I like this recipe because it’s simple, wholesome, and full of classic Italian flavors. The pastina adds a delicate, comforting texture that reminds me of childhood, while the mix of carrots, zucchini, and spinach brings freshness and color. The broth is light but flavorful, and a sprinkle of Parmesan at the end adds the perfect finishing touch. It’s an easy one-pot meal that feels both cozy and satisfying any time of year.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup pastina (small pasta, like little stars or dots) 4 cups vegetable broth 1 medium onion, diced 2 cloves garlic, minced 2 medium carrots, diced 1 zucchini, diced 1 cup fresh spinach, roughly chopped 1 teaspoon dried oregano 1 teaspoon dried basil 2 tablespoons olive oil Salt and pepper to taste Grated Parmesan cheese (for serving) Fresh parsley, chopped (for garnish)
Directions
I start by heating olive oil in a large pot over medium heat. Once hot, I add the diced onion and minced garlic, sautéing until the onion turns translucent, about 3–4 minutes.
I stir in the diced carrots and zucchini and cook for about 5 minutes until they begin to soften.
Next, I pour in the vegetable broth and bring it to a gentle boil.
Once boiling, I add the pastina, oregano, and basil, stirring well. I reduce the heat and let it simmer for about 8–10 minutes, or until the pastina is tender.
I then add the chopped spinach, letting it wilt for 1–2 minutes.
Finally, I season the soup with salt and pepper to taste, stir it well, and serve it hot with grated Parmesan and a sprinkle of fresh parsley.
Servings and Timing
This recipe makes 4 servings. The prep time is 10 minutes, and the total time is 30 minutes, making it a quick and easy meal for any day of the week.
Variations
I enjoy switching up this soup depending on what I have in my kitchen. Sometimes I add shredded chicken or small meatballs for extra protein. When I want a richer flavor, I use chicken broth instead of vegetable broth. For a creamy twist, I stir in a splash of cream or a dollop of ricotta cheese at the end. I’ve also added peas, celery, or even a squeeze of lemon juice for brightness—it’s a recipe that adapts beautifully to whatever I’m craving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the soup gently on the stovetop, adding a splash of broth or water if the pastina has absorbed too much liquid. It’s best enjoyed fresh, but I sometimes make a double batch and freeze the broth and veggies separately, adding fresh pastina when I reheat for the best texture.
FAQs
What type of pastina works best?
I usually use tiny pasta like stars, orzo, or acini di pepe—anything small that cooks quickly.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth gives a slightly richer, more savory flavor, which I love when I want something heartier.
Can I make this soup gluten-free?
Absolutely, I just use gluten-free pastina or small gluten-free pasta.
Can I add protein to this soup?
Yes, shredded rotisserie chicken, turkey, or even white beans make great additions.
How do I prevent the pastina from becoming mushy?
I cook it just until tender and serve the soup immediately, as the pasta continues to absorb liquid over time.
Can I add tomatoes?
Definitely! A few diced tomatoes or a spoonful of tomato paste adds a subtle sweetness and more depth of flavor.
Can I make this soup creamy?
Yes, I add a splash of cream, milk, or even a spoonful of mascarpone for a silky texture.
What can I serve with this soup?
I like pairing it with crusty bread, a side salad, or garlic toast for a complete meal.
Can I freeze this soup?
I freeze the broth and vegetables without the pastina, then add freshly cooked pasta when reheating for the best texture.
Is this soup good for kids?
Yes, kids love it! The tiny pasta shapes and mild flavors make it both fun and comforting.
Conclusion
This Italian Pastina Soup is one of my favorite cozy comfort meals. I love how it’s quick to make yet full of wholesome ingredients and classic flavors. The tender pastina, hearty vegetables, and fragrant herbs come together in a warm, satisfying bowl that feels like a hug in soup form. Whether I’m under the weather, need a quick dinner, or just want something soothing, this recipe never fails to hit the spot.
A cozy, comforting Italian Pastina Soup made with tiny pasta, fresh vegetables, and fragrant herbs simmered in a light, flavorful broth. Ready in 30 minutes, it’s the perfect quick meal for busy days or when you need a warm, nourishing bowl of comfort.
Ingredients
1 cup pastina (small pasta such as stars, orzo, or acini di pepe)
4 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 zucchini, diced
1 cup fresh spinach, roughly chopped
1 tsp dried oregano
1 tsp dried basil
2 tbsp olive oil
Salt and black pepper, to taste
Grated Parmesan cheese, for serving
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for 3–4 minutes until fragrant and translucent.
Stir in diced carrots and zucchini, and cook for 5 minutes until slightly softened.
Pour in the vegetable broth and bring it to a gentle boil.
Add pastina, oregano, and basil. Stir well, reduce heat to low, and simmer for 8–10 minutes, or until the pastina is tender.
Stir in the chopped spinach and cook for 1–2 minutes until wilted.
Season with salt and pepper to taste. Remove from heat.
Ladle the soup into bowls and serve hot, topped with grated Parmesan and fresh parsley.
Notes
Use chicken broth instead of vegetable broth for a richer flavor.
Add shredded chicken, turkey, or white beans for extra protein.
For a creamy version, stir in a splash of cream, milk, or a spoonful of ricotta.
To prevent mushy pasta, cook the pastina just until tender and serve immediately.
Freeze the broth and veggies separately, adding fresh pastina when reheating.
