Description
This creamy and comforting Italian pastina soup is made with tiny star-shaped pasta simmered in a rich vegetable and broth base. Perfect for quick meals or cold winter evenings, it’s easy to make and bursting with flavor, using simple pantry staples for a cozy, restorative dish.
Ingredients
1 cup pastina (star-shaped, Acini di pepe or similar)
1 medium yellow onion
2 medium carrots
2 ribs celery
4 garlic cloves
6 cups low-sodium vegetable or chicken broth
1 Parmesan rind, optional
1/4 cup fresh flat-leaf parsley
Olive oil, as needed
Grated Parmesan cheese, to taste
Salt and pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic, and sauté for 5-7 minutes until soft.
Add broth and Parmesan rind (if using), and bring to a simmer.
Blind the vegetables and the broth in a blender until smooth, then return the mixture to the pot.
Add pastina and stir occasionally as it cooks for 10-12 minutes, or until al dente and the soup thickens slightly.
Remove Parmesan rind. Stir in chopped parsley and additional Parmesan to taste.
Season with salt and pepper as needed. Serve warm.
Notes
Blending the vegetables directly into the broth creates a silky texture without dairy.
Substitute leeks for the onion if you prefer a milder flavor.
This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Easy Homemade Soup Recipes for Every Season
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg