Italian Pastina Soup

Italian Pastina Soup

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Warm your heart and soul with Italian Pastina Soup, a cozy, flavorful dish that’s a staple in Italian homes. This comforting soup combines tiny pastina, tender vegetables, and aromatic herbs in a rich broth, perfect for chilly days or when you need a nourishing meal. Ready in under 40 minutes, this Italian pastina soup recipe is simple, family-friendly, and brings the essence of home-cooked comfort to your table.

Why You’ll Love Italian Pastina Soup

  • Soul-Warming Comfort: Perfect for cold evenings or when feeling under the weather.
  • Kid-Friendly: Tiny pasta shapes make it a hit with children.
  • Quick and Easy: Ready in under 40 minutes with minimal prep.
  • Customizable: Adapt with your favorite veggies or herbs.
  • Flavorful: Aromatic herbs and broth create a rich, inviting taste.

Ingredients for Italian Pastina Soup

Here’s what you need for this Italian pastina soup recipe (serves 4):

Main Ingredients:

  • 4 cups (960ml) chicken broth
  • 1 cup (240ml) water
  • 1 cup (180g) pastina (tiny pasta, like stelline or acini di pepe)
  • 1 medium onion (about 100g), finely chopped
  • 2–3 cloves garlic, minced
  • 2 medium carrots (about 150g), diced
  • 1 medium celery stalk (about 50g), diced
  • 1 cup (30g) chopped spinach or kale
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried basil
  • 2 tbsp (30ml) olive oil
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped (optional, for garnish)

Equipment

  • Large stockpot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle

Ingredient Tips

  • Use low-sodium chicken broth to control salt levels.
  • Fresh spinach or kale adds vibrancy; frozen works but thaw and drain first.
  • Substitute pastina with small pasta like orzo or ditalini if needed.
  • Fresh herbs can replace dried; use 1 tbsp each of fresh oregano and basil.
  • Opt for high-quality olive oil for sautéing and drizzling.

Directions for Italian Pastina Soup

Let’s make this Italian pastina soup recipe—simple, comforting, and delicious!

Heat the Oil

In a large stockpot, I heat 2 tbsp olive oil over medium heat.

Sauté the Vegetables

I add 1 chopped onion, 2 diced carrots, and 1 diced celery stalk to the pot. I sauté for 5–6 minutes until softened and fragrant.

Add Garlic

I stir in 2–3 minced garlic cloves and cook for 1 minute until aromatic, being careful not to burn the garlic.

Add Broth and Water

I pour in 4 cups chicken broth and 1 cup water, then increase the heat to bring the mixture to a gentle boil.

Incorporate Herbs and Pastina

I stir in 1 tsp dried oregano, 1 tsp dried basil, and 1 cup pastina. I cook according to the pastina package instructions, usually 6–8 minutes, stirring occasionally.

Add Greens and Season

In the last 2 minutes of cooking, I add 1 cup chopped spinach or kale. I season with salt and pepper to taste, then remove from heat.

Serve

I ladle the soup into warm bowls, topping each with grated Parmesan and a sprinkle of fresh parsley (if using). I serve immediately for the best flavor.

Italian Pastina Soup

Nutrition

  • Prep Time: 10 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 35–40 minutes
  • Servings: 4
  • Calories: ~250 kcal per serving
  • Macros per Serving: 30g carbs, 8g protein, 10g fat, 3g fiber

Variations

Try these twists on this recipe:

  • Vegetarian: Swap chicken broth for vegetable broth, inspired by LaylaCooks’ Creamy Miso Butter Beans with Spinach.
  • Protein Boost: Add 1 cup shredded cooked chicken or white beans.
  • Spicy Kick: Stir in ¼ tsp red pepper flakes with the garlic.
  • Veggie Mix: Include diced zucchini or peas for extra color and nutrition.
  • Different Pasta: Use orzo or ditalini instead of pastina for variety.

Serving Ideas:

  • Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
  • Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
  • Enjoy with LaylaCooks’ Pumpkin Scones for a cozy meal.

Storage

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm gently on the stovetop over low heat, adding a splash of broth if needed. For freezing, I cool the soup completely, store in freezer-safe containers, and freeze for up to 3 months. I thaw overnight in the fridge before reheating.

Serving Tips

  • Presentation: Serve in warm bowls to keep the soup hot.
  • Garnish: Top with Parmesan and a drizzle of olive oil for richness.
  • Pairing: Pair with LaylaCooks’ Sweet Potato Toast or crusty Italian bread.
  • Portion Size: About 1½ cups per serving for a main dish.
  • Occasions: Perfect for cozy dinners, sick days, or family gatherings.

FAQs

Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works great for a vegetarian version; ensure it’s gluten-free if needed.

How do I make this gluten-free?
Use gluten-free pastina or small pasta and confirm the broth is gluten-free.

Can I add protein to the soup?
Yes, shredded chicken or canned beans like cannellini add heartiness.

Can I make this soup ahead?
Yes, prepare up to 3 days ahead, store in the fridge, and reheat gently.

Can I skip the greens?
Yes, omit spinach or kale for a simpler soup without affecting flavor.

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Italian Pastina Soup

Conclusion

Italian Pastina Soup is a warm, comforting dish that’s perfect for cozy nights or family meals. This Italian pastina soup recipe delivers rich flavors and nostalgic charm with minimal effort. Try this recipe and bring a taste of Italian tradition to your kitchen!

Italian Pastina Soup

Italian Pastina Soup

Italian Pastina Soup is a warm, comforting dish that’s perfect for cozy nights or family meals. This Italian pastina soup recipe delivers rich flavors and nostalgic charm with minimal effort.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 250 kcal

Ingredients
  

Main Ingredients:

  • 4 cups 960ml chicken broth
  • 1 cup 240ml water
  • 1 cup 180g pastina (tiny pasta, like stelline or acini di pepe)
  • 1 medium onion about 100g, finely chopped
  • 2 –3 cloves garlic minced
  • 2 medium carrots about 150g, diced
  • 1 medium celery stalk about 50g, diced
  • 1 cup 30g chopped spinach or kale
  • 1 tsp 2g dried oregano
  • 1 tsp 2g dried basil
  • 2 tbsp 30ml olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving
  • Fresh parsley chopped (optional, for garnish)

Instructions
 

Heat the Oil

  • In a large stockpot, I heat 2 tbsp olive oil over medium heat.

Sauté the Vegetables

  • I add 1 chopped onion, 2 diced carrots, and 1 diced celery stalk to the pot. I sauté for 5–6 minutes until softened and fragrant.

Add Garlic

  • I stir in 2–3 minced garlic cloves and cook for 1 minute until aromatic, being careful not to burn the garlic.

Add Broth and Water

  • I pour in 4 cups chicken broth and 1 cup water, then increase the heat to bring the mixture to a gentle boil.

Incorporate Herbs and Pastina

  • I stir in 1 tsp dried oregano, 1 tsp dried basil, and 1 cup pastina. I cook according to the pastina package instructions, usually 6–8 minutes, stirring occasionally.

Add Greens and Season

  • In the last 2 minutes of cooking, I add 1 cup chopped spinach or kale. I season with salt and pepper to taste, then remove from heat.

Serve

  • I ladle the soup into warm bowls, topping each with grated Parmesan and a sprinkle of fresh parsley (if using). I serve immediately for the best flavor.

Notes

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Keyword Italian Pastina Soup

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