Italian Pastina Soup Recipe

There’s nothing cozier than a steaming bowl of Italian Pastina Soup—the kind of soulful, veggie-flecked soup that instantly whisks you back to grandma’s kitchen, even if you’ve never had a nonna of your own! This simple, nourishing recipe takes only 25 minutes from start to finish, making it a beloved weeknight staple. Each spoonful is brimming with tiny pastina pasta and creamy blended vegetables, delivering pure comfort with every bite.

Ingredients You’ll Need

This is one of those magical soups where the simplest ingredients create pure, delicious comfort. Each item brings its own important note—whether it’s depth, sweetness, or that signature Italian Pastina Soup texture we all love. Here’s what you’ll need and why.

• Pastina pasta (1 cup): Stelline (tiny stars) are classic, but any small pastina shape transforms the soup into something irresistibly soothing for all ages.
• Brown onion: Adds the essential base of gentle sweetness and depth.
• Carrots (2): These bring subtle earthy sweetness and sunny color to every spoonful.
• Celery sticks (2): Celery lends freshness and classic soup aromatics that lift the flavor beautifully.
• Garlic cloves (4): Four might sound bold, but don’t hold back—garlic infuses the broth with comforting warmth.
• Vegetable broth (6 cups): Choose low-sodium to control seasoning and let the vegetables shine, or swap for chicken broth if you want a non-vegetarian touch.
• Salt and black pepper: Essential to draw out all the subtle flavors.
• *Optional – Bay leaf and parmesan rind: For extra aroma and a savory, umami-rich background note that feels oh-so-Italian.
• Optional Garnishes: Chopped parsley, freshly grated parmesan cheese, or a drizzle of good olive oil—the finishing touches that make this soup sing!

Variations

One of my favorite things about Italian Pastina Soup is how endlessly adaptable it is. With just a few tweaks, you can personalize it for picky eaters, dietary requirements, or whatever veggies are hanging out in your crisper drawer!

• Chicken Pastina Soup: Swap the vegetable broth for chicken broth and toss in some shredded cooked chicken for extra protein and a heartier feel.
• Vegan Version: Leave out the parmesan rind and use nutritional yeast for a slight cheesy boost without the dairy.
• Extra Veggies: Stir in a handful of baby spinach, kale, or frozen peas during the last minute or two of simmering.
• Gluten-Free Option: Use a gluten-free tiny pasta or even cooked rice to make this comforting classic celiac-friendly.

How to Make Italian Pastina Soup

Step 1: Chop and Simmer the Veggies

Don’t stress about perfect knife skills—just roughly chop your onion, carrots, celery, and garlic. Add them straight to your pot with the vegetable broth, bay leaf, and parmesan rind if using. Season generously, cover, and let everything quietly simmer for about 20 minutes, until your kitchen smells amazing and the vegetables are soft and tender.

Step 2: Blend for Creamy Goodness

Once the veggies are buttery soft, fish out the bay leaf and parmesan rind. With a slotted spoon, strain the veggies and blend them (with about ½ cup water) until smooth. This step is what gives Italian Pastina Soup its signature silky texture—it’s secretly what kids and grown-ups love!

Step 3: Bring It All Together

Return your blended veggies to the flavorful broth and stir well. Taste, and adjust the salt or pepper if needed. Bring the soup back up to a gentle boil, and then add the pastina pasta—stirring every minute or so. The pastina cooks in about 5-6 minutes; keep watch, because those tiny shapes go from firm to perfectly tender in a flash!

Step 4: Serve and Savor

Ladle your Italian Pastina Soup into bowls, then finish with an optional flourish of chopped parsley, a heap of parmesan, or a lustrous drizzle of olive oil. Now settle in and enjoy every nourishing, comforting bite—no matter the weather or your mood, this soup is always a bowl of joy.

How to Serve Italian Pastina Soup

Garnishes

Finish each bowl with a flourish: a sprinkle of chopped fresh parsley adds freshness and color, while a generous shower of grated parmesan cheese melts right in for richness. For an extra layer of Italian luxury, a silky drizzle of good-quality olive oil never goes amiss. Each garnish elevates the gentle flavors of Italian Pastina Soup and makes it truly special.

Side Dishes

Pastina soup is wonderful all on its own but pairs beautifully with a thick slice of rustic sourdough, toasted garlic bread, or even a simple crisp green salad. If you’re putting together a larger meal, consider roasted veggies or delicate antipasti on the side for an inviting Italian spread.

Creative Ways to Present

Try serving Italian Pastina Soup in small mugs for cozy appetizers, or ladling it into wide shallow bowls to show off the confetti of pastina and vibrant colors. For kids, add fun little pasta shapes, or let them sprinkle on their own cheese and herbs—it’s interactive and extra fun!

Make Ahead and Storage

Storing Leftovers

Transfer cooled soup to an airtight container and stash it in the fridge for up to 3 days. The pastina will soak up some broth as it sits, but this only intensifies the comforting flavors—just add a splash of water or broth to loosen it back up when reheating.

Freezing

For best results, freeze the soup without the pastina, as pasta can turn mushy upon thawing. Ladle the blended veggie-broth base into freezer-safe containers, and simply cook up a batch of pastina fresh to add when you reheat and serve.

Reheating

Warm Italian Pastina Soup gently on the stove, stirring often so the delicate pasta doesn’t stick. If it’s thickened up, a bit more broth or water brings back that beautifully soupy consistency. Top freshly reheated portions with your favorite garnishes for maximum comfort.

FAQs

Final Thoughts

If you’re seeking a big bowl of gentle Italian comfort—fast—this Italian Pastina Soup will become your new favorite go-to. It’s simple, nourishing, and customizable enough to please any palate. Warm your kitchen (and your heart!) and give this recipe a try—it’s pure homey joy in every spoonful.

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