Go Back
–+ servings
Pastina Soup with a hearty vegetable broth and finished with Parmigiano-Reggiano and black pepper.

30-Minute Warming Pastina Soup

Print Recipe
This Pastina Soup is a comforting and nourishing dish featuring tiny pasta cooked in a flavorful, plant-based broth, enriched with a medley of blended fresh vegetables.
Course Dinner, Lunch
Cuisine Italian
Diet Vegetarian
Keyword 30 Minutes or Less, Pastina, Pastina Soup, Soup, Vegetable Broth
Prep Time 9 minutes
Cook Time 20 minutes
Total Time 29 minutes
Servings 6 servings
Author Marley Goldin

Equipment

Ingredients

  • 6 cups vegetable broth *see notes
  • 1 small yellow onion
  • 4 cloves garlic
  • 2 stalks celery
  • 2 large carrots
  • ½ pound pastina or Acini de Pepe
  • 2 ounces fresh Parmigiano-Reggiano optional for garnish
  • ½ teaspoon black pepper optional for garnish
US - Metric

Instructions

  • In a large pot or Dutch oven, bring the vegetable broth to a boil. Meanwhile, clean all your veggies. Peel and half the onion, peel the garlic, and cut the ends off and half the celery stalks and carrots.
    6 cups vegetable broth, 1 small yellow onion, 4 cloves garlic, 2 stalks celery, 2 large carrots
    Cleaned and halved carrots and celery and peeled onion and garlic on a chopping board.
  • Add the prepped vegetables to the boiling veggie broth. Cover and boil for 15 minutes.
    Carrots, celery, onion, and garlic boiling in vegetable broth.
  • Remove the vegetables and add them to a blender with about ¼ cup of the broth.
    Boiled carrots, celery, onion, and garlic pureed with vegetable broth in a blender.
  • Blend until smooth and add the puree back to the boiling broth. Stir to combine.
    Vegetable broth boiling with pureed vegetables.
  • Add the pastina, cover, and boil for an additional 8 minutes, stirring halfway between. After 8 minutes, assess the consistency. If you want to thin out the broth, you can add up to an extra half cup
    ½ pound pastina
    Pastina soup in a large pot.
  • Serve hot with freshly grated Parmigiano-Reggiano and black pepper. Enjoy!
    2 ounces fresh Parmigiano-Reggiano, ½ teaspoon black pepper

Notes

  • * I recommend having an extra 1/2 cup or so of vegetable broth on hand just in case you want to thin out your soup after the pastina is cooked. 
  • 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!
  • It’s hard to beat a good bowl of soup! Check out my most delicious selection of hearty soup recipes!