There’s something incredibly soothing about a warm bowl of soup that wraps you up like a cozy blanket. This Easy Pastina Soup with Parmesan Recipe is just that — simple, comforting, and packed with gentle flavors that brighten any chilly day or busy weeknight.
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Why You'll Love This Recipe
I never thought tiny pasta could bring so much comfort to the table until I made this Easy Pastina Soup with Parmesan Recipe. It’s super quick but somehow feels like it’s been simmering away for hours — just pure, simple warmth in every spoonful.
- Velvety Texture: The pureed vegetables with that parmesan rind create a luscious broth that’s silky and satisfying.
- Perfect Quick Dinner: Ready in just 30 minutes, it’s an easy win for busy nights when you want something wholesome.
- Versatility: You can swap out pasta shapes or sneak in extra veggies, making it your own.
- Classic Comfort Food: It hits that cozy, nostalgic spot with parmesan cheese and fresh parsley finishing each bowl to perfection.
Ingredients & Why They Work
This recipe uses simple pantry staples, but each one brings something special. From the rich Parmesan rind infusing the broth to the tiny pastina that cooks so quickly, you’ll find these ingredients create a flavor-packed, easy meal.
- Low-sodium chicken broth: Provides a savory base without being too salty; you control the seasoning better this way.
- Yellow onion: Adds subtle sweetness when simmered with the broth.
- Carrots: Bring natural sweetness and color, balancing the savoriness.
- Celery ribs: Give a mild, aromatic note that rounds out the flavor.
- Parmesan rind: This little secret ingredient enriches the broth, making it taste deeply cheesy without overdoing it.
- Kosher salt: Essential for seasoning; add gradually and taste as you go.
- Pastina: Tiny pasta that cooks fast and holds onto the broth—choose alphabet, orzo, or acini di pepe for similar results.
- Fresh parsley: A bright herbal garnish that lifts the soup just before serving.
- Grated Parmesan cheese: Adds that final savory punch and creamy texture on top.
Make It Your Way
One of the things I love about this Easy Pastina Soup with Parmesan Recipe is how easy it is to customize. Sometimes I toss in chopped spinach or kale for extra greens, or swap chicken broth for vegetable broth to keep it vegetarian-friendly.
- Variation: One week, I added diced tomatoes and a pinch of red pepper flakes to give it a little zing — so good and unexpected.
- Dietary modification: You can easily make this vegan by using vegetable broth and skipping the Parmesan rind, substituting nutritional yeast for the cheesy touch.
- Seasonal twist: In cooler months, a handful of roasted mushrooms stirred in elevates the earthiness of the soup.
Step-by-Step: How I Make Easy Pastina Soup with Parmesan Recipe
Step 1: Build Flavor with a Slow Simmer
I start by combining the chicken broth, whole chunks of onion, carrots, celery, and that all-important Parmesan rind right in a large pot. I crank the heat up to bring it to a boil, then immediately lower it and cover. This simmering part is where the magic happens — about 20 to 30 minutes until those veggies are tender and the broth is brimming with flavor.
Step 2: Smooth It Out
Next, I fish out the Parmesan rind and use a slotted spoon to scoop the softened vegetables into my food processor. Adding a couple ladles of the broth, I blitz everything until it's silky smooth. This step turns the soup from rustic to velvety, giving it that comforting spoonful that feels like a warm hug.
Step 3: Cook the Pastina
Back into the pot goes the pureed mix, and I bring it to a gentle boil to cook the pastina. Because these tiny noodles cook so fast—just about 3 minutes—you have to keep an eye out so they don't get mushy. Once tender, I immediately remove the pot from heat to preserve that perfect texture.
Step 4: Season and Serve
It’s crucial to taste and adjust the salt at the end. Sometimes the broth needs a little extra punch, so adding salt bit by bit helps get it just right. I finish each bowl with a sprinkle of fresh parsley and a handful of grated Parmesan. Serve it steaming hot with crusty bread—it’s the ultimate cozy meal.
Top Tip
Over the years, this soup has become my go-to comfort meal, especially when I’m short on time but want something nourishing. Here’s what I’ve learned to make it foolproof and even better every time.
- Use the Parmesan rind: Don’t toss those rinds! They melt down beautifully in broth and infuse amazing umami flavors.
- Don’t overcook the pastina: Pastina gets mushy fast, so watch and taste early—it should be tender but still hold a tiny bite.
- Puree for creaminess: Blending the veggies is the secret to turning a simple broth into a silky, cozy soup.
- Season last: The broth and Parmesan rind add salt naturally; taste before over-salting the soup.
How to Serve Easy Pastina Soup with Parmesan Recipe
Garnishes
I can’t resist a generous sprinkle of grated Parmesan right on top, plus freshly chopped parsley for a pop of green and freshness. Sometimes I add a drizzle of good olive oil or a few grinds of black pepper to elevate it even more.
Side Dishes
Serving this soup with crusty artisan bread is my favorite way to soak up every last drop. On the side, a crisp green salad or roasted garlic bread makes the meal feel complete without stealing the show.
Creative Ways to Present
For a special dinner, I love serving the soup in wide, shallow bowls with a parmesan crisp perched on the rim — it adds a delightful crunch and a touch of elegance that always wows guests.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. Because the pasta absorbs liquid, I usually add a splash of broth or water when reheating to keep it from getting too thick.
Freezing
I’ve frozen this soup a few times, but I recommend freezing the broth and pureed veggies separately from the pasta. Cook fresh pasta when you’re ready to serve to keep it from turning mushy.
Reheating
To reheat, warm the soup gently on the stove over low heat, stirring occasionally. Add broth or water if it’s too thick, and finish with a fresh sprinkle of Parmesan and parsley to refresh the flavors.
Frequently Asked Questions:
Absolutely! Just swap the chicken broth for a good-quality vegetable broth and omit the Parmesan rind, or replace it with a vegan alternative like nutritional yeast to keep the rich flavor.
No worries! You can substitute with other tiny pasta shapes like orzo, acini di pepe, or alphabet pasta. Just remember the cooking time might vary slightly, but 3-4 minutes usually works great.
The best way is to add the pasta last and cook it just until tender—about 3 minutes. Remove the pot from the heat immediately after, and avoid over-stirring. Also, reheating leftovers with a bit of extra broth helps restore the texture.
Definitely! Adding shredded cooked chicken or diced turkey works beautifully. Stir it in after the pasta has cooked to warm it through without overcooking the pasta itself.
Final Thoughts
This Easy Pastina Soup with Parmesan Recipe holds a special place in my kitchen rotation. It’s quick, approachable, and feels like a little moment of calm on hectic days. I hope you find the same joy in it that I did, and that it becomes your go-to comfort bowl too — trust me, your future self will thank you.
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Easy Pastina Soup with Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and easy pastina soup featuring a vegetable-infused low-sodium chicken broth, tender tiny pasta, and enhanced with parmesan cheese and fresh parsley. Perfect for a quick and cozy weeknight meal.
Ingredients
Broth and Vegetables
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, sliced into large pieces
- 2 carrots, peeled and sliced into large pieces
- 2 celery ribs, sliced into large pieces
- 1 parmesan rind, about 2 inches long
- Kosher salt, to taste
Pasta and Garnish
- 1 ½ cups pastina (or any tiny pasta variety, like alphabet, orzo, or acini di pepe)
- ¼ cup finely chopped parsley leaves, for garnish
- Grated parmesan cheese, for serving
Instructions
- Simmer the broth: In a large pot with a lid, combine the chicken broth, sliced onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer until the vegetables are very tender, about 25 to 30 minutes.
- Puree the vegetables: Remove and discard the parmesan rind. Using a slotted spoon, transfer the cooked vegetables to a food processor. Add a couple of ladles of the broth and blend until the vegetables become completely smooth. Scrape the pureed mixture back into the pot with the remaining broth.
- Boil the pasta: Increase the heat to high to bring the soup back to a boil. Stir in the pastina and cook for about 3 minutes until the pasta is tender. Remove the pot from the heat.
- Serve: Taste the soup and adjust seasoning with additional salt if needed. Ladle the hot pastina soup into serving bowls, garnish each with chopped parsley and grated parmesan cheese, and serve immediately.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the parmesan rind or use a vegetarian parmesan alternative.
- Use any tiny pasta variety such as alphabet, orzo, or acini di pepe if pastina is unavailable.
- Simmer the soup gently to avoid overcooking the pasta later in the final step.
- Serve with crusty bread and a fresh salad for a complete meal.
- To make the soup heartier, add shredded cooked chicken or other vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 308 kcal
- Sugar: 5.4 g
- Sodium: 136 mg
- Fat: 3.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 57.2 g
- Fiber: 3.7 g
- Protein: 15.7 g
- Cholesterol: 0.2 mg
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