30-Minute Warming Pastina Soup

This cozy and warming pastina soup features tiny pasta cooked in a flavorful, vegetarian broth, enriched with a medley of blended fresh vegetables like celery and carrots. Ready in just 30 minutes, top this delicious dish with freshly grated Parmigiano-Reggiano.

This humble yet comforting dish has been a staple in my kitchen for years, offering a taste of tradition and a comforting embrace with every spoonful! It’s my go-to healing soup for whenever anyone in my family is sick (along with my Creamy Tomato Soup).

Plus, this cozy vegetarian soup requires less than ten ingredients and comes together in just about 30 minutes, making it a no-brainer when it comes to simple vegetarian recipes.

This is also an amazing clean-out-the-fridge meal! It’s best to avoid vegetables in the Brassica family like broccoli, cabbage, and cauliflower as they may make your broth bitter, but any other veggies you have on hand can be added right to this soup!

Pro tip: Use this soup as a clean out the fridge meal. Use up veggies in your fridge and blend them right into the soup. Just avoid broccoli, cabbage, and cauliflower as they may make the soup bitter, all other veggies are fair game!

In this recipe, you’ll learn how to make a nutritious and tasty veggie-packed broth by blending the vegetables into a puree and adding it back to the broth. You’ll also learn about pastina and my best tips for serving and storing vegetarian pastina soup!

As a mom managing her time with a passion for great food, I appreciate a simple recipe like this that feeds a lot, comes together quickly, and only requires one pot. Literally ALWAYS sign me up for less clean up.

Vegetable Pastina Soup Ingredient Highlights

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Veggie Pastina Soup Tips and Tricks

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Bring Your Vegetable Broth to a Boil First

Start by adding your vegetable broth to a large pot or Dutch oven over medium heat and bring it to a boil. This just speeds up the whole process!

Getting your broth going first gives you time to prep your veggies while that broth heats up.

How I Prep Carrots for Soup

Veggie prep for this homemade veggie-packed soup is super simple. We will be pureeing the veggies so no need to dice or mince. We just want to make sure all of our vegetables are clean and an appropriate size to cook quickly.

Though your instincts may be to peel the carrots, there is no need to do so in the recipe. When we are making roasted carrots, recipes will often advise you to peel that carrots to get them nice and tender.

However, since we will be pureeing the vegetables, leave them on! The skins are packed with nutrients and when boiled and blended, will not have a tough texture.

Plus, using the most of our veggies and avoiding unnecessary scraps will help us reduce our kitchen waste!

How I Prep Celery for Pastina Soup

Similar to the carrots, we just want to clean up the celery to prep it for this cozy healing soup. Rinse it with water and cut off the leaves and the very tip of the opposite end of the stalk.

As you can see, the white part of my celery was starting to brown, so I chopped that off so I was left with a nice and clean piece of celery.

Once your celery is clean, chop it in half so that it cooks quickly in the boiling broth.

My Favorite Way to Peel an Onion

Chop both ends of the onion off so you can easily stand it up on your chopping board.

Then, slice it in half. At this point, you should easily be able to peel off the outermost paper-thin layer. And there you have it, your onion is prepped!

As with your carrot and celery scraps, you can save the ends and peels of the onion in the freezer to make your own vegetable broth from veggie scraps.

Alternatively, you can compost the scraps!

How I Easily Peel Garlic

The garlic can remain whole, but we do want to remove those paper-thin outer layers.

I find the easiest way to do so is by laying the garlic on my cutting board and using my bodyweight to push down on the garlic with the flat end of my knife.

This will crush the outer layer, breaking it apart and making it easier to peel. Once you remove those outer layers, your garlic is good to go!

Boil Your Vegetables in the Broth

Once your carrots, celery, onion, and garlic are prepped, carefully lower them into the boiling broth.

Cover and boil for 15 minutes to make the vegetables nice and tender and ready for blending into the puree.

Blend Your Veggies for a Hearty Vegetable Broth

After 15 minutes, remove the boiled vegetables and add them to a high-powered blender or food processor. Use a heat-safe cup with a spout (a Pyrex measuring cup works great here!) or a ladle to add about 1/4 cup of the broth to the blender as well.

Keep your broth boiling while you blend your veggies on high until it is free from lumps and turns into a nice, smooth puree. This will take a good 2-3 minutes to achieve.

Then, add the puree back to the boiling veggie broth and stir to combine. This will create a super flavorful, hearty broth.

I Like to Cook the Pastina in the Broth

Now it’s time to add your pastina!

Add the pastina to the broth, stir, and cover, and cook for 8 minutes. Give it a stir halfway through to ensure it doesn’t stick to the bottom.

After 8 minutes, assess the consistency. If you want to thin it out a little bit, you can add up to an extra 1/2 cup of vegetable broth.

Serving Your Vegetable Pastina Soup

This Pastina Soup is absolutely delicious and filled with flavor as is! Still, my favorite way to serve this soup is finishing off the bowl with some freshly grated Parmigiano-Reggiano and some fresh cracked black pepper.

As for best accompaniments to this soup, here are some of my favorites:

• Arugula Burrata Salad with Basil Balsamic.
• Pesto Butter Garlic Bread.
• Arugula Pear Salad.

How to Store and Reheat Leftover Soup with Pastina

In an airtight container in the fridge, this soup with pastina will last for up to 5 days. It can also be frozen for up to 3 months.

To reheat, you may want to add more vegetable broth. You’ll notice that the pastina will soak up even more broth as it sits in the fridge, and the ratio of broth to pastina for the leftovers may be off.

Reheat it in a pot on the stove over medium-high heat, covering and stirring occasionally until heated thoroughly. Alternatively, you can microwave the leftovers in a microwave-safe bowl and cover.

Microwave in two-minute intervals, stirring in between until nice and hot all the way through.