2024 is winding down and most of my family has some sort of illness going on at the moment, we are all on the mend and feeling much better but I am hoping this simple soup will help them all a little bit more.

I also love a simple soup that has great flavor and this one did not disappoint. I am also still trying to use up carrots from the garden before they spoil. So far they are doing great in the fridge and between us and the kids they are going fast. I used the turkey broth I froze from Thanksgiving and I keep a small bag of Parmesan rind in the freezer. I did not have luck finding pastina pasta but any small pasta should do the trick; I used Acini di Pepe.

The soup comes together in under 30 minutes. I did try to use my immersion blender at first, but didn’t like how it was going. So I turned to my Vitamix blender and it worked like a charm. You can rough chop all the veggies since you will be pureeing them once they are cooked through.

I hope we all have a healthy prosperous 2025 – Enjoy ringing in the New Year and Stay Safe!

Pastina Soup

a come together quick Italian Vegetable Soup - a warm hug in a bowl!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course anytime, lunch, Soup

Cuisine Italian

Servings 4

Ingredients

  

• 1 cup Pastina pasta Acini di Pepe, Orzo, alphabet
• 1 large onion peeled and roughly chopped
• 2 large carrots peeled and roughly chopped
• 2 Celery sticks cleaned and roughly chopped
• 4 garlic cloves chopped
• 6 cups broth vegetable, chicken or turkey
• Kosher salt and black pepper
• 1 bay leaf
• 1 parmesan rind
• fresh parsley optional chopped
• Parmesan Reggiano freshly grated

Instructions

 

• Roughly chop the onion, carrots, celery and garlic cloves.
• In a large stock pot add the broth, cut up veggie, bay leaf and Parmesan rind. Season with salt and pepper. Bring to a boil, place the lid on the pot and lower the heat to medium for approximately 20 minutes. Until the veggies are soft.
• Once the veggies are soft and cooked through, remove the bay leaf and rind. Strain the veggies to your blender with a cup of the liquid. Blend until smooth.
• Pour the blended veggies back into the broth and stir through. Test for seasoning.
• Bring soup back to a boil and add the pasta, stirring every so often, so the pasta does not stick to the bottom. Cook until the pasta is done, 6-9 minutes.
• Serve in bowl, optional garnish with chopped parsley, grated parmesan cheese.

Keyword Italian Vegetable Soup, Pastina, Pastina Soup

Recipe adapted: cooking with Ayeh