Hi, I am Lilly Mathuse and this pastina soup is my go to when life is loud and someone needs feeding right now. It starts with that creamy vegetable broth with pastina and ends up as something that soothes without fuss. Quick prep, big comfort. Simple as that.
I made it the first time when Ellie had a cold and I needed something fast that still felt like care. The veggies cook with a parmesan rind until they are soft, then I puree them into a silky base and add the tiny pasta. The result is forgiving and cozy. It is not fancy. It is reliable.
The real bit that sells it at my house is the way the veggies hide in the texture and somehow the kids ask for seconds. I know, odd. Actually, scratch that. They do not just hide, they turn into something kids actually want to eat. So good.
In a large pot with a lid, combine 6 cups low-sodium chicken broth, 1 quartered onion, 2 sliced carrots, 4 sliced celery stalks, 4 garlic cloves, 1 Parmesan rind, and a pinch of salt.
Bring to a boil, then lower the heat to a simmer and cover the pot with a lid. Cook until the vegetables are very tender, about 25 minutes.
Meanwhile, cook 1 ½ cups pastina or another small pasta of choice according to package directions. Drizzle a little olive oil over the top to avoid the pasta from sticking together.
Discard the Parmesan rind. Use a slotted spoon to transfer the vegetables to a high-speed blender or food processor.
Ladle in 2 cups of the broth from the pot and blend until the vegetables are smooth.
Pour the pureed vegetables back into the pot and stir.
To serve, add the cooked pastina to a bowl and pour the hot broth over the top. Serve topped with chopped parsley, grated Parmesan cheese and freshly cracked black pepper. Enjoy!
You only need the basics. A large pot with a lid to simmer the veggies, a sharp knife for chopping, and a cutting board. A slotted spoon is handy to lift out the soft bits before pureeing, and a high speed blender or food processor makes the puree silky. If yours is noisy like mine, maybe blend in small batches.
Also have a ladle for moving broth to the blender and a medium saucepan for the pastina so it does not make the soup gloopy. A wooden spoon is great for stirring and tasting as you go. A timer helps when youre juggling kids and cartoons. Tiny list. Big help.
Dont skip the parmesan rind. Toss in a two inch piece while the veggies simmer. It gives depth so the broth tastes like it has been cooking all day even though it hasnt. This little trick makes the flavor feel wound together and warm.
Cook the pastina separately. Boil it by the package directions, then toss a little olive oil through it so the pieces stay distinct. That keeps the pasta fluffy instead of turning the whole pot into glue. Trust me on this one, I learned it the messy way.
When you move veggies to the blender, ladle in about two cups of the hot broth. That amount gets you a creamy but pourable puree, smooth enough that picky eaters forget there are vegetables in there. Blend until smooth and pour it back into the pot to warm through.
Season gently. Add a pinch of salt early so the vegetables wake up, then taste after pureeing and adjust. Freshly cracked black pepper at the end gives a little spark without stealing the show. Use low sodium stock when you can so you stay in control of salt levels.
One more practical thing: if you save your parmesan rind you end up with a lovely parmesan rind broth to use in other dishes. It is great in stews, risottos, or as a base for another soup. Waste not, want not.
Small note. Be a bit brave with texture. The puree should coat the spoon and feel nourishing without being heavy. That way it works whether youre feeding a sniffly kid or making dinner after a long day.
Want to bulk it up? Stir in shredded cooked chicken or turkey after you puree the veggies so the meat stays tender. Swap pastina for orzo if you cannot find it. Both keep the character of the bowl while giving more staying power.
Green boost: add a handful of spinach or kale in the last five minutes of simmering and puree it all together for a brighter bowl. It adds color and a sneaky serving of greens that kids rarely notice.
Cheese love: stir extra grated parmesan or a spoonful of ricotta into each bowl for extra creaminess. It turns the soup into a slightly more indulgent treat and keeps the flavor kid approved.
Ladle into wide bowls and serve with crusty bread for dunking. A simple salad with lemon vinaigrette cuts through the richness if you want something fresh alongside it. For kids, try serving the soup in a favorite mug or using alphabet pastina to spell a name on top for fun. Little wins matter.
If you have guests, small bowls make a nice starter. For sick days this dish works as comfort food for when sick, gentle on the throat and easy to sip. A squeeze of lemon wakes it up if you want a bit of brightness.
Short on time? Quarter the veggies instead of peeling them, toss them in the pot and simmer for about 20 minutes. The flavors still come together and you save a few minutes of prep. Prep ahead and keep chopped veg in the fridge and dinner is nearly ready when you are.
what is pastina: it is tiny pasta, often in little shapes like stars or letters, made for fast cooking and easy eating. If you cannot find it, orzo or small broken pasta pieces work just as well. Cook them separately and add to the bowl at the end.
easy soup for kids: yes. The texture hides vegetables and the small pasta is fun to eat. Mild flavors mean fewer protests at the table. Try adding a sprinkle of cheese to seal the deal.
Yes. That parmesan rind broth stretches further than you think. Save it and use it for risottos, stews, or other soups to add a deep savory note without extra effort.
Some call it the original italian penicillin and for good reason. Warm broth, mild garlic, and easy to swallow texture makes it a go to when someone feels under the weather. Add a little extra garlic if you want an extra kick.
Any other questions? I have probably tried the version you are thinking of, so ask away and I will share what worked in my messy kitchen.
This Pastina Soup is a delight for cold days and a go-to when feeling under the weather. It is healthy, delicious, and easy to make. Try it soon and please come back to leave a review.
Really nice. I added a bit more garlic and some herbs (chives, parsley, thyme) and cooked my gluten free stelline pasta in the stock after I had removed the veggies for liquifying in the blender and the remnants of the Parmesan rind to refreeze and use again later. Added everything back together and finished with some fresh parsley and cracked black pepper. Add a swirl of EVOO if you’re feeling fancy. Delicious
Adding extra herbs, used gluten free pastina
Cozy and flavor soup! I love it! Thanks!
