Name: Italian Pastina Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
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 like acini di pepe or stelline); 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; 2 tablespoons fresh parsley, chopped (optional, for garnish)

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Introduction

This comforting Italian Pastina Soup is a simple, hearty dish perfect for chilly days or when you need a quick, nourishing meal. Silky pureed vegetables and tender pastina pasta create a soothing blend of flavors that’s sure to warm you up.

The image shows two white bowls of creamy yellow risotto with a thick, slightly textured surface, each bowl topped with green chopped herbs and a sprinkle of black pepper and grated cheese, creating a fresh and colorful contrast. A silver spoon with floral engravings rests in the front bowl, partially submerged. Behind the bowls, there are torn pieces of crusty golden-brown bread resting on a light wooden board, along with two rectangular blocks of pale yellow cheese on a white scalloped dish. A blue and white striped cloth is partially visible beside the wooden board, and the whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 like acini di pepe or stelline)
1/2 cup grated Parmesan cheese
Salt and pepper (to taste)
2 tablespoons fresh parsley (chopped, optional for garnish)

Instructions

Step 1: Chop the onion, carrots, and celery roughly; precise cuts are not necessary.
Step 2: Add the chopped vegetables to a large pot with the broth and Parmesan rind. Bring to a boil over high heat.
Step 3: Once boiling, reduce the heat to low, cover the pot, and simmer for 15-18 minutes until the vegetables are tender.
Step 4: Using a strainer, remove the vegetables from the pot. Transfer them to a blender along with ½-1 cup of the hot broth (or place in another pot and use an immersion blender). Blend until smooth, being careful with hot liquids.
Step 5: Return the pureed vegetables to the pot and add the pastina pasta. Simmer for 7-9 minutes until the pasta is tender.
Step 6: Turn off the heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Step 7: Serve the soup topped with freshly chopped parsley if desired.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
If you don’t have pastina, small pasta shapes like acini di pepe or stelline will work perfectly.
Adding a squeeze of fresh lemon juice before serving brightens the flavors beautifully.
If you prefer a chunkier soup, reserve some cooked vegetables and add them back in after blending.

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 to loosen the texture if needed. Pastina may absorb liquid and thicken the soup as it sits.

How to Serve

The image shows two white bowls filled with bright orange creamy soup topped with green chopped herbs and a sprinkle of white grated cheese and black pepper. One bowl is placed closer to the front with a silver spoon resting inside, showing an embossed floral pattern. Behind it, a second bowl is partly visible with similar soup and toppings. To the side, there are two thick pieces of crusty bread with a brown golden crust and a small white dish holding two blocks of light yellow cheese, all placed on a wooden board. The surface underneath is a white marbled texture and a folded blue and white striped cloth is seen at the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Parmesan?

Parmesan adds a distinctive nutty flavor and helps thicken the soup, but you can substitute with Pecorino Romano or Grana Padano if you prefer. Avoid cheeses that melt too much and change the texture.

Can I make this soup vegan?

Yes. Use vegetable broth and omit the Parmesan rind and cheese. To boost flavor, add nutritional yeast or a splash of soy sauce before serving.