Print

Pastina Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting, classic Italian soup made with tiny pasta (pastina), fresh vegetables, and a rich broth. This easy-to-make soup is perfect for a cozy meal, especially when you’re craving something light but flavorful.

Ingredients

Scale
  • 1 cup pastina (tiny star-shaped pasta or other small pasta shapes)
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 6 cups low-sodium chicken or vegetable broth
  • 1 Parmesan rind (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped
  • Grated Parmesan cheese
  • Extra virgin olive oil

Instructions

  • Sauté Vegetables:
    • Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the chopped onion, carrots, celery, and minced garlic for about 5-7 minutes, until the vegetables are softened and fragrant.
  • Add Broth and Simmer:
    • Pour in the chicken or vegetable broth and add the Parmesan rind (if using). Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to develop.
  • Cook the Pastina:
    • Stir in the pastina and cook according to the package instructions, usually about 6-8 minutes, until the pasta is tender. Stir occasionally to prevent sticking.
  • Season and Serve:
    • Remove and discard the Parmesan rind. Season the soup with salt and black pepper to taste.
    • Ladle the hot soup into bowls, and garnish with fresh chopped parsley, grated Parmesan cheese, and a drizzle of extra virgin olive oil.

Notes

  • For an even richer flavor, add a splash of heavy cream before serving, if desired.
  • You can make the soup ahead of time; just store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Nutrition

Find it online: https://deliceflash.com/pastina-soup/