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Italian pastina soup with tiny pasta, silky broth, Parmesan cheese, and herbs in a bowl

Italian Pastina Soup with Parmesan Cheese and Broth

Italian Pastina Soup is a comforting, creamy-textured soup made with tender vegetables, delicate pasta, Parmesan, and savory broth. It is a simple, cozy meal perfect for a quick weeknight dinner or a nourishing homemade bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 yellow or white onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 6 cups chicken or vegetable broth
  • 1 Parmesan rind
  • 1 cup pastina pasta (or small pasta like stelline or acini di pepe)
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Method
 

Preparation
  1. Roughly chop the onion, carrots, and celery.
  2. Add the chopped onion, carrots, celery, broth, and Parmesan rind to a large soup pot and bring the mixture to a boil over high heat.
Cooking
  1. Lower the heat, cover the pot, and simmer the vegetables and Parmesan rind for 15–18 minutes until the vegetables become tender.
  2. Lift the cooked vegetables from the pot with a slotted spoon and blend them with about 1 cup of broth until smooth.
  3. Stir the blended vegetables back into the soup pot, then add the pastina pasta.
  4. Cook the pastina in the soup for 7–9 minutes, stirring often, until tender.
  5. Remove the pot from the heat and mix in the grated Parmesan cheese.
  6. Season the soup with salt and black pepper to taste, then finish with chopped fresh parsley before serving.

Notes

Add extra broth when reheating leftovers because the pastina absorbs liquid as it sits.