Description
A cozy and comforting Italian Pastina Soup made with tiny pasta, fresh vegetables, and a rich golden broth. Light, simple, and perfect for chilly nights or when you need a nostalgic taste of home.
Ingredients
6 cups chicken or vegetable broth
1 cup pastina (stelline, acini di pepe, or orzo)
1 small onion, finely diced
1 carrot, peeled and chopped
1 celery stalk, chopped
2 garlic cloves, minced
2 tablespoons olive oil or butter
1 Parmesan rind (optional)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Grated Parmesan cheese, for serving
Instructions
Heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and celery; sauté until softened. Stir in garlic for 30 seconds.
Pour in broth and add the Parmesan rind if using. Simmer for 15–20 minutes.
Stir in pastina and cook until tender, 6–8 minutes. Stir occasionally to prevent clumping.
Remove Parmesan rind, adjust seasoning with salt and pepper.
Serve hot with fresh parsley and grated Parmesan on top.
Notes
For meal prep, cook pastina separately and add it when reheating to prevent a soggy texture.
You can swap chicken broth for vegetable broth to make it vegetarian.
Add shredded chicken or leafy greens for extra protein and nutrients.
Soup thickens when stored—add more broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: ~220
- Sugar: 3 g
- Sodium: 720 mg (varies by broth)
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 8 mg