Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes)

5 from 32 votes

This Italian Pastina Soup has the power to soothe your soul. Ready in 25 minutes, with a simple broth that feels like a warm hug in a bowl!

Course: Mains

Cuisine: Italian

Servings:

Calories: 201kcal

Prep Time2

Cook Time25

Total Time27

▢ 1 cup pastina pasta (I’ve used stelline pastina shape)
▢ 1 brown onion
▢ 2 carrots
▢ 2 celery sticks
▢ 4 garlic cloves
▢ 6 cups vegetable broth (or chicken broth) - I've used low-sodium
▢ Salt and black pepper to taste
▢ *Optional - 1 bay leaf and 1 parmesan rind
▢ Garnish (optional) - chopped parsley, grated parmesan cheese, drizzle of olive oil

Roughly chop the onion, carrots, celery and garlic cloves (you don’t need to be too precise)
Pour the vegetable broth in a large pot and add the chopped vegetables, bay leaf and parmesan rind. Season well with salt and black pepper, then place the lid on and simmer for approximately 20 minutes over medium-high heat
With a fork, check that the vegetables are cooked (they should be soft and tender). Remove the bay leaf and rind then strain out the vegetables through a slotted spoon or colander
Add the cooked vegetables to a blender with ½ cup of water and blend until smooth
Pour the blended vegetables back to the pot with the vegetable broth and stir through. Taste for seasoning
Bring soup back to a boil, then add the pastina pasta. Ensure to stir the pastina every minute or so, to ensure it doesn't stick to the bottom (pastina usually takes about 5-6 minutes to cook)
Serve in bowls - optional garnish with chopped parsley, grated parmesan cheese and a drizzle of olive oil and enjoy your soothing Pastina Soup!

⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

*Note, a low sodium vegetable broth has been used

Keywords: brodo, fresh pasta, soup, traditional