I enjoy making this soup because it is both simple and deeply comforting. The vegetables simmer slowly to create a flavorful broth, and blending them makes the soup rich and smooth without needing heavy cream. The small pasta adds just enough texture, while the Parmesan cheese brings a savory finish. I also like that it uses everyday ingredients and comes together in one pot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 cups reduced-sodium vegetable broth
1 medium onion, chopped
2 medium carrots, chopped
3 celery ribs, chopped
2 garlic cloves, peeled
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded or grated Parmesan cheese, divided
1 1/2 cups acini di pepe, orzo, or ditalini pasta
1 tablespoon minced fresh parsley
Directions
I start by bringing the vegetable broth to a gentle simmer in a Dutch oven or stockpot over medium-low heat.
I add the chopped onion, carrots, celery, garlic, salt, and pepper to the pot. I cover the pot and let the vegetables cook for about 20 to 25 minutes until they are tender.
Once the vegetables are soft, I stir in 2 tablespoons of the Parmesan cheese.
I use an immersion blender to purée the soup directly in the pot until it becomes smooth and velvety. If I am using a standard blender, I let the soup cool slightly and blend it in batches.
After blending, I bring the soup back to a gentle boil.
I add the pasta and reduce the heat to a simmer, cooking it for about 9 to 11 minutes until the pasta is tender but still slightly firm.
I ladle the soup into bowls and garnish each serving with fresh parsley and the remaining Parmesan cheese.
Servings and timing
This recipe makes 2 servings. I usually spend about 10 minutes preparing the vegetables, about 25 minutes simmering them, and around 10 minutes cooking the pasta, bringing the total time to about 40 minutes.
Variations
I like experimenting with different ingredients to adjust the flavor. Sometimes I add a handful of spinach or kale for extra greens. I also enjoy stirring in a small amount of butter or olive oil at the end for added richness. When I want a heartier soup, I add shredded chicken or white beans. Different small pasta shapes such as stelline or tiny shells also work well.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. Since the pasta can absorb some of the broth, I usually add a splash of extra broth or water when reheating. I warm the soup gently on the stovetop or in the microwave until heated through.
FAQs
What is pastina?
Pastina refers to very small pasta shapes commonly used in soups. I like using shapes such as acini di pepe, orzo, or ditalini for this recipe.
Can I make this soup ahead of time?
Yes, I can prepare the vegetable base ahead of time and refrigerate it. I cook the pasta just before serving so it keeps its texture.
Can I make this soup vegan?
Yes, I can omit the Parmesan cheese or replace it with a plant-based alternative.
Can I use chicken broth instead of vegetable broth?
Yes, I sometimes use chicken broth if I want a slightly richer flavor.
Why blend the vegetables?
Blending the vegetables creates a creamy and smooth soup texture while keeping the dish light and full of vegetable flavor.
Conclusion
I enjoy making Pastina Soup because it is simple, comforting, and incredibly satisfying. The smooth vegetable base, tender pasta, and savory Parmesan create a warm bowl that feels nourishing and cozy. It is the kind of recipe I like making when I want something easy, wholesome, and full of gentle flavor.
The Best Pastina Soup is a cozy homemade soup filled with soft pasta, blended vegetables, and rich Parmesan flavor perfect for a comforting meal.
Author:Sarah
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:2 servings
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
6 cups reduced-sodium vegetable broth
1 medium onion, chopped
2 medium carrots, chopped
3 celery ribs, chopped
2 garlic cloves, peeled
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded or grated Parmesan cheese, divided
1 1/2 cups acini di pepe, orzo, or ditalini pasta
1 tablespoon fresh parsley, minced
Instructions
Simmer the vegetables
In a Dutch oven or large stockpot, bring the vegetable broth to a gentle simmer over medium-low heat.
Cook the vegetables
Add the onion, carrots, celery, garlic, salt, and pepper. Cover and cook for 20–25 minutes, or until the vegetables are soft and tender.
Purée the soup
Stir in 2 tablespoons of Parmesan cheese. Use an immersion blender to blend the soup until smooth and velvety.
Tip: If you don’t have an immersion blender, allow the soup to cool slightly and blend it in batches using a standard blender.
Cook the pasta
Bring the blended soup back to a boil and add the pastina (acini di pepe, orzo, or ditalini). Reduce heat to a simmer and cook for 9–11 minutes, or until the pasta is al dente.
Serve
Ladle the soup into bowls and garnish with fresh parsley and the remaining Parmesan cheese. Serve warm.
Notes
Pastina refers to very small pasta shapes traditionally used in Italian soups.
You can substitute chicken broth for a richer flavor if desired.
Add spinach or kale at the end for extra nutrients.
Leftovers may thicken as the pasta absorbs broth; add a little extra broth when reheating.
