There’s something so comforting about a warm bowl of pasta soup, especially when it’s velvety smooth and packed with flavor. This Creamy Pastina Soup with Parmesan Recipe is one of those simple, cozy dishes you’ll find yourself making again and again on chilly days—or any day you want a quick, nourishing meal with love built right in.
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Why You'll Love This Recipe
What I adore about this Creamy Pastina Soup with Parmesan Recipe is how effortlessly it comes together and how deeply satisfying it is. Every spoonful is rich with the warmth of Parmesan, subtle sweetness from the veggies, and that perfect tenderness of tiny pastina.
- One-pot ease: You can make the entire soup in a single pot, which means fewer dishes and faster cleanup—always a win!
- Comfort in every bite: The silky pureed vegetables and Parmesan rind add layers of flavor that make the soup irresistibly creamy without any cream.
- Speedy prep: From start to finish, you’re looking at about 30 minutes, perfect for a weeknight or a cozy weekend lunch.
- Customizable and adaptable: Want to throw in extra herbs or swap veggies? This recipe welcomes your personal touch.
Ingredients & Why They Work
This soup’s magic is in how simple ingredients come together for maximum flavor and comforting texture. Each plays a part, from the broth to the Parmesan rind that imparts that signature cheesy richness.
- Low-sodium chicken broth: The soup’s flavor base—choosing low-sodium allows you to control salt levels as it cooks.
- Yellow onion: Adds subtle sweetness and depth when gently simmered.
- Carrots: Bring natural sweetness to balance the savory Parmesan.
- Celery ribs: Add a mild aromatic note to round out the broth flavor.
- Parmesan rind: The secret weapon, infusing the broth with cheesy umami as it simmers.
- Kosher salt: Use to taste, enhancing and balancing the flavors as you go.
- Pastina (tiny pasta): These little pasta shapes cook quickly and soak up the soup’s flavors for the perfect comforting texture.
- Fresh parsley leaves: For a bright, fresh garnish that lifts the soup’s richness.
- Grated Parmesan cheese: The final flourish—you'll want plenty for serving.
Make It Your Way
I love tweaking this soup depending on what I have on hand or my mood. It’s great as is, but don’t hesitate to personalize it—it’s super forgiving!
- Variation: Once, I swapped chicken broth for vegetable broth to make it vegetarian-friendly and added a pinch of crushed red pepper for a subtle kick—delicious and cozy all the same.
- Herbs: Fresh thyme or rosemary can add lovely earthiness if you want to switch up the flavor profile.
- Veggie additions: Feel free to add finely chopped spinach or kale at the end for extra greens and nutrients.
- Dairy-free twist: Skip the Parmesan rind and cheese and use nutritional yeast for a cheesy flavor without dairy.
Step-by-Step: How I Make Creamy Pastina Soup with Parmesan Recipe
Step 1: Build the flavor base by simmering the broth with vegetables and Parmesan rind
In a large pot, combine your low-sodium chicken broth with the onion, carrots, celery, Parmesan rind, and a pinch of kosher salt. Bring this mixture to a boil over high heat, then immediately reduce to a low simmer and cover with the lid. The key is letting the vegetables become very tender—this usually takes about 20 to 30 minutes. The Parmesan rind releases that signature cheesy depth into the broth—don’t rush this step!
Step 2: Puree the cooked vegetables into a silky smooth soup base
Once your veggies are soft and the broth is flavorful, carefully remove the Parmesan rind and set it aside (you won’t need it anymore). Use a slotted spoon to scoop out the vegetables into a food processor. Add a couple of ladles of the hot broth and puree until smooth. This step transforms the soup into its creamy, comforting state. Then, gently stir the purée back into the pot with the broth.
Step 3: Cook the pastina to tender perfection in the flavorful broth
Turn the heat back up to bring the soup to a boil again. Stir in the pastina and cook until just tender, which usually takes about 3 minutes. Be careful not to overcook pastina; it’ll get mushy fast. Once done, take the pot off the heat and give the soup a taste—adjust the salt if needed.
Step 4: Serve with parsley and extra Parmesan for a fresh, cheesy finish
Ladle the soup into bowls, sprinkle finely chopped fresh parsley and a generous amount of grated Parmesan cheese on top. The fresh herb adds a lovely brightness that cuts through the richness, while extra cheese boosts the comforting umami hit. Trust me—you’ll want to dive in right away!
Top Tip
After years of making this soup, I’ve learned a few little tricks that'll help you nail it every time—and make it even tastier!
- Use the Parmesan rind: Don’t toss that rind! It’s where loads of savory flavor hides, and simmering it with veggies makes all the difference.
- Don’t skip pureeing: Pureeing the cooked vegetables creates that irresistible creamy texture without adding cream or milk.
- Watch your pasta timing: Pastina cooks quickly, so keep an eye on it to avoid it turning into mush.
- Season at the end: Season with salt after cooking pastina so you can get the taste exactly right without oversalting.
How to Serve Creamy Pastina Soup with Parmesan Recipe
Garnishes
I’m all about finishing this soup with a sprinkle of fresh parsley and plenty of grated Parmesan cheese—the parsley gives a fresh pop of color and flavor, and the Parmesan ups the cheesy goodness. Sometimes, for a little contrast, I add a pinch of cracked black pepper or a drizzle of good olive oil on top.
Side Dishes
Pair this soup with crusty Italian bread or garlic breadsticks to soak up every creamy drop. A crisp green salad dressed lightly with lemon vinaigrette is another favorite—adds just the right amount of brightness alongside the silky soup.
Creative Ways to Present
For special occasions, I like serving this soup in cute mini crocks or even hollowed-out rustic bread bowls. It turns a humble weeknight meal into an impressive starter or lunch you’ll want to share with company.
Make Ahead and Storage
Storing Leftovers
After making this if you have any leftovers, store them in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb broth and thicken the soup, so it might look thicker the next day—just add a splash of broth or water when reheating to loosen it up.
Freezing
I personally don’t recommend freezing with the pasta already cooked—it tends to turn mushy on thawing. If you want to freeze, freeze the pureed vegetable broth separately and cook fresh pastina when ready to serve.
Reheating
Reheat gently on the stovetop over low heat, adding a bit of broth or water if it’s too thick. Stir often to avoid burning and bring it back to that luscious creamy texture you enjoyed the first time around.
Frequently Asked Questions:
Absolutely! Swap the chicken broth for a rich vegetable broth and skip the Parmesan rind—or use a vegetarian cheese rind if you can find one. You can also add extra veggies like mushrooms or zucchini for more body.
Pastina is perfect because of its tiny size and quick cooking time. But if you can't find it, other small-shaped pastas like orzo, acini di pepe, or alphabet pasta work beautifully.
Yes, you can make the soup base ahead and refrigerate it. I recommend cooking the pastina fresh when ready to eat to keep its texture. When reheating, add a little broth to loosen the soup if it’s thickened.
The secret is pureeing the cooked vegetables and blending them back into the broth, creating a smooth, creamy texture without needing cream or dairy beyond the Parmesan. The Parmesan rind infuses the broth with rich flavor that makes the soup so comforting.
Final Thoughts
This Creamy Pastina Soup with Parmesan Recipe holds a special place in my kitchen—it’s quick, simple, and yet so full of flavor and comfort. Whenever I make it, it feels like a warm hug in a bowl that’s perfect for sharing, or just savoring quietly on your own. I hope you’ll give it a try and add your twist, making it a go-to in your home like it is in mine.
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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
A comforting and easy pastina soup made with vegetable-infused low-sodium chicken broth, tender tiny pasta, and finished with fresh parsley and grated parmesan cheese. Perfect for a cozy weeknight meal, ready in just 30 minutes with minimal cleanup.
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 Garnishes
- 1 ½ cups pastina (or any tiny pasta 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, combine the chicken broth, sliced onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Bring the mixture to a boil over high heat, then reduce to low and cover. Let it simmer gently until the vegetables are very tender, about 30 minutes.
- Puree the vegetables: Remove and discard the parmesan rind. Using a slotted spoon, transfer the vegetables to a food processor. Add a few ladles of the cooking broth to aid blending. Puree until completely smooth, then return the vegetable puree back to the pot with the broth.
- Boil the pasta: Increase the heat to high to bring the soup back to a boil. Stir in the pastina and cook until tender, about 3 minutes. Remove the soup from heat.
- Serve: Taste the soup and adjust seasoning by adding more salt if needed. Ladle the soup into bowls, then garnish with chopped parsley and grated parmesan cheese. Serve hot.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the parmesan rind or use a vegetarian parmesan alternative.
- Use any tiny pasta variety such as alphabet, orzo, or acini di pepe as a substitute for pastina.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently as the pasta may absorb liquid over time.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
- Serve with crusty bread and a fresh green salad for a complete meal.
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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