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 hit of warmth with every spoonful! It’s my go-to cozy 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.

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.

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 hearty 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!

Vegetable Pastina Soup Ingredient Highlights

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Pastina Vegetable Broth Soup Tips and Tricks

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How to Make Vegetarian Pastina Soup

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.

Veggie prep for this homemade veggie-packed soup is super simple. We will be pureeing the vegetables 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 this recipe. When boiled and blended, the skins will not have a tough texture. It makes the whole process quicker and easier and makes the most of your vegetables!

Just chop off the ends and cut the larger carrots half so they cook faster.

As for the onions and garlic, we will want to peel those. You can keep the garlic hole and just chop the onion in half or quarters.

And the celery? I honestly just chop off the leaves and any browning parts, then cut them in half.

However, if you’re worried about stringy bits of celery in your soup, you do have the option to peel the celery! Once you chop off the ends, use a sharp knife to make a little cut under the top layer.

The tough “skin” will separate from the stalk, and you can easily pull it away in strings. It sounds complicated, but it’s super simple. If you need to see it visually, I have a quick tutorial on my Instagram, which I am linking here!

How to Make Vegetarian Broth with Pureed Vegetables

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.

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 just cook the pastina directly in the broth, as it’s much easier. I always add my tiny pasta directly to the blended vegetable broth, stir, cover, and cook. I check after 8 minutes for doneness, stirring at least once in between.

At this point assess the consistency of your soup, adding extra broth as needed to thin it out.

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.
• Pesto Naan Pizza

How I Store and Reheat Leftover Vegetable 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.