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.
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!
- 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!
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
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
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:
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.
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.
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.
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.
Print
Creamy Pastina Soup with Vegetables Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Pastina Soup is a comforting and easy-to-make soup featuring tiny pasta cooked in a flavorful vegetable-spiked chicken broth with parmesan cheese. This cozy weeknight recipe comes together in just 30 minutes, making it perfect for a quick lunch or light dinner. Garnished with fresh parsley and grated parmesan, it pairs wonderfully with crusty bread and a fresh salad.
Ingredients
Broth and Vegetables
- 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
Pasta and Garnish
- 1 ½ cups pastina (or any tiny pasta variety like alphabet, orzo, or acini di pepe)
- ¼ cup finely chopped parsley leaves, for garnish
- Grated parmesan cheese, for serving
Instructions
- Simmer the broth: In a large pot with a lid, combine the chicken broth, sliced onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Bring the mixture to a boil over high heat, then reduce the heat to low and cover. Let it simmer until the vegetables are very tender, about 30 minutes.
- Puree the vegetables: Remove and discard the parmesan rind. Using a slotted spoon, transfer the cooked vegetables to a food processor. Add a couple of ladles of the broth and blend until smooth. Return the pureed vegetables to the pot with the broth.
- Boil the pasta: Increase the heat to high and bring the broth to a rolling boil. Stir in the pastina and cook until tender, approximately 3 minutes. Remove the pot from heat.
- Serve: Taste the soup and adjust the seasoning with more salt if needed. Ladle the soup into bowls and garnish each with chopped parsley and grated parmesan cheese. Serve hot.
Notes
- This recipe uses one pot, making clean-up easy and quick.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the parmesan rind or use a vegetarian parmesan alternative.
- Pastina cooks very quickly, so keep an eye on it to prevent overcooking.
- Serve with crusty bread and a fresh salad for a complete meal.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 308 kcal
- Sugar: 5 g
- Sodium: 136 mg
- Fat: 3.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 0 mg
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