian Pastina Soup featuring tender vegetables, a rich Parmesan-infused broth, and delicate small pasta. This easy-to-make soup is perfect for cozy meals and can be garnished with fresh parsley for an aromatic touch.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 yellow or white onion (roughly chopped)
• 2 carrots (roughly chopped)
• 2 celery sticks (roughly chopped)

Broth and Pasta

• 6 cups chicken or vegetable broth
• 1 Parmesan rind
• 1 cup pastina pasta (or other small pasta)

Finishing Touches

• 1/2 cup grated Parmesan cheese
• Salt and pepper (to taste)
• Fresh parsley (optional, for garnish)

Instructions

1. Prepare Vegetables: Chop the yellow or white onion, carrots, and celery roughly to ensure they cook evenly and quickly.
2. Simmer Vegetables and Broth: In a large pot, combine the chopped vegetables, 6 cups of chicken or vegetable broth, and the Parmesan rind. Bring the mixture to a boil to extract flavors from the vegetables and cheese rind.
3. Cook Until Tender: Reduce the heat to low, cover the pot, and let it simmer gently for 15 to 18 minutes, or until the vegetables are tender and infused with broth flavor.
4. Blend Vegetables: Strain out the cooked vegetables while reserving the broth. Blend the vegetables with some of the reserved broth until smooth to create a creamy vegetable puree.
5. Cook the Pasta: Return the vegetable puree and remaining broth to the pot. Add the pastina pasta and simmer for an additional 7 to 9 minutes, stirring occasionally, until the pasta is tender and cooked through.
6. Season and Finish: Stir in the grated Parmesan cheese and season the soup with salt and pepper to taste. Adjust seasoning as needed for a balanced flavor.
7. Serve: Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve immediately for best taste and warmth.

Notes

• If you prefer a chunkier texture, blend only half of the cooked vegetables and stir in the rest.
• Vegetarian option: Use vegetable broth instead of chicken broth.
• Parmesan rind adds deep umami; save your rinds from blocks of Parmesan cheese for soups like this.
• Pastina pasta can be substituted with other small pasta shapes such as orzo or acini di pepe.
• To reduce sodium, use low-sodium broth and adjust salt at the end.
• Use fresh parsley for garnish to add a fresh herbal note and color contrast.

Keywords: Italian soup, Pastina soup, comfort food, vegetable soup, Parmesan rind, easy soup recipe, small pasta soup