Introduction
Alright, friends, let’s talk comfort food. You know, the kind of food that wraps you up like a warm blanket on a chilly day, or reminds you of being tucked into bed when you weren’t feeling well as a kid? For me, that’s always been Pastina Soup. It’s simple, it’s nourishing, and it just feels like a hug in a bowl. This recipe? It’s my go-to when I need that feeling fast. It’s so quick, so easy, and delivers maximum comfort with minimal fuss. Seriously, you’ll be slurping up this goodness in under 30 minutes!
Why You’ll Love This Recipe
- Fast: From start to finish, you’re looking at less than 30 minutes. Perfect for busy weeknights!
- Easy: Basic ingredients, simple steps. If you can chop veggies, you can make this soup.
- Giftable: This is the soup to bring to a friend who’s feeling under the weather or just needs a pick-me-up.
- Crowd-Pleasing: Kids love the tiny pasta, adults love the nostalgic comfort. It’s a winner all around.
Ingredients
You only need a handful of simple ingredients to whip up this magic. Here’s what you’ll need:
- 2 Carrots: Diced small for sweetness and color.
- 2 Celery, ribs: Diced small for that classic soup base flavor.
- 1 Yellow onion, medium: Also diced small – the flavor foundation!
- 6 cups Chicken broth, low-sodium: Use a good quality broth you love, low-sodium so you can control the salt.
- 1 1/2 cup Pastina: The star of the show! Or any other tiny pasta shape you can find like acini di pepe or ditalini.
- Kosher salt: For seasoning! Don’t be shy about tasting and adjusting.
- Parmesan cheese, Grated: For serving, adds a lovely salty, nutty finish.
- Parmesan rind (about 2-inches long): Optional, but trust me, it adds incredible depth of flavor while the soup simmers.
- Quarter cup finely chopped parsley leaves: For a burst of freshness right at the end.
How to Make It
Ready? You’ve got this! It’s really straightforward.
First, get your veggies prepped. Finely dice your carrots, celery, and onion. The smaller you dice them, the faster they’ll cook and the more they’ll blend into the comforting broth.
Grab a medium to large pot or Dutch oven and heat a little olive oil or butter over medium heat. Add your diced onion, carrot, and celery. Cook these for about 5-7 minutes, stirring occasionally, until they start to soften and the onion is translucent. You’re building the flavor base here!
Pour in your chicken broth. If you have a Parmesan rind, toss it in now! This is where that extra layer of savory goodness comes from. Bring the soup to a gentle simmer.
Once the soup is simmering, stir in the pastina. Cook according to the package directions, or maybe even a minute less, especially if you plan on having leftovers (the pasta continues to absorb liquid). Stir occasionally to prevent the pastina from sticking to the bottom.
Once the pastina is tender, carefully fish out and discard the Parmesan rind (if you used it). Now for the crucial step: tasting! Add kosher salt a little bit at a time, stirring and tasting, until the flavor really pops. Chicken broths vary in saltiness, so tasting is key!
Ladle the hot soup into bowls. Garnish generously with grated Parmesan cheese and a sprinkle of fresh parsley. Serve immediately and enjoy that warm, cozy comfort!
Substitutions & Additions
This soup is super adaptable! Feel free to play around based on what you have or what you’re craving.
- Veggies: No carrots, celery, or onion? You can use frozen mixed vegetables in a pinch! Add some chopped zucchini, spinach (stir in at the very end), or peas (add with the pastina) for extra greens.
- Broth: Easily make this vegetarian by using vegetable broth instead of chicken broth.
- Pasta: Can’t find pastina? Any other tiny pasta works great! Think orzo, ditalini, acini di pepe, or even broken spaghetti strands.
- Make it Heartier: Add some shredded cooked chicken (rotisserie chicken is perfect!), a can of rinsed cannellini or chickpeas, or even a whisked egg stirred in at the end (like stracciatella soup).
- Extra Flavor: A squeeze of lemon juice or a swirl of pesto in your bowl can add brightness. A pinch of garlic powder or a bay leaf can be added with the broth for extra depth.
Tips for Success
Making this soup is easy, but a few simple tips will ensure it turns out perfectly every time:
- Dice Small: Seriously, finely diced veggies cook faster and create a smoother broth texture.
- Don’t Overcook the Pasta: This is the most common pitfall! Pastina cooks very quickly. Cook it just until tender. If you’re making it ahead or expecting leftovers, cook it slightly less than directed as it will continue to soften in the hot soup.
- Taste and Season: Broths vary wildly in salt content. Always taste your soup before adding salt, and then add gradually until it tastes just right to you.
- Parm Rind Magic: If you have one, use it! It adds an amazing layer of savory, complex flavor that you can’t get otherwise. Keep your rinds in the freezer!
How to Store It
If you’re lucky enough to have leftovers (sometimes I make a double batch just for this!), storing is simple.
Let the soup cool completely at room temperature before transferring it to airtight containers. Pop them in the fridge. It will keep well for about 3-4 days.
Just know that the pastina will continue to absorb the liquid as it sits, so the soup will thicken considerably. When reheating, you’ll likely need to add a splash or two (or more!) of extra chicken broth or water to get back to your desired soup consistency.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! This soup is just as delicious made with vegetable broth for a wonderful vegetarian option.
What if I don’t have a Parmesan rind?
No worries at all! The rind adds a nice layer of flavor, but the soup will still be incredibly comforting and tasty without it. Just make sure to finish with plenty of grated Parmesan when serving.
My pastina turned mushy! What happened?
Ah, the classic pastina problem! This usually happens when the pasta is overcooked. Cook it only for the time recommended on the package, or even slightly less, especially if you plan on storing leftovers as it continues to cook and absorb liquid off the heat.
Can I add protein to this soup?
Yes, please do! Shredded cooked chicken (like leftover rotisserie chicken) or even some small cooked meatballs are fantastic additions. Add them when you add the pastina just to warm through.
Cozy Quick & Easy Pastina Soup
Equipment
- Medium to large pot or Dutch oven
Ingredients
Main Ingredients
- 2 Carrots Diced small
- 2 Celery ribs, diced small
- 1 Yellow onion medium, diced small
- 6 cups Chicken broth low-sodium
- 1.5 cup Pastina or any other tiny pasta shape
- Kosher salt For seasoning, to taste
- Grated Parmesan cheese For serving
- Parmesan rind about 2-inches long, optional
- 0.25 cup Finely chopped parsley leaves For garnish
- Olive oil or butter
Instructions
- Prep your vegetables by finely dicing the carrots, celery, and onion. The smaller the dice, the faster they will cook and blend into the broth.
- Heat a little olive oil or butter in a medium to large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until softened and the onion is translucent. This builds the flavor base.
- Pour in the chicken broth. If using, add the Parmesan rind now. Bring the soup to a gentle simmer.
- Once simmering, stir in the pastina. Cook according to package directions, or slightly less if planning leftovers, stirring occasionally to prevent sticking.
- Once pastina is tender, carefully remove and discard the Parmesan rind (if used). Taste the soup and add kosher salt a little at a time, stirring and tasting, until the flavor is just right.
- Ladle the hot soup into bowls. Garnish generously with grated Parmesan cheese and a sprinkle of fresh parsley. Serve immediately.
Notes
- Dice vegetables small for faster cooking and smoother texture.
- Don't overcook the pastina; it cooks quickly and continues to absorb liquid.
- Always taste and adjust salt as chicken broths vary in sodium.
- A Parmesan rind adds depth of flavor; keep rinds in the freezer for future use. Storage:
- Let soup cool completely before transferring to airtight containers.
- Store in the fridge for 3-4 days.
- Soup will thicken as pastina absorbs liquid; add more broth or water when reheating to desired consistency.