Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe

I absolutely love how quickly and easily this Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe comes together. It’s the kind of cozy, comforting soup you can whip up on a busy weeknight, yet it has such a fresh, homemade vibe. Whenever I make it, I’m amazed at how those tiny pastina stars soak up the rich, veggie-packed broth creating a bowl that’s both soothing and satisfying.

You’ll find that this soup is wonderfully versatile — perfect when you want something light but nourishing, or when you crave a little homemade warmth without spending hours in the kitchen. It’s especially great for days when you need a quick lunch or a gentle dinner. Once I discovered this recipe, it quickly became my go-to for those “I don’t want to cook but I want all the hugs” moments.

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Ingredients You’ll Need

These ingredients come together beautifully to create a rich and comforting broth with just the right amount of pasta to make this Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe truly special. Nothing fancy, just fresh, simple vegetables, broth, and tiny pasta for that classic texture.

• Pastina pasta: I like using stelline because the star shapes add a bit of fun and cook quickly.
• Brown onion: Adds a natural sweetness to the broth; no need to peel perfectly, we’re going rustic here.
• Carrots: They bring a subtle sweetness and vibrant color that lifts the soup.
• Celery sticks: A must-have for that classic soup base flavor and a bit of crisp texture before blending.
• Garlic cloves: Gives the broth a gentle kick of aromatic depth.
• Vegetable broth (or chicken broth): I recommend low-sodium so you can control the saltiness when seasoning.
• Salt and black pepper: Essential for bringing all those flavors fully to life.
• Optional bay leaf and parmesan rind: These add subtle, complex undertones if you have them around.
• Garnishes (optional): Chopped parsley, grated parmesan, and a drizzle of good olive oil add the perfect finishing touch.

Variations

I love how flexible this Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe is — you really can make it your own depending on what veggies or proteins you like. Feel free to mix in your favorite seasonal vegetables or tweak the broth to include herbs you enjoy.

• Add Greens: I often stir in fresh spinach or kale in the last couple of minutes for a boost of color and nutrition.
• Protein Boost: Sometimes I add cooked shredded chicken or white beans to make it heartier, especially if I want a more filling meal.
• Spice it Up: A pinch of red pepper flakes or a swirl of pesto can give this soup a flavorful twist I discovered makes it even more comforting.
• Vegan Version: Simply stick with vegetable broth and omit the parmesan rind for a deliciously plant-based meal.

How to Make Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe

Step 1: Prep Your Veggies Without Fuss

I like to roughly chop my onion, carrots, celery, and garlic. You don’t have to be precise here — this soup is all about rustic comfort, so a rough chop saves loads of time. The key is just roughly the same size so they cook evenly in about 20 minutes.

Step 2: Simmer the Vegetables in Broth

Pour your vegetable broth into a large pot and toss in the chopped veggies along with the bay leaf and parmesan rind if you have them. Season with salt and black pepper generously — this will build your soup’s base flavor. Cover with a lid and let it simmer on medium-high heat for about 20 minutes, until the veggies are tender. You’ll know they’re ready when a fork slides in easily without resistance.

Step 3: Blend and Strain for Silky Goodness

Once the veggies are soft, remove the bay leaf and parmesan rind. Then, scoop out the veggies with a slotted spoon or strain through a colander. I blend the vegetables with about half a cup of water from the broth until smooth. Pour this silky veggie puree back into the broth pot and give it a good stir. Taste and adjust salt and pepper here — you want that broth to taste full and comforting.

Step 4: Cook the Pastina Perfectly

Bring your soup back to a gentle boil before adding the pastina pasta. The tiny stars cook fast, around 5-6 minutes, so stir the pot every minute or so to prevent sticking. This little trick keeps your pasta tender and perfectly cooked without turning mushy or clumping at the bottom. When the pastina is soft but still holding shape, your soup is ready!

Step 5: Serve and Enjoy!

Ladle the soup into bowls and garnish with fresh chopped parsley, grated parmesan, and a drizzle of good olive oil if you like. I find these little finishing touches elevate the flavors and make the experience so much cozier. Now, grab a spoon and dive right in!

How to Serve Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe

Garnishes

I always reach for fresh chopped parsley because it adds a bright, herbal note right at the end. A little grated parmesan on top melts slightly, adding a salty, savory boost. And a drizzle of extra virgin olive oil just rounds everything out with a silky richness that feels fancy without fuss.

Side Dishes

For a simple meal, I love pairing this soup with crusty bread or garlic toast to soak up all that tasty broth. Sometimes, a light mixed green salad with lemon vinaigrette complements the warm soup beautifully, especially if you want a fresh texture contrast.

Creative Ways to Present

When I’ve served this for casual dinner guests, I like to ladle the soup into little espresso cups as a warm starter. It adds charm and portion control that actually makes it feel like a treat. Another fun touch is sprinkling edible flowers or microgreens on top for a splash of color if you’re entertaining.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge and it keeps well for up to 3 days. Just keep in mind the pastina can continue to soak up broth, so if you plan to keep it longer, leave the pasta out and cook fresh when reheating.

Freezing

I usually freeze the soup base without the pasta—right after blending the veggies and broth. When I’m ready to eat, I thaw it, bring it back to a simmer, then stir in freshly cooked pastina. This way, your pasta stays perfectly tender and not mushy after freezing.

Reheating

When reheating leftover soup, I warm it gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick, add a splash of water or broth to loosen it. Avoid microwaving too aggressively, as this can break down the pasta texture.

FAQs

Final Thoughts

This Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes) Recipe has become such a beloved staple in my kitchen. It’s a perfect blend of easy, wholesome, and comforting that I always reach for, whether it’s a chilly evening or a quick lunch treat. I hope you’ll try making it yourself soon — it’s like a warm hug in a bowl that’s fast, flexible, and always hits the spot.

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