Can I add protein to this pastina soup?

Absolutely! Shredded chicken makes a fantastic addition. Simply add cooked chicken to the broth before serving for a heartier version.

How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pastina will continue to absorb the broth, so you might need to add a bit more liquid when reheating.

Is there a gluten-free option?

Yes, you can substitute the pastina with your favorite gluten-free small pasta or even rice. Just adjust the cooking time accordingly.

Pastina Soup Recipe – Quick, Comforting, and Delicious

Name: Pastina Soup: A Hug in a Bowl for Busy Lives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: italian
Ingredients: 6 cups low-sodium chicken broth (or vegetable broth for vegetarian option)1 medium yellow onion, sliced into large pieces2 carrots, peeled and sliced into large pieces2 celery ribs, sliced into large pieces1 parmesan rind (about 2 inches long)Kosher salt, to taste1½ cups pastina (or any small pasta like orzo, acini di pepe, or alphabet pasta)¼ cup finely chopped parsley leavesGrated parmesan cheese, for garnish

Description

A comforting and nostalgic Italian soup, Pastina Soup is the perfect weeknight dinner to warm the soul. Made with tiny pasta, aromatic vegetables, and a rich parmesan-infused broth, this simple dish delivers cozy flavor in under 30 minutes.

Ingredients

6 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
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
1½ cups pastina (or any small pasta like orzo, acini di pepe, or alphabet pasta)
¼ cup finely chopped parsley leaves
Grated parmesan cheese, for garnish

Instructions

n a large pot, combine the chicken or vegetable broth, onion, carrots, celery, and parmesan rind.
Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for about 20 minutes.
Remove from heat and strain out the vegetables and parmesan rind.
(Optional: blend vegetables and return them to the soup for added nutrition and thickness.)
Return the pot to medium heat and bring the broth back to a gentle boil.
Add the pastina and cook until al dente, about 5 minutes.
Season with kosher salt to taste.
Ladle soup into bowls, garnish with chopped parsley, and finish with a generous sprinkle of grated parmesan.
Serve hot with crusty bread if desired

Notes

Save your parmesan rinds—they add incredible depth to soups and freeze well for future use.
For a vegetarian version, make sure your cheese is rennet-free and use vegetable broth.
Blend the cooked veggies if serving picky eaters—adds nutrition without chunks!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Simmering
Cuisine: italian

Nutrition

Serving Size: 1 bowl
Calories: 220 kcal
Sugar: 5 g
Sodium: 580 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 10 mg

Keywords: pastina soup, Italian comfort food, quick dinner, vegetarian soup, parmesan broth