This Italian Pastina Soup is a warm hug in a bowl! It’s made with tiny pasta, veggies, and broth, creating a comforting and tasty dish that’s perfect for chilly days.
Whenever I’m feeling under the weather, this soup comes to the rescue. It’s so simple to make. I just boil the pasta and add it to the rich broth—easy peasy!
Key Ingredients & Substitutions
Pastina Pasta: This tiny pasta is perfect for soups. If you can’t find it, try using orzo or any small pasta like ditalini or acini di pepe. They’ll cook similarly and still bring that comforting texture!
Broth: Chicken broth adds depth to the soup, but you can easily swap it for vegetable broth for a vegetarian option. If you want more flavor, consider low-sodium broth so you can control the saltiness.
Vegetables: I like to stick with classic onion, celery, and carrot (mirepoix) for great flavor. If you want to mix it up, feel free to add spinach, zucchini, or peas for extra nutrients!
Parmesan Cheese: Grated Parmesan on top adds a lovely umami touch. Pecorino Romano or even nutritional yeast can be great substitutes if you want something similar or dairy-free.
How Can I Make Sure My Pastina is Cooked Perfectly?
The pastina is the star of this soup, so cook it just right! Overcooking pasta can make it mushy, so here’s what to do:
- Keep a close eye on it when added to the broth. Start checking for doneness around the 5-minute mark.
- Look for pastina that is tender with a slight bite (al dente) when you taste it. It should not feel mushy!
- If you’re not serving the soup right away, consider cooking the pastina separately and adding it just before serving. This keeps it perfectly tender!
Follow these tips, and you’ll have a delicious bowl of Italian Pastina Soup that’s sure to warm your soul!
Italian Pastina Soup
Ingredients You’ll Need:
- 1 ½ cups pastina pasta (small star-shaped or rice-shaped pasta)
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
- Grated Parmesan cheese, for garnish
- Optional: pinch of red pepper flakes for a slight kick
How Much Time Will You Need?
This cozy Italian Pastina Soup will take about 15 minutes to prepare and about 10 minutes to cook, making a total of around 25–30 minutes from start to finish. Quick, warm, and delightful!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is nice and warm, add the finely diced onion, carrot, and celery. Sauté them together for about 5–7 minutes until they become soft and fragrant. This step really brings out the flavors!
2. Add Garlic:
Next, toss in the minced garlic and cook for another minute. Be careful not to let it burn, as burnt garlic can taste bitter!
3. Boil the Broth:
Now, pour in the chicken or vegetable broth and bring it all to a gentle boil. The broth is what gives this soup its delicious heartiness!
4. Cook the Pastina:
Once it’s boiling, add the pastina pasta to the pot. Reduce the heat and let it simmer. Cook for about 5–7 minutes, stirring occasionally, until the pastina is tender but still has a little bite to it. Remember, we don’t want mushy pasta!
5. Season the Soup:
Once the pastina is cooked, season your soup with salt and freshly ground black pepper to taste. If you like a bit of heat, this is the moment to sprinkle in those red pepper flakes!
6. Stir in Fresh Parsley:
Now, stir in half of the chopped fresh parsley for a burst of flavor and color.
7. Serve the Soup:
Finally, ladle the warm soup into bowls. Top it off with the remaining parsley and add a generous sprinkle of grated Parmesan cheese for that perfect finishing touch.
8. Enjoy!
Serve it hot with some crusty bread on the side, and enjoy your comforting bowl of Italian Pastina Soup!
This soup is perfect for chilly days or whenever you need a cozy meal. Buon Appetito!
Can I Use Different Types of Pasta?
Absolutely! While pastina is ideal for this soup, you can substitute it with orzo, ditalini, or even small shells if you prefer. Just keep an eye on the cooking time as different pasta shapes may require different cooking times.
Can I Make This Soup Vegetarian?
Yes! Simply swap the chicken broth for vegetable broth, and you’re good to go. This makes a hearty and flavorful vegetarian option!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much broth, you can add a little extra broth or water when reheating to bring back the soupy consistency.
Can I Add More Vegetables?
Definitely! Feel free to add in chopped spinach, kale, or diced zucchini for some extra nutrition and color. Just make sure to adjust the cooking time slightly if you’re adding veggies that need more time to cook.
