Name: Comforting Pastina Soup with Parmesan Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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; 1 1/2 cups pastina (or any tiny pasta variety like alphabet, orzo, or acini di pepe); 1/4 cup finely chopped parsley leaves, for garnish; Grated parmesan cheese, for serving

There’s nothing quite like the warm, tender hug of a bowl of soup on a chilly day — and this Comforting Pastina Soup with Parmesan Recipe hits all those cozy notes perfectly. It’s quick, nourishing, and full of simple flavors that remind me of home and childhood, making it a must-make whenever I need that little comfort boost.

The image shows two white bowls with blue grid lines, filled with bright orange soup with small round grains in it. Each bowl has a sprinkle of grated cheese and green herbs on top, adding texture. In the front bowl, a silver spoon with a white handle is scooping up some soup and grains. A small dish with extra grated cheese is partially visible next to the bowls. Everything is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Comforting Pastina Soup with Parmesan Recipe
Top Tip
How to Serve Comforting Pastina Soup with Parmesan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Comforting Pastina Soup with Parmesan Recipe

Why You'll Love This Recipe

I absolutely adore this recipe because it’s not just about ease—it’s about flavor and that soul-soothing feeling in every spoonful. Every time I make it, it feels like a warm, gentle reset after a hectic day.

Simple Ingredients: It uses basics you probably already have, making it incredibly accessible.
Speedy to Make: Ready in just 30 minutes, you don’t have to wait long to enjoy comforting home-cooked goodness.
Rich Flavor without Fuss: The parmesan rind adds depth to the broth, delivering richness without extra work.
Perfect Texture: Tiny pastina pasta brings a soft, delicate bite that just melts into the broth, making each spoonful satisfying.

Ingredients & Why They Work

This recipe shines because each ingredient plays a key part in building comforting flavor without complexity. The broth becomes the soul of the soup, enhanced by veggies and that magic parmesan rind, while the pastina adds the perfect little pasta texture. When shopping, grab a good quality low-sodium chicken broth to control salt levels easily.

Flat lay of a medium yellow onion sliced into large pieces, two peeled and large sliced carrots, two celery ribs cut into large pieces, a 2-inch long parmesan rind, a small white bowl of low-sodium chicken broth, a small white bowl filled with pastina pasta, a small white bowl holding finely chopped fresh parsley leaves, a small white bowl with grated parmesan cheese, a pinch of kosher salt sprinkled neatly on the white marble surface, all ingredients fresh and natural arranged with perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Low-sodium chicken broth: As the soup’s base, it lets you season to taste and keeps the flavor clean and soothing.
Yellow onion: Adds sweetness and depth when simmered slowly with veggies.
Carrots: Bring a natural sweetness that brightens the broth.
Celery ribs: Offer a subtle aromatic underpinning that balances flavors.
Parmesan rind: This little gem infuses the broth with a gentle, savory richness—don’t skip this!
Kosher salt: Essential for bringing all the flavors together—season gradually and taste as you go.
Pastina (tiny pasta): I love pastina’s pillowy bite, but you can swap in orzo or acini di pepe if you prefer.
Parsley leaves: Freshness and a pop of color to finish off your bowl beautifully.
Grated parmesan cheese: Adds an extra cheesy punch at serving that elevates the whole soup.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage making this soup your own. Sometimes I throw in a handful of fresh spinach in the last few minutes or add a tiny pinch of crushed red pepper flakes to warm things up a bit. You might find certain variations that fit your mood and pantry perfectly.

Variation: Adding a few minced garlic cloves during the veggie simmer step gives a lovely aromatic note I can’t resist.
Diet Swap: For a vegetarian twist, swap the chicken broth for a rich vegetable broth and keep the parmesan rind for that depth.
Seasonal Boost: In cooler months, I sometimes add diced potatoes or parsnips for extra heartiness.

Step-by-Step: How I Make Comforting Pastina Soup with Parmesan Recipe

A white bowl filled with bright orange soup that has tiny star-shaped pasta floating on top, sprinkled with fine grated cheese and finely chopped green herbs mainly on one side. A white-handled spoon rests inside the bowl, lifting some soup and star pasta. The bowl is set on a white marbled surface, next to a small white bowl containing more grated cheese and a green cloth napkin to the right. The lighting is bright and natural, highlighting the textures and colors clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Building a Flavorful Broth

Start by pouring your chicken broth into a large pot along with the sliced onion, carrots, celery, parmesan rind, and a pinch of kosher salt. Bring everything up to a boil over medium-high heat. Then, lower the heat and cover it to let those veggies slowly release their sweetness and the parmesan rind infuse its flavor. I usually let this simmer gently for about 25 minutes—just enough for the vegetables to be tender but not falling apart.

Step 2: Pureeing the Vegetables

Once your veggies are soft and fragrant, it's time to scoop them out (discard the parmesan rind—it’s done its job), and blend them up until smooth. I use a food processor for even texture, adding a couple ladlefuls of broth to help the blending. The result is a velvety base that makes this soup feel extra special and comforting.

Step 3: Cooking the Pastina

Return your blended veggies to the pot and bring everything back to a boil. Stir in the pastina and cook for just about 3 minutes or until it’s tender but not mushy. Keep an eye on it because tiny pasta cooks super fast. Then, remove from heat and taste for salt—this is where you adjust the seasoning so the soup sings with balanced flavor.

Step 4: Finishing Touches

Ladle your soup into bowls and sprinkle generously with finely chopped fresh parsley and more grated parmesan cheese. I find these last touches really lift the dish from simple to unforgettable, creating layers of freshness and cheesiness that feel like a hug in a bowl.

Top Tip

From my many batches of this soup, I’ve learned a few things that make every pot better and easier to get right. These tips should save you some common pitfalls and boost your confidence.

Don’t Skip the Parmesan Rind: This little ingredient is the secret star. It enriches the broth naturally and adds complexity without any extra effort.
Watch the Pastina: Tiny pasta can go from perfect to mush in seconds. Start tasting a bit before the suggested time to get it just right.
Use Fresh Parsley as a Finishing Touch: It brightens the rich soup and adds an inviting aroma you'll love.
Blend with Broth, Not Water: Adding a couple ladles of the simmered broth when pureeing keeps the texture silky and flavor concentrated.

How to Serve Comforting Pastina Soup with Parmesan Recipe

Garnishes

I’m all about simple, fresh garnishes here — a sprinkle of finely chopped parsley and a generous dusting of freshly grated parmesan really brighten and deepen the flavor. Sometimes, I’ll add a crack of black pepper or a drizzle of extra virgin olive oil for a silky finish.

Side Dishes

Pairing this soup with crusty bread is my go-to. The crunchy, buttery bread helps mop up every last drop. For something lighter, a crisp green salad with a lemon vinaigrette balances out the velvety soup perfectly.

Creative Ways to Present

For a dinner party, I like to serve the soup in mini crocks or pretty bowls with a parmesan crisp on the side. Adding a small sprig of fresh thyme or basil on top gives a nice touch of elegance without any hassle.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to an airtight container. Stored in the fridge, it keeps beautifully for up to 3 days. Because pastina continues to soak up liquid, I tend to add a little extra broth or water when reheating to loosen it back up.

Freezing

I've frozen this soup a couple of times successfully. I recommend freezing without the parmesan cheese garnish, and thawing it overnight in the fridge. When reheating, stir in fresh parmesan and parsley to revive that fresh flavor.

Reheating

Reheat gently on the stove over low heat, stirring often. Add a splash of broth or water if the soup feels too thick. Microwave works great too—just heat in short bursts, stirring in between to prevent the pasta from getting gummy.

Frequently Asked Questions:

Can I make this soup vegan?

Absolutely! Use a vegetable broth instead of chicken broth and opt for a plant-based parmesan alternative or omit the parmesan rind and cheese altogether. The pureed veggies will still give you a wonderful depth of flavor.

What if I don't have pastina?

No worries! Tiny pasta varieties like orzo, acini di pepe, or even alphabet pasta work perfectly as a substitute and give a similar delicate texture. Keep cooking times short to avoid mushiness.

How do I prevent the pasta from overcooking?

Because pastina is tiny, it cooks quickly. Start tasting a minute or two before the package cooking time to catch it at just-tender. Removing the soup from heat as soon as the pasta is done helps avoid mushy results.

Can I prepare this soup a day ahead?

Yes! The soup actually tastes even better the next day after flavors meld. Just store it in an airtight container and reheat gently, adding a splash of broth if needed.

Final Thoughts

This Comforting Pastina Soup with Parmesan Recipe is one of those dishes I keep coming back to because it’s so reliably soothing, simple, and satisfying. It’s truly a recipe that feels like a little gift to yourself on busy days or when you just want a bowl of kindness. I hope you’ll enjoy making it as much as I do—grab your favorite bowls, and get ready for some serious comfort!