If you’re craving a comforting bowl of warmth that feels like a hug in a spoon, this Italian Pastina Soup Recipe is an absolute must-try. Picture tender, small pastina pasta swimming in a silky, pureed vegetable broth enriched with the subtle umami of Parmesan rind and finished with a sprinkle of freshly grated Parmesan. It’s simple, soothing, and genuinely satisfying—perfect for chilly evenings or anytime you want to indulge in authentic Italian comfort food that is both nourishing and delicious.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; just a handful of humble, fresh ingredients come together to create a flavorful, textured soup that’s far from ordinary. Each component plays a vital role—from the mirepoix vegetable base that forms the soul of the broth, to the tiny pastina pasta that provides that lovely delicate bite, and the Parmesan rind that infuses the broth with a rich depth.
- Yellow or white onion: Roughly chopped to add a sweet, aromatic foundation to the soup.
- Carrots: Their natural sweetness balances the savory broth perfectly.
- Celery sticks: Adds a subtle crispness and classic Italian flavor to the base.
- Chicken or vegetable broth: The flavorful liquid that carries all the goodness together; use homemade if you can for extra depth.
- Parmesan rind: A treasure in Italian cooking, melting slowly into the broth for an irresistible richness.
- Pastina pasta: Tiny pasta that cooks quickly and gives the soup a tender, comforting texture.
- Grated Parmesan cheese: Stirred in at the end for that finishing touch of savory creaminess.
- Salt and pepper: To taste, ensuring every spoonful is perfectly seasoned.
- Fresh parsley (optional): For a vibrant, fresh garnish that brightens up the bowl.
How to Make Italian Pastina Soup Recipe
Step 1: Prepare Your Vegetables
No need for perfect dicing here—roughly chop your onion, carrots, and celery. These vegetables form the hearty base of your soup, contributing both flavor and texture. The rustic chopping means more surface area for the flavors to mingle in the broth.
Step 2: Build the Broth
Place the chopped vegetables, broth, and Parmesan rind in a large pot and bring everything to a robust boil over high heat. The Parmesan rind is a real star here—it slowly releases its savory essence, elevating the broth to a whole new level of deliciousness.
Step 3: Simmer Until Tender
Reduce the heat, cover the pot, and let the soup simmer gently for about 15 to 18 minutes. This slow cooking softens the vegetables just right and allows the flavors to meld beautifully—for such a simple recipe, this step is crucial.
Step 4: Puree the Vegetables
Using a strainer, remove the cooked vegetables and add them to a blender with some of the hot broth—about half a cup to one cup—then blend until smooth. If you prefer, you can use an immersion blender directly in the pot to achieve this creamy texture. Just be careful when working with hot liquids!
Step 5: Add the Pastina
Pour your velvety pureed vegetables back into the pot and stir in the pastina pasta. Let it simmer gently for 7 to 9 minutes until the pasta is perfectly tender, absorbing those wonderful flavors.
Step 6: Final Touches
Turn off the heat and stir in grated Parmesan cheese, then season with salt and freshly ground black pepper to taste. This is where the soup truly transforms, becoming silky and rich with every stir.
Step 7: Garnish and Serve
Serve your Italian Pastina Soup Recipe hot, topped with a sprinkle of fresh parsley if you like. The parsley adds a pop of color and a hint of freshness, making the soup as beautiful as it is delicious.
How to Serve Italian Pastina Soup Recipe
Garnishes
Adding fresh parsley right before serving is a classic choice, but you can also try a drizzle of quality olive oil or a few shavings of extra Parmesan for that extra touch of indulgence. A crack of black pepper on top always works wonders to heighten the flavor.
Side Dishes
This soup pairs beautifully with crusty Italian bread or a warm focaccia to soak up every last drop. A simple green salad with a lemon vinaigrette can also provide a refreshing counterpoint to the richness of the soup.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or rustic ceramic mugs for an inviting, casual presentation. You could even top it with toasted pine nuts or a small spoonful of pesto to add a flavorful crunch or herbaceous note.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Italian Pastina Soup Recipe to an airtight container and store it in the refrigerator. It should stay fresh and flavorful for up to three days. The soup tends to thicken as the pasta absorbs the broth, so you may need to add a splash of broth or water when reheating.
Freezing
Because the pasta can become mushy after freezing and thawing, it’s best to freeze the soup without the pastina. Freeze the pureed vegetable broth separately in a freezer-safe container and add freshly cooked pastina when you’re ready to enjoy it again.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup feels too thick, add a bit of broth or water to loosen it up. Add extra Parmesan or fresh herbs right before serving for that just-made flavor.
FAQs
Can I make this Italian Pastina Soup Recipe vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth and keep the Parmesan rind for that wonderful savory depth. Just double-check your Parmesan is vegetarian-friendly if that’s important to you.
Can I substitute the pastina with another small pasta?
Yes, you can swap pastina for other tiny pasta shapes such as acini di pepe or stelline. Just keep an eye on cooking time because sizes might slightly vary, but the texture and cozy feeling will remain.
Is it necessary to use a Parmesan rind?
While the rind adds a fantastic depth of flavor and richness, if you don’t have one, you can boost flavor with extra grated Parmesan or a splash of soy sauce to mimic that umami tang in a pinch.
Can I make this soup vegan?
For a vegan version, use vegetable broth and omit the Parmesan rind and cheese. Try adding nutritional yeast or a touch of miso paste to bring some of that cheesy, savory flavor back in.
How long does the soup take to make?
This Italian Pastina Soup Recipe takes about 35 minutes from start to finish, which makes it a perfect weeknight dinner option when you want something quick yet satisfying.
Final Thoughts
This Italian Pastina Soup Recipe is a true gem that brings the comforting nostalgia of traditional Italian cooking right into your kitchen. Its balance of simple ingredients and heartwarming flavors makes it an ideal choice for any day you need a little extra comfort. I can’t recommend it enough—grab those ingredients and make a batch; your future self will thank you for this delicious, soul-satisfying meal.
Print
Italian Pastina Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
This comforting Italian Pastina Soup is a warm, flavorful dish perfect for any season. It features a creamy vegetable base made from simmered onion, carrots, and celery, blended with savory Parmesan rind-infused broth and tender pastina pasta. Finished with grated Parmesan and fresh parsley, this soup is easy to prepare and serves as a nourishing meal for the whole family.
Ingredients
Vegetables
- 1 yellow or white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
Broth & Cheese
- 6 cups chicken or vegetable broth
- 1 Parmesan rind
- 1/2 cup grated Parmesan cheese
Pasta
- 1 cup pastina pasta (or other small pasta like acini di pepe or stelline)
Seasoning & Garnish
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Vegetables: Roughly chop the onion, carrots, and celery. Precise cuts are not necessary as the vegetables will be blended later.
- Simmer Vegetables: Place the chopped vegetables in a large pot with the chicken or vegetable broth and the Parmesan rind. Bring the mixture to a boil over high heat.
- Cook to Tenderness: Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 15-18 minutes until the vegetables become tender.
- Puree the Soup Base: Remove the vegetables using a strainer. Transfer them to a blender along with ½ to 1 cup of the cooking broth, or alternatively use an immersion blender directly in the pot. Blend until smooth, being cautious with hot liquids to avoid splatters.
- Cook the Pasta: Pour the pureed vegetable mixture back into the pot and add the pastina pasta. Simmer for 7-9 minutes until the pasta is fully cooked and tender.
- Season and Finish: Turn off the heat and stir in the grated Parmesan cheese. Add salt and black pepper to taste, adjusting seasoning as needed.
- Serve: Ladle the soup into bowls and top with freshly chopped parsley if desired. Serve warm for a comforting meal.
Notes
- You can use chicken or vegetable broth based on your preference or dietary needs.
- Parmesan rind adds rich umami flavor; if unavailable, a small amount of Parmesan cheese stirred in early can enhance taste.
- Pastina can be substituted with other tiny pasta shapes like acini di pepe or stelline.
- Use an immersion blender for easier pureeing without transferring hot liquids.
- Adjust broth quantity if you prefer thinner or thicker soup consistency.
- Leftover soup can be refrigerated for up to 3 days and reheated gently while adding extra broth as needed.
