When you’re craving something soothing, simple, and nourishing, nothing beats Italian Pastina Soup. Often lovingly called “Italian penicillin”, this classic dish is a warm hug in a bowl—perfect for cold days, cozy nights, or when you’re feeling under the weather.
Made with tiny pasta, flavorful broth, blended vegetables, and a touch of parmesan, this soup is creamy, comforting, and full of goodness. It’s also endlessly adaptable—you can add shredded chicken for extra protein, toss in fridge veggies to avoid waste, or season with your favorite herbs and spices to make it your own.
Why You’ll Love It
- Wholesome & cozy: Creamy broth with tender pasta that soothes body and soul.
- Family-friendly: A great way to sneak in extra veggies for kids and picky eaters.
- Quick & adaptable: Ready in about 30 minutes with easy ingredient swaps.
Pair it with crusty bread for dipping, and you’ve got the ultimate comfort meal.
Ingredients You’ll Need
- Yellow onion – brings savory depth to the broth.
- Carrots – add natural sweetness and color.
- Celery – balances the flavors with freshness.
- Chicken stock – use low-sodium or swap in vegetable or homemade bone broth.
- Parmesan rind – simmered in the soup for richness, plus grated parmesan for garnish.
- Pastina pasta – any small pasta works; acini di pepe is a great option.
💡 Shortcut Tip: Save time by using pre-chopped mirepoix (onion, carrot, celery) and blend with an immersion blender right in the pot for a faster, creamy base.
This soup is proof that simple ingredients, cooked with care, create the most soul-warming meals. Whether you’re fighting a cold or just want a cozy dinner, Italian Pastina Soup is always the answer.
Italian Pastina Soup – Comfort in a Bowl
6
servings5
minutes30
minutesA cozy, feel-better meal made with blended veggies, tiny pasta, and a savory broth. Ready in just 30 minutes, this comforting soup is perfect for sick days, chilly nights, or when you need a quick bowl of warmth.
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 other small pasta like acini di pepe or stelline)
½ cup grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
- Cook the vegetables – Add onion, carrots, celery, broth, and Parmesan rind to a large pot. Bring to a boil over high heat.
- Simmer – Reduce heat, cover, and cook for 15–18 minutes, until the vegetables are tender.
- Blend – Remove vegetables and add them to a blender with ½–1 cup of the broth (or use an immersion blender). Blend until smooth, being careful with hot liquids.
- Return to pot – Pour the pureed vegetables back into the pot. Stir in the pastina and simmer for 7–9 minutes, until pasta is cooked.
- Finish – Stir in grated Parmesan, then season with salt and pepper to taste.
- Serve – Ladle into bowls and garnish with fresh parsley if desired.
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