Dinner, Main Course
Pastina Soup
Welcome to Pastina Soup - the perfect cozy meal for chilly days, busy weeknights, or for when you’re feeling under the weather. Known as "Italian penicillin soup" or "pastina in brodo", this easy soup features creamy small pasta in a rich, flavorful vegetable broth.
35 minTotal
4servings
Carbs-forward
351
kcal
- 8 cups (2 L) low-sodium chicken broth you can substitute with vegetable broth or water
- 9 oz (250 g) pastina uncooked (any small pasta such as star pasta, ditalini, anellini or acini de pepe)
- 2 carrots washed and peeled
- 1 ½ celery stalks
- 1 medium yellow onion washed and peeled
- 1 small potato washed and peeled
- 3 garlic cloves peeled
- 1 ½ tbsp tomato sauce
- 1 ½ tbsp olive oil
- salt and pepper to taste
- grated Parmesan cheese for serving
- Cut the carrots, celery, onion, and potato into large chunks. This helps them soften quickly and blend easily later.
- In a large pot, add chopped vegetables, garlic cloves, tomato sauce, and broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover with a lid and let cook for 20 minutes, or until vegetables are tender.
- Once the vegetables are soft, use a slotted spoon to transfer them to a blender, leaving the broth in the pot. Blend until smooth to create a creamy purée. If the broth left is too thick, add little more water (or broth).
- Bring the broth back to a boil. Add pastina, stirring occasionally to prevent sticking, and cook until just al dente according to package instructions. Be careful not to overcook, as pastina can become mushy quickly.
- Once the pastina is cooked, stir in the pot the blended vegetables and olive oil. Season with salt and pepper to taste, adjusting the consistency with more water or broth if needed.
- Scoop the soup out into bowls, then top with grated Parmesan cheese and a drizzle of olive oil. Serve warm for a cozy meal!
351
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
- Texture tip: For added texture, you can leave some vegetables intact rather than blending them all (as I like doing!). This gives the soup a heartier feel and adds a bit of bite to each spoonful.
- Flavor tip: You can add bay leaves, fresh thyme or rosemary while cooking the vegetables for more flavor.
Storage directions
If you plan to store it, I recommend cooking the pasta separately and adding it just before serving. This way, it will stay firm without becoming too soft over time.- To store: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 5 days. If you pre-cooked the pastina, store it in a separate container. To serve, combine the veggies and noodles and reheat in a pot or microwave.
- To freeze: After cooling, place the soup in a freezer-safe container and freeze for up to 4 months. To reheat, thaw overnight in the fridge, add pastina, and warm it up in a pot or microwave.