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.
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.