Description
This cozy Italian Pastina Soup is the ultimate feel-better meal, made with blended veggies, tiny pasta, and a savory broth. Ready in just 30 minutes with easy prep and minimal ingredients—perfect for sick days, chilly nights, or a quick comfort dinner.
Ingredients
- 1 yellow or white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 6 cups chicken or vegetable broth
- 1 Parmesan rind
- 1 cup pastina pasta (or other small pasta like acini di pepe or stelline)
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
1. Roughly chop the onion, carrots, and celery.
2. Add the chopped vegetables to a large pot with the broth and Parmesan rind. Turn the heat to high and bring to a boil.
3. Once boiling, reduce heat, cover, and simmer for 15–18 minutes until the vegetables are tender.
4. Remove the vegetables using a strainer and add them to a blender with ½–1 cup of the broth. Blend until smooth, or use an immersion blender.
5. Return the pureed vegetables to the pot and stir into the remaining broth.
6. Add the pastina and simmer for 7–9 minutes until the pasta is fully cooked.
7. Turn off heat and stir in the grated Parmesan. Season with salt and pepper to taste.
8. Serve hot, topped with fresh chopped parsley if desired.
Notes
To keep pastina from getting mushy, add it to individual bowls rather than the whole pot—especially if planning for leftovers.
For extra flavor, add red pepper flakes, Italian seasoning, or garlic powder.
Make it heartier with shredded rotisserie chicken, Italian sausage, or a soft-boiled egg.
Leave the Parmesan rind in for continued flavor or remove before serving.