Name: Creamy Pastina Soup with Vegetables Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 6 cups low-sodium chicken broth; 1 medium yellow onion, sliced into large pieces; 2 carrots, peeled and sliced into large pieces; 2 celery ribs, sliced into large pieces; 1 parmesan rind (about 2 inches long); Kosher salt, to taste; 1 1/2 cups pastina (or any tiny pasta variety like alphabet, orzo, or acini di pepe); 1/4 cup finely chopped parsley leaves, for garnish; Grated parmesan cheese, for serving

There’s something incredibly comforting about a warm bowl of soup that soothes your soul, and this Creamy Pastina Soup with Vegetables Recipe fits the bill perfectly. It’s simple, cozy, and packs in fresh vegetable goodness alongside tender tiny pasta, making every spoonful feel like a hug.

The image shows two white bowls with thin blue grid lines, each filled with orange soup containing small round pasta pieces. On top of the soup, there is a light sprinkle of grated cheese and finely chopped green herbs, adding texture and color contrast. A silver spoon with a white handle rests inside the front bowl, holding some of the pasta and soup. The bowls are set on a surface with a white marbled texture, and a white-handled knife is visible in the background near the edge of the table. In the lower right corner, a small white bowl filled with more grated cheese is partly shown. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Pastina Soup with Vegetables Recipe
Top Tip
How to Serve Creamy Pastina Soup with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Pastina Soup with Vegetables Recipe

Why You'll Love This Recipe

This Creamy Pastina Soup with Vegetables Recipe has become one of my favorite go-to dishes, especially when I need warmth and comfort fast. It’s straightforward to make, nourishing, and you can taste all the fresh veggies blending beautifully with the cheesy broth. Plus, it’s barely any fuss for a dinner that feels special.

Speedy Comfort: Ready in just about 30 minutes, it’s perfect for busy days when you want something satisfying but quick.
Simple Ingredients: Uses pantry staples and fresh veggies, so you rarely have to run out for last-minute shopping.
Versatile & Customizable: Whether you’re into dairy or need gluten-free options, it’s easy to adjust to your preferences.
Rich, Creamy Texture: The pureed vegetables create a velvety base that’s both nourishing and full of flavor.

Ingredients & Why They Work

What makes this soup so delightful is how each ingredient plays its part to build layers of flavor and texture. The vegetable trio adds both sweetness and depth, while the parmesan rind is a secret weapon that infuses a subtle umami punch — trust me, it’s worth picking up if you don’t usually use it!

Flat lay of a medium yellow onion sliced into large pieces, two peeled and sliced carrots in large pieces, two celery ribs cut into large pieces, a 2-inch long parmesan rind, a small white ceramic bowl filled with low-sodium chicken broth, a small white ceramic bowl of tiny pastina pasta, a small white ceramic bowl with finely chopped fresh parsley leaves, a small white ceramic bowl of grated parmesan cheese, and a pinch of kosher salt arranged in perfect symmetry, all fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Low-sodium chicken broth: Using low-sodium gives you full control over seasoning and keeps the soup light yet savory.
Yellow onion: Add sweetness and flavor depth, especially when simmered gently.
Carrots: Their natural sweetness balances the soup perfectly while also boosting nutrition.
Celery ribs: Adds that classic aromatic base and slight earthiness.
Parmesan rind: This is such a game-changer that imparts richness without extra effort — save your rinds for broth-making!
Kosher salt: Essential for enhancing natural flavors, adjusted at the end for perfect balance.
Pastina (tiny pasta): These little pasta shapes cook quickly and give you that fun, tender bite that feels just right in the soup.
Parsley leaves (for garnish): Fresh parsley brightens the rich, creamy soup with a hint of herbaceous freshness.
Grated parmesan cheese: Final cheesy sprinkle that melts into the top of the soup with each serving — completely optional but highly recommended!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love inviting friends over and letting them pick their favorite add-ins for this soup — some fresh spinach stirred in at the end, or swapping the chicken broth for a veggie version. You can easily tweak creaminess by blending more veggies or even stirring in a splash of cream or plant-based milk.

Vegetarian twist: Use vegetable broth and add nutritional yeast for a cheesy vibe if you want to skip the parmesan rind.
Seasonal veggies: Swap out carrots and celery for zucchini or peas in spring for a seasonal riff.
Gluten-free version: I’ve used gluten-free tiny pasta and it works beautifully—just adjust cooking time slightly.
Extra protein: Stir in shredded chicken or chickpeas right before serving for a heartier meal.

Step-by-Step: How I Make Creamy Pastina Soup with Vegetables Recipe

A white bowl filled with bright orange soup that has tiny star-shaped pasta floating inside, topped with finely chopped green herbs and grated light yellow cheese on one side. A white spoon with dark dots on its handle rests inside the bowl, partly submerged in the soup. On the left side, there is a small white bowl filled with more grated light yellow cheese. The setup is on a white marbled surface with a light green textured cloth partially visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Simmer the broth until veggies are tender

Start by pouring your chicken broth into a large pot. Toss in the onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Bring it all to a boil over high heat, then cover and reduce the heat to low. Let it simmer gently for about 20 to 30 minutes until the vegetables are melt-in-your-mouth tender. I like to peek in at the 20-minute mark to test the veggies — perfectly soft is the goal here.

Step 2: Puree the vegetables for that creamy texture

This is where the magic happens. Remove the parmesan rind and fish out the veggies using a slotted spoon. Pop them into your food processor with a few ladles of the broth, and blend until silky smooth. If you don’t have a food processor, an immersion blender right in the pot works well too — just be careful! Pour the pureed veggies back into the pot for a luscious, creamy base.

Step 3: Cook the pastina until tender

Turn the heat back to high, bring the soup to a boil again, then stir in your pastina. It cooks quickly—just about 3 minutes until tender. Keep a close eye so it doesn’t overcook and turn mushy. Remove from heat as soon as the pasta is perfect.

Step 4: Taste and serve with your favorite toppings

Give the soup a taste; you might want to add a little more salt or freshly cracked pepper. Ladle it into bowls, sprinkle generously with fresh parsley and grated parmesan, and dive in while it’s warm.

Top Tip

My experience has taught me that simple tools and patience make all the difference with this soup. Don’t rush the simmering stage—you want tender veggies to create that creamy, smooth base.

Use a parmesan rind: It adds deep, savory notes that elevate the entire soup, so don’t toss those rinds—save them for your broth!
Don’t overcook the pastina: Tiny pasta cooks fast; I set a timer to avoid mush and preserve that lovely bite.
Blend for creaminess: Pureeing the vegetables is key—skip it and you lose the signature silky texture.
Season last: Because the broth reduces and flavors intensify during cooking, always taste and adjust salt at the end.

How to Serve Creamy Pastina Soup with Vegetables Recipe

creamy pastina soup - Serving Suggestion

Garnishes

I tend to keep it simple by topping each bowl with fresh parsley and a good grating of parmesan cheese. The parsley adds a fresh pop of color and brightness, while the parmesan melts beautifully into the soup, boosting flavor and texture.

Side Dishes

This soup shines alongside crusty artisan bread for dipping or a crisp green salad tossed with a lemon vinaigrette to balance the richness. I sometimes serve it with roasted garlic bread or even a plate of simple steamed green beans.

Creative Ways to Present

For special dinners, I’ve served the soup in rustic stoneware bowls with a drizzle of olive oil and a sprinkle of chili flakes for a little kick. You can also ladle it into mini bread bowls for a charming presentation that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Leftover creamy pastina soup stores beautifully in an airtight container in the fridge for up to 3 days. I recommend keeping the pasta separate if you want to preserve its shape and texture longer, then adding it back when reheating.

Freezing

I’ve frozen this soup before, though I usually freeze it without the pasta to avoid mushiness. Freeze in a sealed container for up to 2 months. When defrosting, warm slowly and cook fresh pasta separately to mix in at serving time.

Reheating

Reheat gently on the stove over low heat to prevent scorching. Stir often and add a splash of broth or water if the soup thickens too much. If you kept the pasta aside, cook some fresh pastina and stir it in right before serving for best texture.

Frequently Asked Questions:

Can I make this soup vegetarian?

Absolutely! Just swap the chicken broth with a rich vegetable broth and omit the parmesan rind—or use a vegetarian parmesan if you can find it. The soup will still be delicious and packed with flavor.

What’s the best kind of pasta for this soup?

Pastina is traditional and perfect for this soup due to its tiny size and fast cooking time. However, you can use similar mini pastas like orzo, acini di pepe, or alphabet pasta based on what you have on hand. Just watch the cooking time to avoid mushy noodles.

Can I prepare this soup in advance?

Yes! You can make the soup base a day ahead and refrigerate it. Add and cook the pasta fresh when you’re ready to serve for the best texture.

How do I store leftover soup without the pasta getting soggy?

If you plan to keep leftovers, it’s best to store the soup and pasta separately. Keep the pureed vegetable broth and cooked pasta in different containers in the fridge. Reheat the soup first and then stir in freshly cooked or reheated pasta to keep the perfect texture.

Final Thoughts

This Creamy Pastina Soup with Vegetables Recipe always brings me back to cozy nights and simple family dinners. It’s a little bowl of comfort that feels homemade, fresh, and soothing, even on the busiest days. I hope you give it a try and find it as comforting and easy as I do—this soup really is a small act of kindness you can make for yourself or loved ones, any day of the week.