Tiny Pasta Soup

Settle in for a bowl of Italian goodness with this smooth Pastina Soup. Passed down through Italian families for years, this dish turns basic veggies and tiny star pasta into a hearty meal that feels just like a hug from home, ideal for cold nights or anytime you're craving something cozy.

Whenever I whip up this soup, I can't help thinking about my Italian grandma's cooking space, where she turned the simplest stuff into something wonderful with careful attention and tons of heart.

Key Ingredient Breakdown

• Yellow onion: Pick the sweet kind for richer flavor base
• Fresh carrots: Look for ones that are vibrant and crisp
• Celery: Don't toss the leaves - they add extra flavor
• Parmesan rind: The hidden gem that makes everything taste amazing
• Pastina: Those little pasta stars made for light soups
• Quality broth: Either make your own or grab a low-salt store version
• Fresh parsley: Gives a nice fresh finish

Clear Cooking Instructions

Getting Started:

Clean and prep all veggies well. Chop everything the same size so it cooks evenly. Begin with cold broth in your pot. Toss in that Parmesan rind right away. Heat until it just starts bubbling.

Slow Cooking:

Keep the heat nice and low. Watch your veggies as they cook. They should get soft but not mushy. Cover the pot halfway. Give it a stir now and then.

Making It Smooth:

Take out the cheese rind first. Blend small amounts at a time for safety. Start your blender slow. Turn it up bit by bit. Make sure it gets really smooth.

Adding The Stars:

Pour the blended mix back in the pot. Warm it up again till it bubbles gently. Sprinkle in pasta while stirring. Check often to see if it's done. Don't let it get too soft.

Last Bits:

Add salt and pepper carefully. Mix in cheese little by little. Check how thick it is. Taste and adjust seasoning. Top with some fresh herbs.

Save it

I first came across this amazing soup during a cold winter spent in Italy, where the family I stayed with would make it whenever someone wasn't feeling their best.

Mastering The Heat

Getting the temperature just right makes all the difference in this soup. I've found that keeping everything at a soft bubble instead of a hard boil creates the best texture and lets all the flavors mix perfectly. This slow, gentle approach also stops the veggies from getting that off taste.

Keeping Leftovers Fresh

The trick to great day-after soup is keeping things apart. I always store my pasta away from the soup base, then add fresh pasta to each bowl I heat up. This way those tiny stars don't soak up all the liquid and turn soft.

Building Better Taste

After making this countless times, I've learned that letting that Parmesan rind cook in the broth from the very beginning adds an incredible richness. I often save my cheese rinds in the freezer just for days when I plan to make soup.

Ways To Serve It

This soup tastes great on its own but turns into a full meal with some crusty bread or a melty cheese sandwich on the side. For dinner parties, I like to put out little bowls of extra Parmesan, chili flakes, and fresh herbs for everyone to customize their own.

Make It Your Own

The standard recipe works with lots of changes. Throw in some shredded chicken to make it more filling, or mix in baby spinach for color and healthy stuff. In warmer months, I sometimes swap out parsley for fresh basil to change up the flavor.

Quick Fixes

If your soup gets too thick after sitting a while, just add warm broth when you heat it back up. This works so much better than using water to keep all that rich flavor.

Save it

This Italian Pastina Soup has become my favorite comfort food. Served on freezing winter nights or when someone's feeling a bit under the weather, it always delivers that warm, snuggly feeling in every spoonful. The mix of silky broth, tender little pasta stars, and savory Parmesan creates something truly special that links us to countless Italian kitchens from the past.

FAQ sur la recette

→ Why mix the veggies into the broth?

It makes the broth super smooth and mixes in all that veggie goodness for extra flavor.

→ What do you get from the Parmesan rind?

It gives a big savory kick to the flavor while simmering. A classic trick from Italian kitchens!

→ Why separate the pasta until serving?

It keeps the tiny pasta from soaking up the broth and getting soggy, especially if you're saving leftovers.

→ Can this soup be frozen?

Definitely! Freeze the broth alone, then toss in fresh pasta when you're heating it up.

→ Any ideas if I can't find pastina?

Sure! Try tiny pasta like orzo, stelline, or even acini di pepe instead.