Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Dish, Comfort Food
- Method: Simmered
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
