Looking for a cozy, nutritious soup that's easy to make and packed with flavor? This Pastina Soup, also known as Italian Penicillin, is loaded with vegetables, hearty pasta, and warming spices. It's perfect for chilly nights, a quick weeknight dinner, or when you need a little comfort in a bowl.
Table Of Contents
Looking for an easy vegetable soup recipe that's both comforting and nutritious? This Pastina Soup is one of the best Italian soup recipes you can make in under 40 minutes. Whether you're craving a comfort food or a soothing soup for a cold day, this simple recipe delivers warmth, nutrition, and irresistible flavor. We get the same cozy feeling when we make any effortless soup, like Mexican street corn soup!
Pastina soup is delicious served with toasted white bread, toasted garlic bread and toasted cheese bread. It also pairs well with a garden or caesar salad.
Check out our simple pastina dinner bowl, simple homemade cheese pizza, chicken noodle soup, chicken and rice soup for more cozy meals.
Why You'll Love Pastina Soup
- Quick and easy: Ready in under 40 minutes with simple ingredients.
- Nutritious and filling: Packed with vegetables and protein-rich pasta.
- Comforting flavor: Gentle spices and savory broth make it perfect for cold days or when you're feeling under the weather.
Ingredients
- 6 cups vegetable broth
- 1 cup pastina or small pasta
- 2 diced carrots
- 2 diced celery stalks
- 1 small chopped sweet onion
- 2 minced garlic cloves
- 1 diced zucchini
- 1 cup chopped spinach or kale
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: grated Parmesan cheese for serving
Step-By-Step Instructions
- In a large pot, sauté onion and garlic until fragrant. Add carrots, celery, and zucchini. Cook for 5-7 minutes.
- Pour in vegetable broth, then add basil, oregano, salt, and pepper. Bring to a gentle boil.
- Add pastina to the pot and cook according to package instructions until tender.
- Stir in spinach or kale just before serving and cook until wilted.
- Ladle into bowls and top with Parmesan cheese if desired.
Tips For The Best Pastina Soup
- Use homemade broth for extra flavor.
- Customize vegetables depending on what's in season or what you have on hand.
How To Store
Refrigerator: Let the soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for 3-4 days. Reheat gently on the stove over low heat to prevent the pasta from becoming mushy.
Freezer: For longer storage, you can freeze the soup without the pasta. Pour the cooled soup into a freezer-safe container or bag and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight, then cook the pasta separately and add it just before serving.
Tip: If you plan to store leftovers, slightly undercook the pasta when first making the soup so it retains its texture when reheated.
Recipe FAQs
Pastina is a tiny Italian pasta, often used in soups and for babies. Its small size makes it perfect for quick-cooking, comforting soups like this one.
Yes! You can swap vegetable broth for chicken broth and add shredded cooked chicken for a protein boost. Using a rotisserie chicken makes it simple.
Absolutely! Feel free to add or swap vegetables based on seasonality or preference. Peas, corn, or bell peppers work great.
Cook the pasta separately and add it just before serving, or cook it in the soup and eat within a day to maintain the perfect texture.
Recipe
Comforting Pastina Soup
Ingredients
- 1 small sweet onion diced
- 2 cloves garlic minced
- 2 large carrots diced
- 2 stalks celery chopped
- 1 large zucchini diced
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt to taste
- black pepper to taste
- 1 cup pastina or small pasta
- 1 cup spinach or kale chopped
- grated parmesan cheese for serving
Instructions
- In a large pot, sauté onion and garlic until fragrant. Add carrots, celery, and zucchini. Cook for 5-7 minutes.
- Pour in vegetable broth, then add basil, oregano, salt, and pepper. Bring to a gentle boil.
- Add pastina to the pot and cook according to package instructions until tender.
- Stir in spinach or kale just before serving and cook until wilted.
- Ladle into bowls and top with Parmesan if desired.
Notes
Nutrition
Anonymous says
Thank you for sharing this delicious recipe. It turned out great!