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Italian Pastina Soup

Traditional Italian comfort soup with tiny pasta, vegetables, and rich broth - perfect for cozy meals and cold weather.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 cup small pastina stelline or anellini
  • 6 cups chicken or vegetable broth
  • 2 carrots medium, diced small
  • 2 celery stalks diced small
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 2 cups fresh spinach roughly chopped
  • 3 tbsp extra virgin olive oil
  • 0.5 cup Parmigiano-Reggiano freshly grated
  • 2 tbsp fresh parsley chopped
  • 1 bay leaf
  • salt and black pepper to taste

Equipment

  • Large pot
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook 3-4 minutes until softened.
  2. Add garlic, carrots, and celery. Cook 5-6 minutes, stirring frequently, until vegetables soften.
  3. Add broth and bay leaf. Bring to boil, then reduce to gentle simmer. Cook 10 minutes.
  4. Add pastina and cook according to package directions, typically 6-8 minutes, until tender.
  5. Stir in spinach during last 2 minutes of cooking until wilted.
  6. Remove bay leaf and season with salt and pepper to taste.
  7. Serve immediately topped with grated Parmigiano-Reggiano and fresh parsley.

Notes

Soup will thicken as it sits. Add more broth when reheating if needed. Can be frozen for up to 3 months.