Easy Pastina Soup

Name: Easy Pastina Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 10.5 cups water or organic unsalted vegetable broth; 1 yellow onion, peeled and roughly chopped; 2 celery ribs, roughly chopped; 3 carrots, peeled and chopped into 1/2-inch pieces; 4 garlic cloves, smashed; Salt, to taste (start with 1/2 tsp if using unsalted broth); 1 cup pastina (or any small pasta shape); Parmigiano-Reggiano, grated, for garnish (about 1–2 tablespoons per bowl)

There’s a warmth that rises from a bowl of pastina soup—the gentle steam carrying the sweet scent of simmered carrots and celery, the faint, nutty perfume of Parmigiano, and the comforting whisper of tiny pasta cradled in silky broth. With each spoonful you get a soft, velvety texture and the nostalgic tenderness of small pasta that melts in the mouth. This is the kind of recipe that feels like a hug: simple, unpretentious, and quietly restorative.

Make it for chilly mornings when you want something soothing but fast, for a light family supper, or anytime someone at the table needs something gentle and nourishing. If you love classic Italian comfort food or need a fast, pantry-friendly meal, this one delivers. For a deeper dive into pastina’s background and helpful tips before you start, see this guide to easy pastina soup.

Dish Snapshot

Prep Time: 10 minutes (mostly chopping)
Cook Time: 55 minutes (45 minutes simmer + pastina cooking)
Total Time: 1 hour 5 minutes
Servings: 4
Difficulty Level: Easy — great for beginners or busy weeknights

Nutrition Highlights

Estimated nutrition per serving (serves 4). These values are approximate and were calculated using USDA FoodData Central for ingredient references and general nutrition guidance from the Mayo Clinic for context and portioning. Actual values will vary with ingredient brands and exact quantities.

Calories: ~180 kcal
Protein: ~7 g
Carbohydrates: ~32 g
Fiber: ~3.5 g
Sugars: ~5 g
Total Fat: ~3.5 g
Saturated Fat: ~1.2 g
Sodium: ~220 mg (using unsalted vegetable broth; use low-sodium broth for lower sodium)

Note: If you add more Parmigiano or use salted broth, sodium and calories will increase. For precise tracking, enter your exact brands and quantities into a nutrition calculator or app.

Why You’ll Love It

This soup wins on comfort, speed, and memory. The aroma of simmered vegetables and garlic is instantly inviting, and the small, tender pastina creates a soothing mouthfeel that’s especially welcome when you’re under the weather or craving something calming. It’s social-food friendly too: children love the tiny pasta, and adults appreciate how easily it pairs with simple salads or bread for a light supper. Fast to assemble, forgiving if you need to adjust quantities, and easily customized for dietary needs, it’s one of those recipes that becomes a go-to when you want something wholesome without fuss.

Preparation Guide

Ingredients

10.5 cups water or organic unsalted vegetable broth
1 yellow onion, peeled and roughly chopped
2 celery ribs, roughly chopped
3 carrots, peeled and chopped into 1/2-inch pieces
4 garlic cloves, smashed
Salt, to taste (start with 1/2 tsp if using unsalted broth)
1 cup pastina (or any small pasta shape)
Parmigiano-Reggiano, grated, for garnish (about 1–2 tablespoons per bowl)

Optional ingredients and substitutions

Use chicken broth in place of vegetable broth for a richer flavor (not vegetarian).
For a vegan version, omit the Parmigiano or use a store-bought vegan “parmesan” or nutritional yeast.
Add a splash of cream or a tablespoon of butter for extra silkiness.
Swap pastina for orzo, acini di pepe, or small ditalini if desired (adjust cooking times per package).

Step-by-step Instructions

In a large pot, bring 10.5 cups of water or broth to a rolling boil over high heat.
Add the chopped onion, celery, carrots, smashed garlic, and a pinch of salt. Stir once to combine.
Reduce the heat to medium-low and let the mixture simmer uncovered for 45 minutes, or until the vegetables are very soft. Check periodically and add a little water if the pot reduces too much.
When the vegetables are soft, transfer them (along with about 1–2 cups of cooking liquid) to a blender. Blend until very smooth and velvety. Be careful when blending hot liquids—vent the blender lid slightly and cover with a towel.
Return the blended vegetable-broth mixture to the pot and stir to combine. Adjust seasoning with salt to taste. Reheat gently if needed.
In a separate small pot, cook the pastina according to package instructions (usually 5–7 minutes) in salted boiling water until tender. Drain and rinse briefly if desired.
To serve, divide the cooked pastina among bowls and ladle the hot blended broth over it. Top with freshly grated Parmigiano. Enjoy immediately.

Practical tips

Avoid blending the entire pot of hot liquid at once—blend in batches if needed to prevent splattering.
If you prefer a chunkier soup, reserve some cooked vegetables and stir them back in after blending.
Cook the pastina separately so it doesn’t soak up all the broth while you’re serving; add to bowls right before ladling the soup.
Taste and adjust salt gradually—broths and cheeses can raise sodium quickly.

Serving Suggestions

Classic: Serve simply with grated Parmigiano and a drizzle of good olive oil.
Cozy addition: Stir in a pat of butter or a splash of cream for extra richness.
Bright balance: Add a squeeze of lemon juice or a sprinkle of chopped fresh parsley at the end to lift flavors.
On the side: Toasted crusty bread, garlic bread, or a light green salad complement the soup well.
Snack or light meal: Serve alongside a cup of tea or coffee for a relaxed morning or mid-afternoon meal.
For warm-weather simplicity, browse no-cook ideas that pair well with a lighter version of this soup in our round-up of summer meals.

Storage Instructions

Room temperature: Serve within 2 hours; do not leave hot soup at room temperature longer than this for food safety.
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove, stirring occasionally. If the pastina absorbs too much liquid, add a splash of broth or water to loosen the soup.
Freezer: You can freeze the blended broth (without the cooked pastina) in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat, then cook fresh pastina to add just before serving. Avoid freezing soup with cooked pasta; texture will degrade.

Chef’s Advice

Texture is key: pastina should be tender but not mushy. Cook pasta until al dente if you prefer a firmer bite, but remember it will soften slightly when combined with hot broth.
Broth choice: unsalted vegetable broth keeps sodium in your control and allows the Parmigiano to pop when garnishing. Use low-sodium options if you must.
Blending technique: for the creamiest result, use a high-speed blender or an immersion blender in the pot for a more controlled approach—just be careful with hot splashes.
Cheese finish: add Parmigiano just before serving to maintain its bright, savory character; stirring it in early will mute the flavor.

Recipe Variations

Vegan & dairy-free: Use vegetable broth and finish with a tablespoon of nutritional yeast for a cheesy note, or a vegan parmesan substitute.
Gluten-free: Replace pastina with a certified gluten-free small pasta or small gluten-free rice pasta. Confirm that any broth used is gluten-free.
Protein boost: Stir in shredded rotisserie chicken or white beans (cannellini) at the end for added protein and heartiness.
Herb-forward: Add a teaspoon of fresh thyme or a bay leaf while simmering the vegetables for a fragrant layer of flavor. Remove the bay leaf before blending.
Silky roasted version: Roast the carrots, celery, and onion at 400°F (200°C) for 25–30 minutes before simmering for a deeper, caramelized flavor.

Frequently Asked Questions

Q: Can I skip blending and leave the vegetables chunky?
A: Yes—reserve some cooked vegetables before blending and fold them back in, or skip blending entirely for a chunky vegetable and pasta soup.

Q: How do I prevent the pastina from getting too soft when reheating leftovers?
A: Store the broth and pasta separately. Reheat the broth, then cook or reheat the pasta briefly and combine just before serving.

Q: What’s a good dairy-free substitute for Parmigiano?
A: Nutritional yeast offers a savory, cheesy flavor. Some store-bought vegan “parmesan” blends also work well.

Q: Can I make this on the stovetop and in a slow cooker?
A: Yes. For slow cooker: add vegetables and broth to the slow cooker and cook on low 6–7 hours, then blend and assemble as directed. Cook pasta separately.

Q: Is this recipe suitable for babies or toddlers?
A: For older infants who are eating solids, this soft, mild soup can be appropriate—omit added salt and finely mash or blend to desired texture. Consult your pediatrician for specific dietary guidance.

Conclusion

Easy Pastina Soup is the kind of simple, soulful recipe that becomes a family favorite—quick to make, flexible to adapt, and deeply comforting. If you try it, I’d love to hear how you customized it or which variation became your go-to. For another home-style take on pastina with a slightly different method, see this Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes), and for ideas on light accompaniments or no-cook sides to pair on hot days, check out this collection of Easy Pastina Soup With Veggies.

Enjoy, share your results, and come back for more easy, nourishing recipes.