Pastina soup is a small bowl of tiny pasta in a smooth, lightly sweet vegetable broth with a hint of Parmesan, and it is one of the simplest soups to make.
Italian families often serve it to anyone who needs a warm, gentle meal, and it comes together in about forty minutes with ordinary vegetables.
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Why This Pastina Soup Recipe Works
Blending the simmered onion, celery, and carrots into the broth creates a silky base with natural sweetness and no need for cream.
Tiny pasta cooks in minutes and releases a little starch that gives the soup a soft, slightly thick texture.
A Parmesan rind simmers in the pot and adds a savory, nutty depth that salt alone cannot supply.
Ingredients for Pastina Soup
- You need water or vegetable broth, onion, celery, carrots, pastina, a bay leaf, a Parmesan rind, salt, pepper, and fresh herbs, with olive oil for serving.
- Pastina means tiny pasta, and any small shape such as stars, rice shaped orzo, or small rounds will work.
Vegetables. Onion, celery, and carrots form the flavor base and add natural sweetness.
Broth or water. Seasoned vegetable broth adds more depth, while plain water gives a lighter result.
Pastina. The tiny pasta cooks in minutes and thickens the soup slightly as it releases starch.
Parmesan rind. It softens in the hot broth and adds a savory, cheesy depth, and you remove it before serving.
Bay leaf and herbs. The bay leaf perfumes the broth while fresh parsley or thyme adds a bright finish.
How to Make Pastina Soup
1. Simmer the vegetables. Combine the broth, onion, celery, carrots, bay leaf, and Parmesan rind in a large pot and bring to a boil.
2. Soften. Reduce the heat and simmer for about twenty minutes until the vegetables are very tender.
3. Blend. Remove the bay leaf and rind, then blend the vegetables and broth until smooth with an immersion blender.
4. Cook the pasta. Return the soup to a simmer, stir in the pastina, and cook for five to seven minutes, stirring often, until tender.
5. Season. Add salt and pepper, tasting as you go, and add a splash of water if the soup is too thick.
6. Serve. Ladle into bowls and top with fresh herbs, a drizzle of olive oil, and extra Parmesan if you like.
The pastina keeps absorbing broth as it sits, so add the pasta just before serving if you plan to eat the soup later.
Check the broth before adding salt, because the Parmesan rind and store bought broth already contribute plenty.
How to Serve Pastina Soup
Serve the soup hot with a slice of homemade crusty bread loaves or rosemary olive oil focaccia for dipping. A side of Mediterranean tuna salad makes a light lunch, and air fryer garlic bread slices suit a bigger dinner.
How to Store and Reheat Pastina Soup
Refrigerate leftovers in an airtight container for up to three days. The pasta absorbs the broth and thickens the soup, so add a splash of water or broth when reheating on the stove. For a better texture, freeze the blended vegetable broth without the pasta for up to three months, then add fresh pastina when reheating.
Tips and Variations for Pastina Soup
Flag the allergens. This soup contains wheat from the pasta and milk from the Parmesan, so warn guests with allergies and check the broth label.
Blend with care. Hot liquid expands in a blender, so blend in small batches with the lid vented, or use an immersion blender.
Stir often. Pastina sticks to the bottom of the pot, so stir it often while it cooks.
Add protein. Stir in shredded chicken or a spoonful of white beans for a more filling bowl.
Change the shape. Try stars, acini di pepe, or small shells, and adjust the cooking time to the package.
Adjust the thickness. Add water to thin the soup or simmer a minute longer to thicken it, and adjust the salt to taste.
Finish with flavor. Top the bowls with lemon zest, black pepper, or a drizzle of good olive oil.
Check trusted guidance. For safe handling of soup and leftovers, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Pastina Soup
What is pastina soup?
It is a simple Italian soup made with tiny pasta in a vegetable broth, often served warm to anyone who wants a gentle meal.
Can I make pastina soup ahead of time?
Make the blended broth ahead and cook the pasta just before serving so it stays tender.
What can I use instead of pastina in pastina soup?
Any tiny pasta such as stars, orzo, or ditalini works, though cooking times vary.
Can I make the soup gluten free?
Yes, use a gluten free tiny pasta and cook it according to the package directions.
Why did my soup get thick?
The pasta keeps absorbing liquid, so thin the soup with warm broth or water when you reheat it.
Pastina Soup
Equipment
- Large pot
- Immersion blender
- Ladle
Ingredients
Main Ingredients
- 4 cup vegetable broth or water
- 1 medium onion chopped
- 2 celery stalks chopped
- 2 medium carrots chopped
- 1 cup pastina uncooked
- ½ tsp salt
- ¼ tsp black pepper
- 1 bay leaf
- 1 Parmesan rind
- 2 tbsp fresh parsley chopped
- 1 tbsp olive oil for serving
Instructions
Cooking
- Simmer. Combine the broth, vegetables, bay leaf, and Parmesan rind and bring to a boil.
- Soften. Simmer for twenty minutes until tender.
- Blend. Remove the bay leaf and rind and blend until smooth.
- Cook. Add the pastina and simmer five to seven minutes.
- Season. Add salt and pepper.
- Serve. Top with parsley and olive oil.
