Cozy up with a bowl of homemade pastina soup, filled to the brim with carrot, celery, onion, garlic, and a rich, brothy goodness. Perfectly simple.
This is the kind of soup that doesn’t try too hard. It just shows up on your stove, smells amazing, and makes everything feel a little better. We’re talking gently simmered vegetables, a Parmesan rind doing its sneaky flavor-boosting magic, and those tiny star-shaped pastina that make you feel six years old again (in the best way). The broth’s silky, the finish is Parmesan-y, and every spoonful is a tiny comfort parade. Tuck into it on weeknights, make it for a sniffly friend, or just hoard it for yourself. I won’t tell.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Pastina Soup
Nothing dramatic here, just a pot of cozy, healing soup goodness that comes together with ingredients you probably have on hand already.
- Ridiculously simple to make: You just simmer, blend, stir, and pour. No wild techniques, no stress, very weeknight friendly.
- Light but satisfying: It’s brothy and warm, but that pastina and puréed veg give it body and depth.
- Sneaky way to eat more veggies: Blending the carrot, onion, celery, and garlic makes them totally lovable—even for pickier folks.
- Customizable to your core: Want it with chicken? Cool. Need it dairy-free? Skip the cheese and go forth.
- Affordable and minimal: This isn’t a $47 grocery list. It’s fridge drawer meets pantry, in broth form.
- It reheats like a champ: Honestly, it may even taste better the next day. You decide.
Ingredient Notes
Let’s take a peek at what’s going into your pot. No mystery here, just good stuff doing its cozy soup thing.
- Pastina: These baby stars are classic, but feel free to use any tiny pasta shape lingering in your cabinet—ditalini, acini di pepe, even orzo in a pinch.
- Yellow onion: It’s the flavor backbone. Don’t skip it. Chop it small for a mellow, sweet base.
- Carrots: They add natural sweetness and color. Peel them if their skin’s seen better days.
- Celery: That gentle bitterness rounds things out with earthiness. Go for crisp stalks.
- Garlic: Four cloves, yes. We want that savory warmth to sneak into every spoonful.
- Low-sodium broth: Chicken or vegetable both work well, depending on your vibe. Low-sodium gives you more control.
- Parmesan rind (optional but fab): It gently melts and infuses your broth with umami richness. Save those rinds, folks.
- Salt and pepper: Season in layers. Start small, taste often. Trust your palate.
- Fresh parsley: Just a sprinkle over the top brightens things up at the end.
- Grated Parmesan cheese: The salty, nutty topping you’ll want to pile on like a snowcap.
- Extra virgin olive oil: A drizzle at the end gives it that glossy, aromatic finish.
How To Make This Pastina Soup
Here’s where that magic pot of nostalgia becomes reality. It’s a gentle process. No standing over the stove with a stopwatch. Just you, your wooden spoon, and some very nice smells.
- Simmer the veggies and broth: In a large pot, combine the broth, chopped carrots, celery, onion, garlic, and that glorious Parmesan rind if you’ve got one. Start it on medium heat. Add a small pinch of salt and pepper—just enough to wake things up.
- Let it get cozy: Once everything hits a gentle boil, reduce the heat to low. Cover and let it simmer about 20 minutes, until the veggies are fork-tender and your kitchen smells like a hug.
- Blend it up: Fish out the Parmesan rind and set it aside (you’ve done well, little buddy). Scoop the veggies and about half a cup of broth into a blender and purée until smooth. Or blend it right in the pot with an immersion blender—just proceed slowly and wear your “I make soup” face.
- Combine the broth and purée: Pour the blended mix back into the pot with the remaining broth. Stir to combine. Give it a taste and adjust seasonings—more salt? Little squeeze of lemon? Go with your gut.
- Drop in the pastina: Crank the heat back to a gentle boil and stir in the pastina. Stir often—it wants to sink and stick. Cook for 5 to 6 minutes, or however long your pasta box tells you. You’re the boss here.
- Serve and garnish: Ladle hot soup into bowls. Top each one with chopped parsley, a good sprinkle of grated Parmesan, and a glug of high-quality olive oil. Spoon in. Smile like a soup wizard.
Storage Options
Let’s face it, soup is the hero of leftovers. Pastina soup in particular hangs out in your fridge like it owns the place… in the best way.
If you’ve got extra, let it cool down to room temp before you transfer it to airtight containers. It’ll happily chill in the fridge for about 4 to 5 days. The pasta will absorb more broth as it sits, though, so expect it to thicken slightly—don’t panic, just splash in more broth or water when you reheat.
Now, can you freeze it? Technically yes—but here’s the thing: that pastina turns mushy in the freezer. If you plan ahead, freeze the blended broth and veggies (before adding pasta), then cook fresh pastina when you’re ready to eat. Frozen soup base keeps for 2 months no problem. Just label your containers unless you like playing freezer roulette.
To reheat, gentle simmering is key. Microwaving works too, but go in short bursts and stir frequently.
Variations and Substitutions
Once you’ve nailed the base, you can easily riff on this. Think of it as your cozy canvas—tweak it with swaps that suit your cravings, fridge inventory, or mood.
- Add shredded chicken: Stir in cooked, shredded rotisserie chicken near the end for a protein boost and dinner that eats like a meal.
- Skip the cheese: Going dairy-free? Omit the Parmesan and rind entirely. Add a splash of extra virgin olive oil and nutritional yeast for depth.
- Use a different pasta: Can’t find pastina? Use orzo, ditalini, or even couscous. Anything small and sturdy works well.
- Toss in greens: Wilt some spinach or kale in at the end for a pop of color (and to feel like you’re making excellent life choices).
- Make it spicy: Add a pinch of red pepper flakes or a swirl of hot sauce for a little kick that plays nicely with the creamy base.
What to Serve with Pastina Soup
So you’ve got your warm, dreamy bowl of soup. Now what? There’s something special about pairing a simple soup with just the right sidekick. Let’s explore.
- A crusty hunk of sourdough or a toasted baguette is the move if you’re after Dip Season™. Tear off chunks, dip them right in, and let them get just soggy enough. I’ve even made bacon basil cornbread muffins with it—and wow, highly recommend.
- Want something fresh and crisp alongside the soft, savory soup? Go with a little arugula salad with lemon juice and olive oil. The peppery greens cut through the richness beautifully.
- A grilled cheese (yes, classic) works here too. Go sharp cheddar or provolone, and slice it into fingers for the ultimate dunking vehicle.
- If you’re serving this for dinner, follow it up with something sweet and simple. Maybe peanut butter and banana ice cream sandwiches? It’s a vibe. Playful, nostalgic, completely unnecessary—but wonderful.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make pastina soup vegetarian?
Absolutely. Just use vegetable broth instead of chicken broth, and skip the Parmesan rind (unless you’re into sneaky dairy). You can even use a vegan Parm-style cheese to finish it if you want that umami kick. The soup is flexible and still rich with blended vegetables alone.
What’s the best pasta shape if I can’t find pastina?
If pastina’s out of stock (or just vanished from existence like pogs), go for other small pasta. Ditalini, orzo, or acini di pepe are great choices. You want something tiny and sturdy that won’t overwhelm the soup. Big shapes like penne will feel out of place here. Tiny shapes = cozy charm.
How do I keep the pasta from soaking up all the broth?
That’s the eternal soup-pasta dance. If you know you’ll have leftovers, consider cooking the pasta separately and stirring it into each bowl as needed. Another trick? Undercook it ever so slightly so it holds up better when reheated. And if it does soak up the broth by the next day, just reheat with an extra splash of broth or water.
Can I blend the whole soup instead of just the veggies?
You technically can, but I wouldn’t recommend it once the pasta’s in there. It’ll turn the whole pot into a gloppy purée. The idea is to blend the aromatics and veggies first, so you keep a silky broth but still enjoy the texture of the pasta. Immersion blender fans, just do a few pulses while it’s still veggie-only.
Cozy Pastina Soup
Ingredients
- 1 cup (140 g) pastina or other small pasta like ditalini or orzo
- 1 yellow onion chopped small
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 4 cloves garlic smashed or minced
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 1 Parmesan rind optional, for extra flavor
- Kosher salt and black pepper to taste, season in layers
- Fresh parsley chopped, for garnish
- Grated Parmesan cheese for serving, to taste
- Extra virgin olive oil for drizzling at the end
Equipment
- Large pot
- Blender or Immersion Blender
Instructions
- Simmer the veggies and broth: In a large pot, combine broth, carrots, celery, onion, garlic, and Parmesan rind if using. Heat over medium. Add a small pinch of salt and pepper.
- Let it get cozy: Once boiling, lower heat. Cover and simmer about 20 minutes, until veggies are fork-tender and fragrant.
- Blend it up: Remove Parmesan rind (if used). Scoop the veggies and about half a cup of broth into a blender and purée until smooth. Or use an immersion blender directly in the pot, blending just the veggies and some broth until silky.
- Combine the broth and purée: Stir blended veggies back into the pot with remaining broth. Taste and adjust seasoning as you like (more salt, pepper, or a touch of lemon juice).
- Drop in the pastina: Return to a gentle boil, stir in pastina, and cook 5–6 minutes (or according to package directions). Stir often so it doesn’t stick.
- Serve and garnish: Ladle the soup into bowls. Top with chopped parsley, grated Parmesan, and a drizzle of extra virgin olive oil. Enjoy immediately!
