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How to Make the Best Pastina Soup – A Comforting Italian Classic

Star-shaped pasta in a transparent golden broth, served in an off-white bowl with Parmesan cheese and parsley garnish, a spoon resting in the soup.
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This comforting pastina soup is made with a flavorful chicken broth, blended vegetables, and tender tiny pasta. Ready in just 30 minutes, it’s the perfect warm, nourishing meal for busy weeknights or chilly days.

Ingredients

Scale

  • 6 cups low-sodium chicken broth

  • 1 medium yellow onion, cut into large chunks

  • 2 carrots, peeled and chopped into large pieces

  • 2 celery stalks, chopped into large pieces

  • 1 parmesan rind (about 2 inches long)

  • Kosher salt, to taste

  • 1 ½ cups pastina or other small pasta (such as orzo or acini di pepe)

  • ¼ cup chopped fresh parsley, for garnish

  • Grated parmesan cheese, for serving

Instructions

 

  • Simmer the Broth:
    In a large pot, combine the chicken broth, onion, carrots, celery, parmesan rind, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20–30 minutes, or until the vegetables are very tender.

  • Blend the Vegetables:
    Remove and discard the parmesan rind. Use a slotted spoon to transfer the vegetables to a blender or food processor. Add a couple ladles of broth and puree until smooth. Return the blended vegetables to the pot and stir to combine.

  • Cook the Pasta:
    Bring the soup back to a boil. Add the pastina and cook until tender, about 3 minutes. Remove from heat.

  • Serve:
    Taste and adjust seasoning with more salt if needed. Ladle the soup into bowls and top with chopped parsley and grated parmesan cheese. Serve hot.

Nutrition

Find it online: https://www.joyliciousrecipes.com/pastina-soup-recipe/