Easy Pastina Soup

Easy Pastina Soup

Introduction
The steam that rises from a bowl of pastina soup smells like home: a sweet, savory aroma of simmered carrots and onion, the faint garlic note, and the comforting, starchy scent of tiny pasta. On the first spoonful you get gentle, soft pastina that melts in your mouth and a clear, golden broth that feels like a warm hug—silky on the tongue, light yet filling. This is the kind of recipe that calms a racing day and turns an ordinary evening into something tender.

Perfect for chilly mornings, late-night comfort, quick weekday lunches, or when someone needs something easy on the stomach, this soup is a go-to. It’s also wonderfully adaptable for family gatherings—babies, grandmas, and everyone in between can enjoy it. If you love simple, soothing recipes that come together fast, browse a curated collection of no-fuss meals for inspiration with this roundup: easy no-bake recipe ideas.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 30 minutes (simmering)
• Total Time: 40 minutes
• Servings: 4 generous bowls
• Difficulty Level: Very easy — beginner-friendly

Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). These values are approximate and calculated based on USDA FoodData Central values for dry pasta and typical vegetables; adjust if you change portion sizes or add ingredients.

• Calories: ~200 kcal
• Protein: ~8 g
• Carbohydrates: ~34 g
• Fat: ~2 g
• Fiber: ~2.5 g
• Sodium: ~850 mg (varies widely depending on added salt and choice of broth)
• Vitamins & Minerals: a small source of vitamin A (from carrots) and potassium; calcium and phosphorus from grated Parmigiano when used.

Notes on accuracy and health guidance:

• Figures are estimates using government nutrient composition resources (USDA FoodData Central) and standard nutrition references. If you require exact values for medical reasons, weigh ingredients and consult a registered dietitian or the USDA database directly. For general health guidance about sodium and portion control, trusted authorities include the CDC and Mayo Clinic.

Why You’ll Love It
This soup shines because of its soothing simplicity. The aroma of the simmered vegetables is nostalgic—reminding many of childhood bowls from caring hands—and the texture of pastina is uniquely comforting: tiny, delicate pearls that cradle the broth. It’s perfect when you need a quick meal that feels like care; the short cook time makes it ideal for busy weeknights or last-minute gatherings. Health-wise, it’s light and hydrating, easy to digest, and simple to modify for allergies or dietary preferences. Serve it when you want something uncomplicated but emotionally satisfying.

Step-by-Step Instructions
Ingredients

• 10.5 cups (2 ½ liters) water, or use unsalted vegetable broth or a 50/50 mix
• 1 yellow onion, peeled and halved
• 2 celery ribs, cut in half
• 3 carrots, peeled and left whole
• 4 garlic cloves, peeled
• ½ tablespoon salt (adjust to taste)
• 1 cup pastina (or orzo, stelline, ditalini) — dry measure
• Grated Parmigiano-Reggiano, for garnish
• Optional: drizzle of extra-virgin olive oil for serving

Optional ingredients & substitutions

• Use low-sodium or unsalted vegetable/chicken broth instead of water for richer flavor.
• Substitute pastina with orzo, ditalini, or small gluten-free pasta if needed.
• Make it vegan by skipping the Parmigiano and adding a tablespoon of nutritional yeast per serving for cheesy flavor.
• Add shredded rotisserie chicken or cooked white beans for extra protein.

Directions

1. In a large pot, combine the water (or broth), halved onion, celery halves, whole peeled carrots, and garlic cloves.
2. Bring to a vigorous boil over high heat.
3. Once boiling, reduce heat to a gentle simmer and cook, uncovered, for 25–30 minutes to allow flavors to develop and the broth to become fragrant.
4. Remove the aromatics: use a slotted spoon to lift out the onion, celery, carrots, and garlic, or strain the broth through a fine sieve if you prefer a very clear broth.
5. Add ½ tablespoon salt (or to taste) and adjust seasoning with more salt or a grind of black pepper as needed.
6. In a separate pot, cook the pastina according to package instructions until just tender (usually 3–6 minutes, depending on size). Drain well and set aside.
7. Place cooked pastina into individual serving bowls (this prevents the pasta from soaking up all the broth too soon).
8. Ladle the hot strained broth over the pastina, ensuring each bowl gets a good ratio of liquid to pasta.
9. Top with grated Parmigiano and an optional drizzle of extra-virgin olive oil. Serve hot.

Practical tips

• Cook pastina just until al dente; tiny pasta can go from perfect to mush in a minute.
• If prepping ahead, keep the pasta and broth separate until serving to avoid soggy pasta.
• Taste the broth before adding salt—if you used store-bought broth, you may need less salt.
• To intensify flavor quickly, roast the vegetables first for 20 minutes at 400°F (200°C) before simmering.

Best Pairings

• A simple green salad with lemon vinaigrette to freshen the palate.
• Crusty bread or buttered toast for dipping; for a playful pairing, try a savory avocado toast twist—see creative toast ideas like these avocado toast variations: avocado toast recipes.
• For a breakfast-style serving, top a small bowl with a soft-poached egg.
• Pair with a light herbal tea or an aromatic white wine (if serving adults) for a cozy meal.

Storage Instructions

• Room temperature: Do not leave pastina soup at room temperature for more than 2 hours (or 1 hour if ambient temp is above 90°F / 32°C). Bacteria grow quickly in cooked foods left out.
• Refrigerator: Store in airtight containers for up to 3–4 days. Keep pasta separate from broth if possible; if already combined, expect pasta to soften over time.
• Freezer: Broth freezes well for 2–3 months. Freeze broth in sealed containers and freeze cooked pasta separately (though texture will change). To reheat, defrost broth overnight in the fridge and bring to a simmer, then add freshly cooked pastina.

Chef’s Advice

• Use unsalted broth or water and taste before salting—this gives you full control of sodium.
• For a silky broth, simmer gently; rapid rolling boils can emulsify and cloud the liquid.
• If you prefer more body, mash one cooked carrot into the strained broth before adding the pasta for a slightly thicker, naturally sweet finish.
• Finish each bowl with a fresh grating of Parmigiano; the cheese melts into the hot broth and lifts the flavor.
• If making for children or those with sensitive palates, skip pepper and keep the seasoning minimal—this is a comforting base that accepts additions later.

Creative Twists

• Vegan & Umami Boost: Omit Parmigiano and stir in 1–2 tablespoons nutritional yeast per pot and a splash of tamari for depth. Add sautéed mushrooms for earthiness.
• Gluten-Free Pastina: Use a small gluten-free pasta (corn, rice, or chickpea-based pastina) and check cook times. Adjust liquid as some GF pastas absorb less or more.
• Protein-Rich Version: Stir in shredded rotisserie chicken or cooked white beans (cannellini) for a heartier bowl. Add lemon zest and parsley to brighten.
• Herbed Lemon Pastina: Add lemon zest and chopped parsley or basil at the end for a fresher, brighter soup—great for spring.
• Creamy Twist: Stir in a splash of cream or a dollop of mascarpone to make a richer, velvety broth for a special occasion.

Frequently Asked Questions
Q: Can I make the soup faster?
A: Yes—use store-bought low-sodium broth heated with a couple of peeled carrots and simmer 15–20 minutes, then proceed. Using pre-cooked rotisserie chicken also speeds a protein-rich variation.

Q: My pastina becomes too soft after a few hours. How do I prevent mushy pasta?
A: Store pasta and broth separately. Reheat only the broth and add freshly cooked pastina to serve. If already combined, reheat gently and add a handful of freshly cooked pastina to refresh the texture.

Q: Is this soup suitable for babies or toddlers?
A: Yes, this mild, soft-textured soup is often used for toddlers. Reduce or omit added salt and ensure the pasta is very soft. Consult pediatric guidance on introducing dairy if using Parmigiano.

Q: How can I lower the sodium content?
A: Use unsalted water or low-sodium broth and minimize added salt. Rely on aromatics (onion, garlic, carrots) and a finishing squeeze of lemon to boost perceived flavor without extra sodium.

Conclusion

This Easy Pastina Soup is a small-ingredient, big-heart recipe that’s ideal for anyone seeking comfort, speed, and subtle flavor. Try it as written, or use the variations above to adapt it for dietary needs or to stretch into a fuller meal. If you want another take on a simple, vegetable-forward pastina soup, check this practical version at Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes), or explore additional veggie-forward inspiration with Easy Pastina Soup With Veggies. Share your bowls, tips, and photos—there’s nothing I love more than seeing how a simple recipe becomes your comfort food.

Easy Pastina Soup

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• Author: ollierecipegmail-com
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and soothing soup made with tiny pasta and fresh vegetables, perfect for chilly mornings or quick lunches.

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Ingredients

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• 10.5 cups (2 ½ liters) water or unsalted vegetable broth (50/50 mix)
• 1 yellow onion, peeled and halved
• 2 celery ribs, cut in half
• 3 carrots, peeled and left whole
• 4 garlic cloves, peeled
• ½ tablespoon salt (adjust to taste)
• 1 cup pastina (or orzo, stelline, ditalini) — dry measure
• Grated Parmigiano-Reggiano, for garnish
• Optional: drizzle of extra-virgin olive oil for serving

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Instructions

1. In a large pot, combine the water (or broth), halved onion, celery halves, whole peeled carrots, and garlic cloves.
2. Bring to a vigorous boil over high heat.
3. Once boiling, reduce heat to a gentle simmer and cook uncovered for 25–30 minutes.
4. Remove the aromatics with a slotted spoon or strain the broth through a fine sieve.
5. Add ½ tablespoon salt and adjust seasoning as needed.
6. In a separate pot, cook the pastina according to package instructions until just tender (3–6 minutes). Drain and set aside.
7. Place cooked pastina into individual serving bowls.
8. Ladle the hot strained broth over the pastina.
9. Top with grated Parmigiano and drizzle with olive oil if desired. Serve hot.

Notes

For a richer flavor, use low-sodium or unsalted broth instead of water. You can also modify the recipe by adding proteins like shredded chicken or beans.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 4g
• Sodium: 850mg
• Fat: 2g
• Saturated Fat: 0.5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2.5g
• Protein: 8g
• Cholesterol: 5mg