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–+ servings
Benjamin

Traditional Italian Pastina Soup

This comforting Italian Pastina Soup is a classic recipe that warms the heart and soul. Featuring a rich vegetable broth, tender pasta, and aromatic herbs, it’s perfect for chilly nights, soothing colds, or just a cozy meal. Easy to customize and naturally vegan, this soup is as wholesome as it is delicious.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 -6 servings
Course: Main Course, Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 cups water
  • 2 cups low-sodium vegetable broth
  • 1 large yellow onion quartered
  • 3 carrots peeled and cut into chunks
  • 2 celery ribs cut into chunks
  • 4 garlic cloves peeled and slightly smashed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 bay leaves
  • ½ to 1½ teaspoons sea salt adjust to taste
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon dried thyme leaves
  • 2 teaspoons dried parsley
  • 1/8 teaspoon poultry seasoning
  • 1/8 teaspoon sweet paprika
  • Pinch of dried rosemary
  • 1/8 teaspoon black pepper
  • ¼ cup Vegan Parmesan Cheese
  • 2 tablespoons miso optional
  • 1 tablespoon lemon juice
  • Cooked small pasta of choice pastina, orzo, couscous, etc.
  • Optional toppings: Vegan Parmesan Cheese freshly chopped parsley

Method
 

Prepare the Broth:
  1. In a large stockpot, combine water, vegetable broth, onion, carrots, celery, garlic, garlic powder, onion powder, and sea salt. Stir well and add the bay leaves.
  2. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot with a lid and let it simmer for 45 minutes.
Blend the Vegetables:
  1. Remove the bay leaves and transfer the softened vegetables to a high-speed blender using a slotted spoon. Add 1½ cups of the broth to the blender and blend until smooth, about 2 minutes.
  2. Return the blended mixture to the pot and stir to combine with the remaining broth.
Season the Soup:
  1. Stir in the Italian seasoning, dried thyme, parsley, poultry seasoning, paprika, rosemary, and black pepper. Add Vegan Parmesan Cheese, miso (if using), and lemon juice. Simmer for an additional 10 minutes.
Cook the Pasta:
  1. Meanwhile, boil your chosen small pasta according to package directions. Drain and rinse with cold water to prevent sticking.
Serve:
  1. Place a generous portion of the cooked pasta into individual bowls. Ladle the hot broth over the pasta and garnish with Vegan Parmesan Cheese and freshly chopped parsley, if desired. Serve immediately.

Notes

  • Customizable Pasta: Traditional pastina is ideal, but orzo, couscous, or even quinoa can be used as substitutes.
  • Low-Sodium Tip: Adjust the amount of sea salt if using regular vegetable broth instead of low-sodium.
  • Miso Alternative: Miso adds depth to the flavor but can be skipped if unavailable. Nutritional yeast is another good option.
  • Make Ahead: The broth can be made ahead and stored in the fridge for up to 3 days. Add freshly cooked pasta when reheating.
  • Freezing Tip: Freeze the broth without the pasta for up to 3 months. Thaw overnight in the fridge and reheat before serving.

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