Imagine a warm bowl of silky pasta swimming in richly flavored broth, lifted by nutty Parmesan goodness—that’s exactly what this Creamy Pastina Soup with Parmesan Recipe delivers. It feels like a hug in a bowl, perfect for cozy nights and simple weeknight dinners.
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Why You'll Love This Recipe
This recipe quickly became one of my favorites because it’s so surprisingly comforting and simple. It’s a perfect quick meal that doesn’t feel basic, thanks to the Parmesan rind infusion and fresh veggies.
- Super Comforting: The creamy texture from pureed vegetables and Parmesan makes every spoonful feel luxurious.
- One-Pot Wonder: You only need one pot, which means less cleanup and more time to relax.
- Quick to Make: Ready in 30 minutes or less, ideal for busy evenings or warming up chilly days.
- Versatile & Customizable: You can easily switch up the veggies or pasta shape without losing that creamy comfort.
Ingredients & Why They Work
Each ingredient plays its part in building layers of flavor. The chicken broth is the savory backbone, while the Parmesan rind adds a deep umami boost that’s pure magic. Fresh veggies bring subtle sweetness and nutrition, and tiny pastina pasta makes this soup uniquely comforting.
- Low-sodium chicken broth: Using low sodium helps control the saltiness, letting the Parmesan flavor shine without overpowering.
- Yellow onion: Adds natural sweetness once simmered, softening into the soup for a mellow depth.
- Carrots: Bring a hint of earthiness and natural sugar that balance the savory notes perfectly.
- Celery ribs: Give subtle aromatic flavor and freshness that brightens the broth.
- Parmesan rind: This secret ingredient infuses your broth with intense umami — don’t skip it!
- Kosher salt: Just the right seasoning to enhance and round out the flavors.
- Pastina (tiny pasta): Its size and shape make the soup feel cozy and nostalgic — think mini pasta hugs in every bite.
- Fresh parsley: Adds a burst of color and freshness, balancing the creamy richness.
- Grated Parmesan cheese: The final touch to elevate each bowl with a salty, nutty finish.
Make It Your Way
One of the best things about this Creamy Pastina Soup with Parmesan Recipe is how easy it is to tweak to your liking. I love experimenting with vegetables or adding a touch of heat, and you can too!
- Vegetable variations: Sometimes I swap out celery for a few mushrooms or add some fresh spinach at the end for extra greens and flavor.
- Protein boost: Feel free to stir in some cooked shredded chicken or crispy pancetta to make it heartier.
- Herb twist: Swap parsley for fresh basil or thyme depending on what you have on hand.
- Dairy-free option: Skip the grated Parmesan topping and use nutritional yeast for a cheesy flavor without dairy.
Step-by-Step: How I Make Creamy Pastina Soup with Parmesan Recipe
Step 1: Simmer Your Broth to Perfection
I start by combining the chicken broth with large pieces of onion, carrots, celery, and the Parmesan rind in a big pot. Adding a pinch of kosher salt helps those flavors bloom. Bring everything to a boil over high heat, then lower it to a gentle simmer and cover for about 20 to 30 minutes until the veggies are melt-in-your-mouth tender. This slow simmering infuses the broth with incredible depth—trust me, don’t rush this part!
Step 2: Puree the Vegetables for Creamy Goodness
Once the veggies are soft, I fish out the Parmesan rind and scoop the vegetables into a food processor—adding a few ladles of the broth to help them blend smoothly. Puree until velvety, then stir everything back into the pot. This step is what gives the soup its comforting, creamy texture without needing actual cream. If you don’t have a processor, a hand blender right in the pot works great too.
Step 3: Cook the Pastina and Finish the Soup
Bring the pot back up to a boil, then stir in the pastina. It cooks in just about 3 minutes, so keep an eye on it! When the pasta is tender, your soup is nearly ready. Give it a taste and adjust salt as needed — sometimes I like to add a little extra Parmesan here for more punch.
Step 4: Serve Hot with Garnishes
Ladle your creamy pastina into bowls and sprinkle with fresh parsley and an extra shower of grated Parmesan. It’s best served steaming hot — the aroma alone will have you swooning!
Top Tip
I’ve made this soup dozens of times, and I can tell you these little tips have made a huge difference in both flavor and ease.
- Keep the Parmesan rind: That rind is like liquid gold — don’t toss it! It adds deep umami that makes the broth rich and irresistible.
- Use big vegetable chunks: Larger pieces mean easier pureeing later and won’t get lost or mushy as you simmer.
- Don’t overcook your pastina: This tiny pasta cooks very fast; keep an eye so it stays tender but not gummy.
- Season last, but taste often: Broth and Parmesan bring saltiness, so adjust gradually to avoid over-salting your soup.
How to Serve Creamy Pastina Soup with Parmesan Recipe
Garnishes
I never skip a sprinkle of fresh parsley and extra Parmesan cheese on top—that little fresh and salty combo really lifts each spoonful. Sometimes I add a dash of cracked black pepper or a pinch of red pepper flakes for a subtle kick.
Side Dishes
This soup feels so cozy paired with crusty rustic bread or garlic breadsticks to soak up every last drop. For freshness, a crisp green salad with a tangy vinaigrette balances the creamy texture beautifully.
Creative Ways to Present
For special occasions, I like serving this soup in pretty ramekins or mini bowls. Adding a Parmesan crisp on the side is a fun touch that’s always a hit. You can even swap parsley for microgreens or a drizzle of high-quality olive oil to fancy it up.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it cools; I always add a splash of broth or water when reheating to bring back that perfect creamy consistency.
Freezing
Freezing’s possible, but be warned pastina tends to get softer after thawing. I usually freeze the broth and vegetable base before cooking the pasta, then cook fresh pasta when ready to eat for best texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a bit of broth or water to loosen the soup if it thickens too much. Avoid microwaving too long, which can make the pasta mushy.
Frequently Asked Questions:
Absolutely! Simply swap the chicken broth for a flavorful vegetable broth and skip the Parmesan rind or use a vegetarian Parmesan alternative to keep the richness.
Any tiny pasta shapes like orzo, alphabet pasta, or acini di pepe work beautifully here—the key is choosing small pasta that cooks quickly and complements the soup's texture.
The Parmesan rind adds deep umami and a subtle cheesy richness to the broth without overwhelming the soup, boosting flavor naturally during the simmering process.
Since pastina cooks fast, keep an eye on it and cook just until tender—about 3 minutes. If making ahead, add the pasta fresh when reheating to maintain the perfect texture.
Final Thoughts
This Creamy Pastina Soup with Parmesan Recipe holds a special place in my kitchen because it’s so easy to make yet incredibly satisfying. It’s the kind of dish that reminds me of family dinners and simple joys. I can’t recommend it enough—give it a try and enjoy that warm, comforting feeling in every spoonful!
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Creamy Pastina Soup with Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Pastina Soup features a flavorful vegetable-spiked chicken broth enriched with parmesan cheese and tender tiny pasta, perfect for an easy weeknight meal ready in just 30 minutes.
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 cup 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, stir together the broth, onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Turn the heat to high to bring to a boil, then lower the heat and cover. Simmer until the vegetables are very tender, about 30 minutes.
- Puree the vegetables: Discard the parmesan rind, then use a slotted spoon to transfer the vegetables to a food processor. Add a couple ladles of the broth and blend until the vegetables are fully smooth. Scrape the pureed vegetables back into the pot.
- Boil the pasta: Turn the heat to high to bring the broth to a boil. Once boiling, stir in the pastina. Cook until the pasta is tender, about 3 minutes. Remove the soup from the heat.
- Serve: Taste the soup and adjust seasoning by adding more salt if needed. Ladle the pastina soup into serving bowls. Finish each bowl with a sprinkle of parsley and grated parmesan cheese. Serve hot.
Notes
- This is a cozy and nourishing soup perfect for a quick weeknight dinner.
- Using low-sodium broth allows control over the saltiness of the soup.
- Any tiny pasta shape like orzo, alphabet, or acini di pepe can be used interchangeably with pastina.
- Serve with crusty bread and a crisp fresh salad for a complete meal.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit parmesan rind or use vegetarian parmesan.
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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