This comforting Italian Pastina Soup is like a warm hug in a bowl! It features tiny pasta swimming in a delicious broth, often with veggies and a sprinkle of cheese for extra flavor.
It’s perfect for a chilly day or when you’re feeling under the weather. I love serving it with crusty bread to soak up every tasty drop—who doesn’t enjoy a good hearty soup?
Key Ingredients & Substitutions
Olive Oil: This contributes richness and depth to the soup. If you’re out, canola or vegetable oil works fine, although they don’t have the same flavor.
Onion, Carrot, and Celery: These aromatics build the base of the soup. If you don’t have one, feel free to use more of the others or add leeks or bell peppers for a twist!
Chicken or Vegetable Broth: Homemade broth is amazing if you have it. Store-bought is fine too! You can use water as a last resort, but it’ll need more seasoning.
Pastina: These tiny pasta shapes are adorable! If you can’t find them, try other small pasta like orzo or ditalini. Just adjust the cooking time as needed.
Parmesan Cheese: Freshly grated gives the best flavor. If you’re looking for a substitute, Pecorino Romano works well. For a dairy-free option, nutritional yeast can add a cheesy flavor.
How Do I Sauté Vegetables Perfectly?
Sautéing is a key skill for making this soup. It creates a delicious base that makes your soup flavorful. Here’s how to do it:
- Heat the olive oil in a large pot over medium heat.
- Add finely chopped onion, carrot, and celery. Stir and let them cook until softened, about 5-6 minutes. This is called the “sofrito.”
- Stir occasionally to prevent burning and help them cook evenly. Wait until the onions become translucent.
Making sure not to rush this step is essential; the deeper flavors come from the vegetables being nicely cooked down!
Italian Pastina Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup pastina (tiny pasta stars or small pasta shapes)
- 1/2 cup canned diced tomatoes, drained (optional)
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh spinach, thinly sliced (optional)
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and 15-20 minutes to cook, so you’ll be enjoying it in no time! In total, set aside about 30-35 minutes to make this comforting dish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté these veggies until they are softened, which will take about 5-6 minutes. Stir them occasionally to ensure they cook evenly.
2. Add the Garlic:
Next, toss in the minced garlic and cook for about 1 minute until it’s fragrant. Be careful not to let it burn, as that can make your soup taste bitter.
3. Pour in the Broth:
Now, it’s time to pour in the chicken (or vegetable) broth. Bring the mixture to a boil. Grab a spoon and stir to combine everything well.
4. Add the Pastina and Seasoning:
Once boiling, add the pastina, diced tomatoes (if you’re using them), and dried thyme or Italian seasoning. Stir everything gently to combine.
5. Simmer the Soup:
Reduce the heat to a medium low and let the soup simmer for about 6-8 minutes. You’ll want the pastina to be just tender but still maintain its shape. Give it a stir occasionally to keep it from sticking to the bottom of the pot.
6. Season It Up:
After the pastina is cooked, add salt and freshly ground black pepper to taste. This is where you can adjust the flavor to your liking!
7. Add Spinach (Optional):
If you’d like to include spinach, stir it in just before turning off the heat. It will wilt beautifully in the hot broth.
8. Stir in the Parmesan:
Remove the pot from heat and stir in the freshly grated Parmesan cheese until it’s melted and well incorporated into the soup. This adds a creamy richness!
9. Serve and Garnish:
Your Italian Pastina Soup is ready! Serve it hot, garnished with fresh basil or parsley and an extra sprinkle of Parmesan cheese if desired. Enjoy this comforting bowl of goodness with some crusty bread or a fresh salad on the side. Happy eating!
Can I Use Different Types of Pasta?
Absolutely! While pastina is traditional, you can substitute it with other small pasta shapes like orzo, ditalini, or even broken spaghetti. Just be sure to adjust the cooking time according to the pasta you choose.
Can I Make This Soup Vegetarian or Vegan?
Yes! To make it vegetarian, simply use vegetable broth instead of chicken broth. For a vegan version, omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for a cheesy flavor.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave; you may need to add a splash of broth or water to loosen it up as the pasta absorbs liquid while sitting.
Can I Add More Vegetables to This Soup?
Definitely! Feel free to add any vegetables you like, such as peas, zucchini, or green beans. Just make sure to chop them small and adjust the cooking time if necessary so they can cook through but still maintain some texture.
