Italian Pastina Soup, often lovingly called “Italian penicillin,” is more than just a meal—it’s a comforting embrace in a bowl. For generations, Italian families have turned to this simple yet nourishing dish during moments of need, whether to soothe a cold, provide warmth on a chilly day, or simply to bring everyone together around the dinner table.
I remember the first time I had this soup as a child; it was a cold winter evening, and my grandmother ladled the steaming, golden broth into my bowl, topping it with a snowstorm of freshly grated Parmesan cheese. The tiny star-shaped pastina felt magical, and every spoonful brought an unmatched sense of comfort. Today, I carry on that tradition, making this soup not just for its taste but for the memories and the joy it brings to my family.
Perfect for any time of the year, this soup is especially wonderful during the colder months when you’re craving something warm and hearty. Whether you’re new to cooking or an experienced home chef, this recipe is approachable, quick to prepare, and bound to become a staple in your kitchen.
Why You’ll Love This Recipe
- Simple and Budget-Friendly: This recipe uses pantry staples and requires no fancy ingredients, making it a cost-effective meal that doesn’t compromise on flavor.
- Quick to Make: With a total cook time of under an hour, this soup is perfect for those busy weeknights or when you want a comforting meal in a pinch.
- Family-Friendly: Its mild and creamy flavors make it a hit with kids and adults alike. It’s the kind of dish that everyone at the table will enjoy.
- Nutritious and Versatile: With a base of wholesome vegetables, protein-rich broth, and pasta, this soup offers a balanced and nourishing meal in every bowl.
Ingredients You’ll Need
- 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 (optional, but highly recommended)
- 1 cup pastina pasta (or another 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)
How to Make Italian Pastina Soup
Step 1: Start with the Broth
To begin, chop the onion, carrots, and celery into rough pieces. These form the foundation of the soup, known in Italian cooking as the “soffritto.” In a large pot, combine the chopped vegetables with the broth and add the Parmesan rind. The rind may seem like an optional ingredient, but it imparts a deep, savory flavor that transforms the soup into something extraordinary.
Bring the pot to a boil over medium-high heat. Once the broth starts bubbling, reduce the heat to low, cover the pot, and let the mixture simmer for 20-30 minutes. This slow cooking process allows the vegetables to release their natural sweetness, creating a flavorful base for the soup.
Step 2: Blend the Vegetables
Once the vegetables are tender, use a slotted spoon to remove them from the broth. Transfer them to a blender along with about ½ to 1 cup of the broth. Blend the vegetables until smooth, creating a silky puree. This puree will thicken the soup, giving it a creamy texture without the need for heavy cream.
Pro Tip: If you don’t have a blender, you can mash the vegetables with a fork or potato masher for a slightly chunkier texture.
Step 3: Add the Pasta
Return the pureed vegetables to the pot, stirring to combine them with the broth. Bring the mixture back to a gentle simmer. Add the pastina pasta, those delightful tiny stars, and cook for 7-9 minutes, stirring occasionally to prevent sticking.
Taste the soup and season with salt and pepper. Keep in mind that the Parmesan rind adds saltiness, so adjust sparingly.
Step 4: Serve and Garnish
When the pasta is perfectly al dente, your soup is ready to serve. Ladle the hot soup into bowls and top each with a generous sprinkle of grated Parmesan cheese. For an added burst of freshness, sprinkle chopped parsley on top.
Serve immediately with a side of crusty bread or a grilled cheese sandwich. The creamy broth and tender pasta pair wonderfully with the crunchy texture of the bread.
Helpful Tips for Perfect Pastina Soup
- Cooking the Pasta: If you’re planning to save leftovers, cook the pasta separately and add it to individual servings. This prevents the pasta from soaking up too much broth and becoming mushy.
- Customize Your Soup: Add shredded rotisserie chicken or browned beef sausage for extra protein. For a vegetarian version, use vegetable broth and skip the Parmesan rind.
- Boost the Flavor: Enhance the broth with a pinch of red pepper flakes, a splash of lemon juice, or a sprinkle of Italian seasoning. These small additions can elevate the soup’s flavor profile.
Details
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian (if using vegetable broth)
Notes
- Consistency: Add more broth for a thinner soup or blend more vegetables for a thicker texture.
- No Parmesan Rind? Stir in extra grated Parmesan at the end for added flavor.
- Kid-Friendly Tip: Skip blending and dice vegetables finely for a colorful, chunky soup kids might enjoy.
- Dietary Options: Use gluten-free pasta or dairy-free Parmesan for specific dietary needs.
Storage Instructions
Allow any leftover soup to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the soup (without the pasta) for up to 3 months. When reheating, cook the pasta fresh and add it to the reheated broth to maintain its texture.
Related Recipes
If you loved this recipe, here are more comforting soup ideas to try:
Conclusion
Italian Pastina Soup is more than just a recipe—it’s a celebration of tradition, comfort, and the simple joys of home cooking. With its creamy texture and delicate flavors, this dish is perfect for creating cozy memories with your loved ones. Whether you’re making it to warm up on a cold evening or to soothe someone feeling under the weather, this soup is a reminder that the best meals are often the simplest.
Gather your ingredients, grab a ladle, and get ready to fill your kitchen with the irresistible aroma of Italian comfort food. Buon appetito!
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Italian Pastina Soup: A Bowl of Comfort and Tradition
Description
Italian Pastina Soup, often lovingly called “Italian penicillin,” is more than just a meal—it’s a comforting embrace in a bowl. For generations, Italian families have turned to this simple yet nourishing dish during moments of need, whether to soothe a cold, provide warmth on a chilly day, or simply to bring everyone together around the dinner table.
I remember the first time I had this soup as a child; it was a cold winter evening, and my grandmother ladled the steaming, golden broth into my bowl, topping it with a snowstorm of freshly grated Parmesan cheese. The tiny star-shaped pastina felt magical, and every spoonful brought an unmatched sense of comfort. Today, I carry on that tradition, making this soup not just for its taste but for the memories and the joy it brings to my family.
Perfect for any time of the year, this soup is especially wonderful during the colder months when you’re craving something warm and hearty. Whether you’re new to cooking or an experienced home chef, this recipe is approachable, quick to prepare, and bound to become a staple in your kitchen.
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 (optional, but highly recommended)
- 1 cup pastina pasta (or another 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
Step 1: Start with the Broth
To begin, chop the onion, carrots, and celery into rough pieces. These form the foundation of the soup, known in Italian cooking as the “soffritto.” In a large pot, combine the chopped vegetables with the broth and add the Parmesan rind. The rind may seem like an optional ingredient, but it imparts a deep, savory flavor that transforms the soup into something extraordinary.
Bring the pot to a boil over medium-high heat. Once the broth starts bubbling, reduce the heat to low, cover the pot, and let the mixture simmer for 20-30 minutes. This slow cooking process allows the vegetables to release their natural sweetness, creating a flavorful base for the soup.
Step 2: Blend the Vegetables
Once the vegetables are tender, use a slotted spoon to remove them from the broth. Transfer them to a blender along with about ½ to 1 cup of the broth. Blend the vegetables until smooth, creating a silky puree. This puree will thicken the soup, giving it a creamy texture without the need for heavy cream.
Pro Tip: If you don’t have a blender, you can mash the vegetables with a fork or potato masher for a slightly chunkier texture.
Step 3: Add the Pasta
Return the pureed vegetables to the pot, stirring to combine them with the broth. Bring the mixture back to a gentle simmer. Add the pastina pasta, those delightful tiny stars, and cook for 7-9 minutes, stirring occasionally to prevent sticking.
Taste the soup and season with salt and pepper. Keep in mind that the Parmesan rind adds saltiness, so adjust sparingly.
Step 4: Serve and Garnish
When the pasta is perfectly al dente, your soup is ready to serve. Ladle the hot soup into bowls and top each with a generous sprinkle of grated Parmesan cheese. For an added burst of freshness, sprinkle chopped parsley on top.
Serve immediately with a side of crusty bread or a grilled cheese sandwich. The creamy broth and tender pasta pair wonderfully with the crunchy texture of the bread.
Notes
- Consistency: Add more broth for a thinner soup or blend more vegetables for a thicker texture.
- No Parmesan Rind? Stir in extra grated Parmesan at the end for added flavor.
- Kid-Friendly Tip: Skip blending and dice vegetables finely for a colorful, chunky soup kids might enjoy.
- Dietary Options: Use gluten-free pasta or dairy-free Parmesan for specific dietary needs.
