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–+ servings
Italian Pastina Soup

Warm and Nourishing Italian Pastina Soup in 30 Minutes

Italian Pastina Soup is a quick, vegetarian-friendly meal made with blended veggies and tiny pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups Chopped Vegetables (carrots, celery, onions) Frozen mixed veggies work in a pinch
  • 4 cups Chicken or Vegetable Broth Choose low-sodium for a healthier option
  • 1 piece Parmesan Rind Optional but enhances flavor tremendously
For the Pasta
  • 1 cup Pastina (small pasta) Swap for acini di pepe or stelline if desired
Seasoning & Garnishes
  • 1 tsp Salt
  • 1 tsp Black Pepper Adjust based on your taste preferences
  • 1/2 cup Grated Parmesan Cheese Highly recommended for creamy finish
  • 2 tbsp Fresh Parsley Optional for presentation

Equipment

  • large pot
  • Blender

Method
 

Step-by-Step Instructions
  1. Chop the vegetables into uniform pieces and set aside.
  2. Combine chopped vegetables with broth in a large pot and add Parmesan rind. Bring to a boil.
  3. Reduce heat, cover, and simmer for 15–18 minutes until vegetables are tender.
  4. Blend the cooked vegetables with some broth until smooth.
  5. Return the puree to the pot, stirring well with the remaining broth.
  6. Add the pastina and cook for an additional 7–9 minutes until al dente.
  7. Season with grated Parmesan, salt, and black pepper to taste.
  8. Garnish with fresh parsley and serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 900IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 3 days in the fridge. Freeze portions for up to 3 months.

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