Description
Italian Pastina Soup is the ultimate comfort food, perfect for chilly days or when you need a feel-better meal. Made with simple ingredients like carrots, celery, onion, and tiny pastina pasta, this velvety soup comes together in just 35 minutes. It’s cozy, cheesy, and a nostalgic favorite for the whole family.
Ingredients
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1 yellow or white onion (150g), roughly chopped
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2 carrots (150g), roughly chopped
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2 celery sticks (120g), roughly chopped
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1.5 liters (6 cups) chicken or vegetable broth
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1 Parmesan rind (about 30g)
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1 cup (170g) pastina pasta (or acini di pepe/stelline)
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1/2 cup (50g) grated Parmesan cheese
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Salt and black pepper, to taste
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2 tablespoons (8g) fresh parsley, chopped (optional garnish)
Instructions
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Roughly chop the onion, carrots, and celery.
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In a large pot, combine chopped veggies, broth, and Parmesan rind. Bring to a boil, then simmer for 15-18 minutes until vegetables are soft.
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Remove the cooked vegetables and blend them with a splash of hot broth until smooth. Blend in batches for safety.
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Return the blended puree to the pot, stirring into the remaining broth.
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Add the pasta and simmer for 7-9 minutes until tender.
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Stir in grated Parmesan, and season with salt and pepper to taste.
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Serve hot, garnished with fresh parsley and extra Parmesan if desired
Notes
No Parmesan rind? Add extra grated Parmesan at the end.
For a vegetarian version, use vegetable broth and omit the rind.
Substitute pastina with acini di pepe or stelline if needed.
Be cautious when blending hot liquids—use small batches or an immersion blender.
Add spinach or peas for extra veggies.
Leftovers may thicken as the pasta absorbs broth; thin with water when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American