When I’m craving something comforting that feels like a warm hug in a bowl, nothing satisfies like Italian Pastina Soup. Commonly known as “Italian penicillin,” this simple yet nourishing bowl of soup warms the soul. It’s perfect for those times you need a quick, hearty meal, for chilly months, and for sick days.
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This soup is one of my favorite soups when I feel a cold coming on. The ingredients are nourishing, and the soup is indistinguishably filling. Pastina soup is a blended soup, which means it’s the ideal recipe to hide veggies from picky eaters and anyone needing a little extra nutrition.
Its creamy texture and light, warming flavor make it the ultimate comfort food. Plus, it’s endlessly adaptable, and I always add extra spices, proteins, and flavors. Sometimes, I’ll even throw in extra veggies that need to be used from my fridge. I can whip up a bowl of this classic soup with just a few basic ingredients in no time at all!
Ingredients
- Yellow onion. Onion adds a savory depth to the broth.
- Carrots. Carrots add a natural sweetness and color to the soup.
- Celery. Celery brings a freshness to balance out the savory onion and sweet carrots.
- Chicken Stock. I like to use low-sodium chicken broth and add my salt in later. You can use your favorite chicken, vegetable, or homemade bone broth.
- Parmesan on the rind. For this recipe, I use the parmesan rind during cooking and freshly grated parmesan for garnish before serving.
- Pastina pasta. Pastina or small pasta can be found at most grocery stores. Use any small pasta you can find. I used acini di pepe.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Roughly chop your yellow onion, carrots, and celery stalks and add them to a large pot with chicken broth and the parmesan rind. Bring the broth to a boil, lower the heat, cover, and simmer for 20-30 minutes. The veggies should be tender after simmering.
Step 2
Carefully remove the onions, celery, and carrots and add to a blender with ½-1 cup of broth. Blend until you have a smooth vegetable puree.
Step 3
Add the pureed vegetables back into the pot and add in the pastina. Simmer the soup for 7-9 minutes until pasta is cooked. Serve with parmesan cheese, salt and pepper, and a sprinkle of fresh parsley. Enjoy!
Sarah's Top Tips
- If you're making a large pot, wait to add the pastina until the end, or even better, add it directly to each bowl. This prevents the pasta from getting too soft or soaking up all the broth, keeping it the perfect texture. I recommend doing this if you will have leftovers also.
- For a kick, add a dash of red pepper flakes, a sprinkle of Italian seasoning, or a touch of garlic powder. Just a little goes a long way in amping up the flavors.
- Turn your soup into a heartier meal by adding leftover rotisserie chicken, browned Italian sausage, or even a soft-boiled egg on top for extra protein.
Serving
I make this soup without fail every fall (usually a few times) and serve it up with some warm crusty bread or a yummy grilled cheese sandwich. Top each bowl with a sprinkle of freshly grated Parmesan cheese for a creamy, savory boost, and add a touch of fresh parsley or basil for a pop of color and freshness.
Storage & Reheating
To store Italian pastina soup, let it cool completely, then transfer it to an airtight container. If you anticipate leftovers, it’s best to keep the cooked pastina separate from the broth to avoid it absorbing too much liquid and becoming mushy.
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Italian Pastina Soup
KITCHEN TOOLS NEEDED
- 1 Large pot or Dutch oven
- 1 Blender or Immersion Blender
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Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 1 yellow or white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 6 cups chicken or vegetable broth
- 1 Parmesan rind
- 1 cup pastina pasta, or other small pasta like acini di pepe or stelline
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Chop the vegetables roughly; you don’t need to be precise.
- Add them to a large pot with the broth and Parmesan rind. Turn the heat to high and bring to a boil.
- Once boiling, turn down the heat, cover and simmer for 20-30 minutes until the vegetables are tender.
- Remove the vegetables from the pot using a strainer and add to a blender with ½-1 cup of the broth. You can also add to another pot and use an immersion blender. Blend until smooth. Be careful when blending hot liquids.
- Pour the pureed veggies back into the pot and add the pastina. Simmer for 7-9 minutes until the pasta is cooked.
- Turn off the heat and season with Parmesan cheese, salt and black pepper to taste.
- Serve topped with some freshly chopped parsley.
Sarah's Tips
- If you're making a large pot, wait to add the pastina until the end, or even better, add it directly to each bowl. This prevents the pasta from getting too soft or soaking up all the broth, keeping it the perfect texture. I recommend doing this if you will have leftovers also.
- For a kick, add a dash of red pepper flakes, a sprinkle of Italian seasoning, or a touch of garlic powder. Just a little goes a long way in amping up the flavors.
- Turn your soup into a heartier meal by adding leftover rotisserie chicken, browned Italian sausage, or even a soft-boiled egg on top for extra protein.
- To store Italian pastina soup, let it cool completely, then transfer it to an airtight container. If you anticipate leftovers, it’s best to keep the cooked pastina separate from the broth to avoid it absorbing too much liquid and becoming mushy.
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