If you have been searching for a comforting, simple, and utterly delicious soup to warm your soul, this Italian Pastina Soup Recipe is an absolute must-try. Tiny pastina pasta stars swim in a silky vegetable broth enriched with the earthy sweetness of slow-simmered carrots, celery, onion, and garlic. Every spoonful feels like a big, cozy hug from an old friend, making this soup perfect for a light lunch, a soothing dinner, or any time you crave a little Italian-inspired comfort in a bowl.
Ingredients You’ll Need
Gathering these straightforward yet flavorful ingredients is the key to making a soul-satisfying Italian Pastina Soup Recipe. Each item plays a crucial role, from building a rich broth to adding that tender bite of pastina that defines the dish.
- Pastina pasta (1 cup): Choose stelline or a similar tiny shape to achieve that classic texture and quick cooking time.
- Brown onion (1, roughly chopped): Adds a mild sweetness and depth to the broth.
- Carrots (2, roughly chopped): Bring natural sweetness and vibrant color, balancing the savory flavors.
- Celery sticks (2, roughly chopped): Provide an aromatic foundation with slight earthiness and crunch.
- Garlic cloves (4, roughly chopped): Infuse the broth with warm, pungent flavor.
- Vegetable broth (6 cups, low-sodium preferred): Forms the heart of the soup, carrying all the flavors together; chicken broth works beautifully too.
- Salt and black pepper (to taste): Essential seasoning to brighten and balance the soup.
- Bay leaf (optional): Adds subtle earthy and herbal notes to enrich the broth.
- Parmesan rind (optional): Melts into the broth to create a savory, umami depth.
- Chopped parsley (optional, for garnish): Lends fresh color and brightness when sprinkled on top.
- Grated parmesan cheese (optional, for garnish): Offers a sharp and creamy finish.
- Olive oil (optional, for garnish): A delicate drizzle adds a fruity richness.
How to Make Italian Pastina Soup Recipe
Step 1: Prepare the Vegetables
Start by roughly chopping your onion, carrots, celery, and garlic cloves. Don’t worry about perfect cuts here — the soup will blend everything smooth later, so just make sure they’re roughly uniform so they cook evenly. This mix of aromatics is going to build the soul of your broth.
Step 2: Simmer the Broth
Pour the vegetable broth into a large pot, then add the chopped vegetables along with the optional bay leaf and parmesan rind. Season with a pinch of salt and black pepper. Cover and let it simmer gently over medium-high heat for about 20 minutes, allowing all those flavors to meld beautifully while the veggies soften.
Step 3: Check and Strain
After 20 minutes, test the tenderness of the vegetables with a fork—they should be soft and yielding. Remove the bay leaf and parmesan rind, then scoop out the vegetables with a slotted spoon or strain them through a colander, keeping your flavorful broth behind.
Step 4: Blend the Vegetables
Transfer the cooked vegetables into a blender, add half a cup of water to loosen things up, and blend until completely smooth. This step transforms your soup into a luscious, velvety base that feels luxurious but remains wholesome.
Step 5: Combine and Season
Pour the blended veggies back into the pot with the broth, stirring carefully to combine. Give the soup a taste and adjust the seasoning with more salt or pepper if needed. This is the moment to make it just right for your palate!
Step 6: Cook the Pastina
Bring your soup back up to a boil, then sprinkle in the pastina pasta. Stir frequently—at least every minute—to keep the tiny stars from sticking to the bottom of the pot. Cook for 5 to 6 minutes, or until the pastina is perfectly tender but not mushy. You’ll see the soup thicken slightly as the pasta releases starch, creating that comforting texture.
Step 7: Serve the Soup
Ladle your piping hot Italian Pastina Soup into bowls, and get ready to elevate it with your favorite garnishes. This is where things get personal and fun!
How to Serve Italian Pastina Soup Recipe
Garnishes
The options for garnishing Italian Pastina Soup Recipe are simple but transformative. A handful of chopped parsley adds a fresh, herbaceous pop that brightens the dish. Sprinkling grated parmesan cheese delivers a lovely salty, nutty finish, while a light drizzle of high-quality olive oil introduces a silky mouthfeel and subtle fruitiness. Each topping takes the cozy soup to the next level.
Side Dishes
This soup shines brilliantly on its own or paired with crusty Italian bread to sop up every luscious spoonful. A simple green salad or a plate of roasted vegetables complements the gentle flavors without competing. For a heartier meal, consider serving alongside a light grilled chicken or a rustic frittata to keep things balanced.
Creative Ways to Present
Serve the soup in charming rustic bowls to highlight its homemade goodness. For a fun twist, try adding a sprinkle of fresh basil or a few toasted pine nuts on top for unexpected texture. Small bread bowls make an eye-catching and edible container perfect for a cozy gathering, turning this humble Italian Pastina Soup Recipe into a memorable centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—and you might!—store the soup in an airtight container in the refrigerator for up to 3 days. Since pastina absorbs liquid, you may want to add a splash of broth or water when reheating to keep it light and silky.
Freezing
Freezing Italian Pastina Soup Recipe is possible but with a small caveat: the pasta tends to become quite soft after thawing. For best texture, consider freezing the broth and blended vegetables separately, then cook fresh pastina when you’re ready to enjoy the soup again.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally. Add a bit of broth or water as needed to loosen the soup and prevent the pastina from sticking. Microwave reheating works too, but be sure to stir halfway through for even warming.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth adds a lovely richness and depth, making your Italian Pastina Soup Recipe even more comforting. Just choose low-sodium broth to better control the saltiness.
What if I can’t find pastina pasta?
If pastina isn’t available, use any small pasta shapes like acini di pepe, orzo, or tiny stars. They cook quickly and retain that delicate texture integral to the soup’s charm.
Is this soup suitable for vegetarians?
Yes, when prepared with vegetable broth and omitting the parmesan rind or using vegetarian parmesan, this Italian Pastina Soup Recipe is perfectly vegetarian-friendly and still incredibly flavorful.
Can I add protein to this soup?
For a heartier meal, you can stir in shredded cooked chicken, crispy pancetta, or even cooked beans towards the end of cooking. Just keep in mind it’ll alter the traditional light nature of the soup.
How can I make this soup creamier?
To add creaminess without dairy, try blending in a small potato with the vegetables or finishing with a splash of coconut milk or cream. A spoonful of mascarpone stirred in at the end also works wonders in enriching the soup’s texture.
Final Thoughts
This Italian Pastina Soup Recipe is one of those dishes you’ll find yourself coming back to whenever you want a little comfort and nostalgia in a bowl. It’s simple to make, satisfying in every way, and endlessly adaptable to your tastes and pantry. Cozy up with a bowl, share with friends, and let the warmth of Italy brighten your day.
Print
Italian Pastina Soup Recipe
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Pastina Soup is a comforting and nourishing dish featuring tender pastina pasta in a rich vegetable broth blended with aromatic vegetables. Perfect for a quick and satisfying meal, this soup is garnished with parsley, parmesan, and a drizzle of olive oil for a traditional Italian flavor.
Ingredients
Soup Base
- 1 cup pastina pasta (stelline shape or similar)
- 1 brown onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 4 garlic cloves, roughly chopped
- 6 cups vegetable broth (or chicken broth, low-sodium preferred)
- Salt and black pepper, to taste
- Optional: 1 bay leaf
- Optional: 1 parmesan rind
For Garnish (optional)
- Chopped parsley
- Grated parmesan cheese
- Drizzle of olive oil
Instructions
- Prepare Vegetables: Roughly chop the onion, carrots, celery, and garlic cloves to create the base for the broth.
- Simmer Broth: In a large pot, pour the vegetable broth and add the chopped vegetables, bay leaf, and parmesan rind if using. Season with salt and black pepper. Cover and simmer over medium-high heat for about 20 minutes to extract flavors and soften the vegetables.
- Check and Strain Vegetables: Test the vegetables with a fork to ensure they are soft and tender. Remove the bay leaf and parmesan rind. Use a slotted spoon or colander to strain out the vegetables from the broth.
- Blend Vegetables: Transfer the cooked vegetables to a blender, add ½ cup of water, and blend until smooth, creating a creamy vegetable puree.
- Combine and Season: Pour the blended vegetable mixture back into the pot with the broth. Stir well to combine and adjust seasoning with salt and pepper if needed.
- Cook Pastina: Bring the soup to a boil and add the pastina pasta. Stir every minute to prevent sticking and cook for 5 to 6 minutes until the pasta is tender.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil as desired. Serve warm for the best experience.
Notes
- If parmesan rind is unavailable, you can increase the parmesan cheese garnish or omit it.
- Pastina cooks quickly; stir frequently to prevent clumping or sticking.
- For a richer flavor, chicken broth can be used instead of vegetable broth.
- This soup freezes well; store in airtight containers for up to 3 months.
- Adjust seasoning after blending to ensure a balanced taste.
