Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe

Introduction

This Italian Pastina Soup is a comforting vegetable broth with tender pastina pasta, ready in just 25 minutes. It’s a simple, nourishing dish perfect for any day when you want something light yet flavorful.

Ingredients

• 1 cup pastina pasta (stelline shape recommended)
• 1 brown onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 4 garlic cloves, smashed
• 6 cups vegetable broth (or chicken broth, low-sodium)
• Salt and black pepper to taste
• Optional: 1 bay leaf
• Optional: 1 parmesan rind
• Garnish: chopped parsley, grated parmesan cheese, drizzle of olive oil (optional)

Instructions

1. Step 1: Roughly chop the onion, carrots, celery, and garlic; precise chopping is not necessary.
2. Step 2: In a large pot, pour the vegetable broth and add the chopped vegetables along with the bay leaf and parmesan rind if using. Season with salt and black pepper.
3. Step 3: Cover and simmer on medium-high heat for about 20 minutes until vegetables are soft.
4. Step 4: Remove the bay leaf and parmesan rind. Use a slotted spoon or colander to strain the vegetables from the broth.
5. Step 5: Transfer the cooked vegetables to a blender with ½ cup water and blend until smooth.
6. Step 6: Return the blended vegetable mixture to the pot with the broth and stir. Taste and adjust seasoning as needed.
7. Step 7: Bring the soup back to a boil, then add the pastina pasta. Stir occasionally to prevent sticking and cook for 5–6 minutes or until tender.
8. Step 8: Ladle the soup into bowls and garnish with chopped parsley, grated parmesan, and a drizzle of olive oil if desired.

Tips & Variations

• Use homemade vegetable broth for a richer flavor or substitute with chicken broth for a non-vegetarian option.
• If you prefer a chunkier soup, reserve some cooked vegetables before blending and add them back in after mixing the puree.
• Try adding a pinch of red pepper flakes for a subtle spicy kick.
• To make it gluten-free, substitute pastina with a gluten-free tiny pasta.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the soup, as the pastina can absorb liquid and thicken the soup over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta instead of pastina?

Yes, small shapes like orzo, acini di pepe, or fine ditalini work well. Just adjust the cooking time according to the pasta’s instructions.

Can I prepare this soup in advance?

Absolutely. You can make the broth and blended vegetable base ahead of time and refrigerate it. Add the pasta and cook just before serving to prevent it from becoming mushy.

Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe

---

★★★★★

4.9 from 140 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Italian Pastina Soup is a comforting and simple vegetable soup made with tiny stelline-shaped pasta, blended vegetables, and savory broth. Ready in just 25 minutes, it offers a warm, nutritious meal that’s perfect for any day of the week, featuring a smooth vegetable base enriched by flavorful broth and finished with traditional garnishes like parmesan and fresh parsley.

---

Ingredients

Scale 1x2x3x

Soup Base

• 1 brown onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 4 garlic cloves, smashed
• 6 cups vegetable broth (or chicken broth, low-sodium)
• Salt and black pepper to taste
• 1 bay leaf (optional)
• 1 parmesan rind (optional)

Pasta

• 1 cup pastina pasta (stelline shape recommended)

Garnish (optional)

• Chopped parsley
• Grated parmesan cheese
• Drizzle of olive oil

---

Instructions

1. Prep Vegetables: Roughly chop the onion, carrots, celery, and smash the garlic cloves. Precise chopping is not necessary as the vegetables will be blended later.
2. Simmer Broth: In a large pot, pour in the vegetable broth and add the chopped vegetables, bay leaf, and parmesan rind if using. Season with salt and black pepper. Cover and simmer over medium-high heat for 20 minutes until vegetables are tender.
3. Check Vegetable Softness: Once the vegetables are soft, carefully remove the bay leaf and parmesan rind. Use a slotted spoon or colander to strain the vegetables from the broth into a separate container.
4. Blend Vegetables: Transfer the cooked vegetables to a blender, adding ½ cup of water to aid in blending. Blend until smooth and creamy.
5. Combine and Season: Return the blended vegetable mixture to the pot containing the broth. Stir well and taste the soup to adjust salt and pepper if needed.
6. Cook the Pastina: Bring the soup back to a boil, then add the pastina pasta. Stir occasionally to prevent the pasta from sticking to the bottom. Cook for 5-6 minutes or until the pasta is tender.
7. Serve: Ladle the hot soup into bowls and garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil if desired. Serve immediately.

Notes

• Using low-sodium broth allows better control over the saltiness of the soup.
• Parmesan rind adds extra depth but can be omitted for a vegetarian option.
• Pastina pasta is very small and cooks quickly; keep an eye on cooking time to avoid overcooking.
• Blending the vegetables creates a smooth texture, but for a chunkier soup, blend only half the vegetables.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Italian Pastina Soup, vegetable soup, pastina pasta, simple soup recipe, vegetarian soup, quick soup