I absolutely love this Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe because it’s like a warm hug in a bowl—comforting, simple, and packed with wholesome flavors. When I first tried this soup, I was amazed at how quickly it came together without sacrificing any of that cozy, nourishing feel you crave on a chilly day. If you’re short on time but crave something homemade and soothing, this is your go-to recipe.
What makes this Italian Pastina Soup so special is the tender pastina pasta that cooks quickly and the smooth blend of veggies that gives it a creamy yet light texture without any cream or heavy additives. You’ll find that it’s perfect for busy weeknights, when you want something hearty but simple, or even as a gentle pick-me-up if you’re feeling under the weather. Trust me, this recipe hits all the right notes in just about 25 minutes.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, perfect when you need comfort fast.
- Nourishing and Light: Blended veggies give you creaminess without heaviness or added dairy.
- Kid-Friendly: Pastina pasta is a crowd-pleaser with little ones and picky eaters.
- Versatile Ingredients: Easily tweak the veggies or broth to fit your pantry or preferences.
Ingredients You’ll Need
I like how the simple combination of fresh veggies, broth, and pastina pasta works perfectly to create a comforting soup that feels like homemade nourishment. When you shop, look for fresh, firm vegetables and a good quality broth to give the soup the best flavor.
- Pastina pasta: Small star-shaped or tiny pasta works best because it cooks quickly and adds a lovely texture.
- Brown onion: Adds a subtle sweetness and depth; no need to dice finely, rustic chunks cook down nicely.
- Carrots: Provide natural sweetness and body to the soup.
- Celery sticks: Add a mild, fresh aromatics and balance the sweetness of the carrots.
- Garlic cloves: Gives the soup a subtle, savory layer—you can adjust to taste if you’re garlic shy.
- Vegetable broth (or chicken broth): I prefer low-sodium options so I can control the saltiness perfectly.
- Salt and black pepper: Essential for seasoning; adjust to your liking after blending.
- Bay leaf (optional): Adds a lovely herbal note while simmering.
- Parmesan rind (optional): This little trick boosts umami and richness without overpowering the soup.
- Garnish options: Chopped parsley, grated parmesan, and a drizzle of olive oil brighten and finish the soup beautifully.
Variations
I love customizing this Italian Pastina Soup to fit whatever veggies I have on hand or to suit different moods—plus, it’s a fantastic base for experimenting with herbs and protein add-ins. Feel free to get creative!
- Adding Greens: Sometimes I stir in baby spinach or kale at the end for extra nutrients and a pop of color.
- Protein Boost: Adding shredded chicken or cooked beans turns this into a more substantial meal.
- Herb Variations: Fresh basil or thyme instead of parsley can give it a different aromatic profile.
- Make it Vegan: Use vegetable broth and skip the parmesan rind for a fully vegan version that’s just as satisfying.
How to Make Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe
Step 1: Prep Your Veggies with a Relaxed Hand
Start by roughly chopping your onion, carrots, celery, and garlic cloves. Don’t worry about precision here—I like to keep it casual because these veggies will soften and blend down anyway. This relaxed prep approach saves time and adds a rustic charm to the soup base.
Step 2: Simmer the Flavors Together
Pour your vegetable broth into a large pot, then add the chopped veggies along with the optional bay leaf and parmesan rind. Season generously with salt and black pepper. Pop on a lid and let it simmer over medium-high heat for about 20 minutes. I like to peek in at around 15 minutes to check if the veggies are soft and tender—it’s a good time to stir and make sure nothing’s sticking.
Step 3: Blend It Smooth and Season
Once your veggies are perfectly tender, remove the bay leaf and parmesan rind, then scoop the veggies out with a slotted spoon or strain them through a colander. Blend the cooked vegetables with about half a cup of the broth until smooth—this step is what gives the soup its silky texture without any cream. Pour the blended mix back into the pot, stir, and taste for seasoning. This is your moment to adjust salt and pepper.
Step 4: Cook the Pastina and Bring It All Together
Heat the soup back up to a boil, then add the pastina pasta. Since pastina is tiny and cooks very quickly (usually around 5-6 minutes), be sure to stir every minute or so to prevent the pasta from sticking to the bottom. I always keep a close eye because undercooked pastina can be a letdown, but overcooked loses that lovely bite. When it’s perfectly tender, your soup is ready to serve!
Serve it in bowls and if you want, sprinkle on fresh chopped parsley, some grated parmesan cheese, and a drizzle of good-quality olive oil. These touches elevate the soup from simple to special, adding freshness and richness that never disappoint.
Pro Tips for Making Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe
- Use Low-Sodium Broth: This helps you control the salt level and prevents the soup from getting too salty, especially since the parmesan rind adds natural saltiness.
- Don’t Skip the Parmesan Rind: I discovered this trick adds unbeatable depth and umami, making the soup taste richer without cream or butter.
- Stir Frequently During Pasta Cooking: Pastina is small and can stick quickly, so stirring keeps the pasta perfectly cooked without clumps.
- Blend for Creaminess, Not the Broth Alone: Blending the veggies gives a natural, velvety texture that makes this soup both comforting and light.
How to Serve Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe
Garnishes
I usually stick to chopped fresh parsley for a hit of color and brightness, plus a generous sprinkle of grated parmesan cheese for richness. A light drizzle of extra virgin olive oil on top adds a fruity finish that makes every spoonful feel indulgent—even on a weekday!
Side Dishes
To keep the meal balanced, I often serve this soup alongside a crusty Italian bread or garlic bread for dipping. A simple mixed green salad with a lemon vinaigrette pairs beautifully too, making the whole meal feel fresh and satisfying.
Creative Ways to Present
For special occasions, I’ve served this soup in mini ceramic bowls with a floating edible flower on top, or added tiny meatballs for a fun twist. Garnishing with microgreens or a swirl of pesto also makes it feel restaurant-worthy without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge for up to 3 days. Because the pastina continues absorbing liquid, the soup thickens overnight, so I usually add a splash of broth or water before reheating to loosen it back up.
Freezing
While I have frozen this soup before, I recommend freezing it without the pasta for better texture after thawing. Freeze the blended vegetable broth separately and add fresh cooked pastina when reheating.
Reheating
Reheat gently on the stove over low-medium heat, stirring often. If the soup seems thick, add a little broth or water to bring it back to the perfect consistency. Avoid microwaving without stirring as it can lead to uneven heating and clumpy pasta.
FAQs
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Can I use other types of pasta instead of pastina?
Absolutely! While pastina works best because it cooks quickly and has a nice texture, you can use small pasta shapes like orzo or tiny ditalini. Just adjust cooking times accordingly and remember to stir frequently to prevent sticking.
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Is the parmesan rind necessary?
It’s optional, but I highly recommend it. The parmesan rind adds subtle umami depth and richness. If you don’t have one, you can skip it and add extra seasoning at the end, but the soup won’t have quite the same savoriness.
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Can I make this soup vegan?
Yes! Use vegetable broth and skip the parmesan rind and cheese garnish. Adding nutritional yeast at the end can add a cheesy flavor if you want to mimic the parmesan’s richness.
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How do I prevent the pastina from getting mushy?
The key is to cook the pastina separately or add it last and stir frequently while it cooks for just 5-6 minutes. Be sure to serve the soup immediately and avoid overcooking.
Final Thoughts
This Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe holds a special place in my kitchen because it’s so quick yet so comforting. I love how it feels like a little moment of self-care wrapped up in a bowl, especially on busy days or when someone’s feeling under the weather. Give it a try—you’ll enjoy how easy it is to make and how satisfying it is to eat. Trust me, once you have this recipe in your repertoire, it’ll become one of your favorite go-to soups!
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Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting Italian Pastina Soup is a simple, nourishing vegetable soup that comes together in just 25 minutes. Featuring tender pastina pasta simmered in a flavorful vegetable broth enriched with blended carrots, celery, onion, and garlic, it’s perfect for a quick, cozy meal. Optional garnishes like chopped parsley, grated parmesan, and olive oil add a delicious finishing touch.
Ingredients
Soup Ingredients
- 1 cup pastina pasta (stelline shape recommended)
- 1 brown onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 4 garlic cloves, roughly chopped
- 6 cups low-sodium vegetable broth (or chicken broth)
- Salt and black pepper, to taste
- 1 bay leaf (optional)
- 1 parmesan rind (optional)
Garnish (optional)
- Chopped parsley
- Grated parmesan cheese
- Drizzle of olive oil
Instructions
- Prepare Vegetables: Roughly chop the onion, carrots, celery, and garlic cloves. Precision is not necessary; roughly chopped pieces work well for blending later.
- Simmer Vegetables: Pour the vegetable broth into a large pot and add the chopped vegetables, bay leaf, and parmesan rind if using. Season with salt and black pepper. Cover with a lid and simmer over medium-high heat for about 20 minutes until the vegetables are tender.
- Check and Strain: Use a fork to test that vegetables are soft. Remove the bay leaf and parmesan rind, then strain the vegetables out using a slotted spoon or colander, reserving the broth in the pot.
- Blend Vegetables: Add the cooked vegetables to a blender along with ½ cup of water. Blend until smooth to create a creamy vegetable base for the soup.
- Combine and Season: Pour the blended vegetable mixture back into the pot with the broth and stir well. Adjust seasoning with salt and pepper to taste.
- Cook Pastina: Bring the soup back to a boil, add the pastina pasta, and cook for 5-6 minutes. Stir every minute or so to prevent sticking.
- Serve: Ladle the soup into bowls and garnish with optional chopped parsley, grated parmesan, and a drizzle of olive oil. Enjoy this soothing and hearty Italian Pastina Soup.
Notes
- Using low-sodium broth allows better control over the saltiness of the soup.
- The parmesan rind adds depth of flavor but can be omitted for a vegetarian version if no rind is available or for a vegan adaptation.
- Stir pastina frequently during cooking to prevent it from sticking to the pot bottom.
- For a smoother soup texture, you can strain the blended vegetables through a fine sieve before adding back to the broth.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
