Description
A comforting and quick Italian-inspired soup made with tiny pastina pasta, rich vegetable broth, Parmesan cheese, and olive oil. Perfect for cozy meals or when you need a touch of nostalgia.
Ingredients
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¾ cup (120g) pastina (stelline or other small pasta shape)
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3 cups (720ml) vegetable broth (low-sodium recommended)
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4 tbsp (20g) finely grated Parmesan cheese
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1 tbsp (15ml) extra-virgin olive oil, plus extra for drizzling
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Salt and freshly ground black pepper, to taste
Optional Garnish:
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Additional grated Parmesan
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Cracked black pepper
Instructions
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Simmer Broth: In a medium saucepan, heat the broth over medium-high heat. Lightly season with salt and pepper if using unsalted broth. Bring to a boil.
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Cook Pastina: Add pastina, reduce heat to medium, and cook uncovered for 5–8 minutes, stirring occasionally, until the pasta is tender.
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Finish Soup: Remove from heat. Stir in Parmesan and olive oil until the cheese melts and the mixture thickens slightly (1–2 minutes).
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Serve: Ladle into bowls and garnish with a drizzle of olive oil, extra Parmesan, and black pepper. Serve immediately.
Notes
You can substitute chicken broth for vegetable broth for a richer flavor.
Stir in a beaten egg at the end for an egg drop-style variation.
For extra nutrition, add peas, carrots, or spinach.
Best enjoyed fresh; pastina absorbs broth quickly and thickens upon standing.
- Prep Time: 1 minute
- Cook Time: 8 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American (Italian-inspired)
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 10mg
Keywords: pastina recipe, Italian pastina soup, simple soup, comfort food, pasta soup